Born and raised on the volcano's slope facing the Mediterranean, Gloria discovered wine through her grandparents' passion for viticulture. After an early career as an architect, she spent years working alongside local winemakers, learning the Etna landscape.

In 2019, Gloria took over her father's vineyard in Contrada Caselle, Milo: a dramatic slope of one hectare planted with Carricante, Nerello Mascalese and a little Catarratto, eight hundred metres above sea level. The soil here is dark, mineral-rich and layered with lapilli, rock fragments deposited after volcanic eruptions.

A tiny plot south of Milo and another hectare in Atrano, on the southwestern side of Etna, complete the two and a half hectares Gloria farms today. She works organically and entirely by hand, using only small amounts of sulphur, zeolite and propolis for the vines, and green manure of field beans, mustard and lupine to improve soil health. While restoring the family's old palmento, she uses the narrow home garage as her cellar: plastic buckets (mastelloni) and steel vats for spontaneous, temperature-uncontrolled fermentation, small barrels and demijohns for ageing.