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ISSIMO x Women in Wine: Lucia Monti

June 11, 2025

ISSIMO x Women in Wine: Lucia Monti

We catch up with the winemaker, and entrepreneur behind Ischia’s Tommasone Wines

Meet Lucia Monti, the force behind Tommasone Wines, a family-run winery nestled in the volcanic soils of Ischia. As an oenologist, winemaker, and businesswoman, Lucia carries forward a long-standing legacy in winemaking with a fresh, forward-thinking approach,  combining tradition with innovation, and sustainability with storytelling. Under her leadership, Tommasone has become a beacon of quality on the island, producing wines that capture the spirit, character, and beauty of Ischia in every bottle. Keen to know more?

You were the first woman to lead your family’s winery – a historic milestone in the winemaking tradition of Ischia. What was it like to step into that role in what has long been considered a male-dominated industry?

Fortunately, the landscape has evolved quite a bit in recent years. Today, it’s far more common to see women at the helm of wineries – for many reasons, but also because women are simply claiming the space that was once considered off-limits. What might have seemed unusual thirty years ago is no longer surprising, and that shift is already a sign of meaningful progress.

That said, I do believe that as a woman, you still have to give a little more – work harder, push further – to prove that a woman can lead a winery just as well as anyone else. But we’re getting there, and the landscape is evolving.

Can you tell us the story of Tommasone Vini, and how you became part of the family legacy?

Tommasone Vini is a fourth-generation winery, with roots that go back to my grandfather Tommaso – or “Tommassone,” as he was affectionately nicknamed. The name of the winery is actually a tribute to him. He was already making wine here in Ischia, but after he passed away in 1980, my father emigrated to Germany. That’s where I was born – I’m half German – but our connection to Ischia remained strong.

In the late 1990s, my father returned to the island and began renovating the old winery. He planted the first vineyards in 2004, and we had our very first harvest shortly after. I officially joined the business in 2009, after completing my studies in oenology. Even before that, I always knew I wanted to return to Italy and be part of this story. Taking on this role feels both natural and deeply meaningful – it’s about carrying forward not just a family legacy, but a connection to this land and its traditions.

The philosophy of Tommasone Vini is rooted in the concept of “less is more.” How does this vision apply to your work in the vineyard and the cellar, and how does it shape the style of your wines?

Our approach is very much based on quality over quantity. We’re a small-to-medium-sized winery – we produce no more than 100,000 bottles a year, all from our own vineyards, which cover 13 hectares here on Ischia. Every step of the process is carefully managed in-house, from vine to bottle.

Take our metodo classico sparkling wine, for example: it’s crafted entirely by us in small batches, and we're even experimenting with underwater aging for a limited selection of bottles. It's a good example of how we like to combine tradition with thoughtful innovation.

Ultimately, our “less is more” philosophy is about staying focused and intentional – making fewer wines, but making them really well. Wines that speak of the island, the soil, and our passion for letting nature lead the way.

How does the island’s terroir express itself in your most representative labels (Per’e Palummo, Rosamonti, Pithecusa)?

I always say that everything that surrounds us – the soil, the sea, the sun – can be found in the glass. Ischia’s volcanic nature is a key part of what makes our wines so distinctive. The richness of the soil, combined with the island’s constant sea breeze and strong sun, creates a unique microclimate that translates directly into character and flavour.

We also work with native grape varieties like Forastera and Biancolella, which grow almost exclusively here. These grapes truly embody the spirit of the island. Biancolella, for instance, is the white grape par excellence for many Ischian wineries, and it's at the heart of several of our labels. Each variety, and each vineyard, brings something different to the table – but what they all share is a vibrant minerality and freshness that speak clearly of this land.

The winery also offers wine tastings and guided tours. How do you integrate these hospitality experiences into the storytelling of your brand and the winemaking culture of Ischia?

Our approach to hospitality is very much in line with our overall philosophy: “less is more.” We prioritise quality, care, and personal attention – both in our winemaking and in how we welcome guests.

We don’t offer group tours or large, impersonal tastings. Instead, we work by reservation and host private visits tailored to each guest. After a guided walk through the vineyard, guests enjoy a curated tasting at their own table, where they can choose from different options based on their preferences. This format allows for a deeper, more intimate experience – and gives us the chance to truly share the story of our land, our grapes, and our family.

Behind the scenes, the winery is a real family affair. I manage administration and the commercial side of the business, while my husband – who is also an oenologist – oversees production along with a small team. During the tourist season, we both personally take part in welcoming visitors. It’s a wonderful way to connect directly with the people who drink our wines, and to pass on a bit of Ischia’s winemaking heritage, one glass at a time.

Respect for tradition is balanced with a desire to innovate. Where do you see the future of Tommasone Vini in the coming years – in terms of sustainability, storytelling, or new markets?

When it comes to the future of Tommasone Vini, we’re focused on growing steadily while staying true to our roots. The Italian market – particularly the regional one – remains our strongest and most important base, and we’re incredibly lucky to be located in a place like Ischia, which welcomes thousands of visitors each year. The island itself, along with nearby areas like the Sorrento coast, offers a built-in opportunity to share our wines directly with a diverse and curious audience.

Because we’re a small-production winery, entering larger foreign markets can be a challenge – the numbers just aren’t there for big distribution. That said, we do keep an eye on international opportunities, and we’re currently working on expanding our hospitality offering with the creation of a wine lodge, which will allow us to welcome even more guests and immerse them in our story.

For us, innovation is also about deepening the connection between product and place. Whether that’s through sustainable vineyard practices, more intentional storytelling, or finding new ways to host visitors, our goal is always the same: to honour the history we’ve inherited, while ensuring it evolves – beautifully – with time.

If you had to describe the soul of Tommasone Vini in three words, which would you choose?

Tenacity, love and resistance.

What wine would you recommend to pair with a classic Ischian dish like ‘coniglio all’ischitana’?

I’d say our classic Biancolella – and especially the Biancolella Riserva – is a perfect match for coniglio all’ischitana. The dish itself is often prepared with white wine, so pairing it with a white makes sense, both in terms of flavour and tradition.

That said, if someone prefers red wine, our Per’e Palummo is also an excellent choice. It’s a native grape of the island, with enough character and structure to hold its own alongside the richness of the rabbit. It really depends on your taste, but both wines celebrate the dish in their own way.

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