Ischia, Campania, Italy

La Pietra is an historical Ischia island winery that ceased to operate when Tommaso Monti died in the 80’s. Antonio, Tommaso’s son at the time was in Germany running a small hotel and restaurant. In 2000 he decided that was time to spend his efforts on the land and vines he inherited. With the help of Renato Germini from Friuli they renovated the winery in order to have available the state of the art technology while respecting the traditional winemaking techniques. Lucia, Antonio’s daughter, took over the operation in the vineyards and in the winery since 2008. The vines (total extension is 12 acres for a production of almost 40 thousand bottles) are trained with a single Guyot trelling system with a maximum of 5 buds per vine. That ensures to get the best quality bunches from the vines. The altitude (over 600ft), the soil – the typical “tufo verde” green tufa – a siliceous calcareous and friable rock coming from volcanic eruptions plus clay sediments on the top, the constant presence of some breeze and – of course given the position – of the sun are all indication of high potential wines. Winery website:¬†http://www.tommasonevini.it/¬†
lpt-crazy-angelsCrazy Angels
Crazy Angels comes from an expression of Gino Veronelli, a famous Italian wine journalist, that used to call 'Angeli Pazzi' artisanal winemakers, as they were heroes to him. This wine is made by Lucia with some of her newly acquired vineyards, using Falanghina, Biancolella, Fiano grapes. The wine has a straw yellow color with orange peel scents and a refreshing lemon zest aroma. It pairs well with light seafood, shellfish, light fresh cheeses and most appetizers.
lpt-biancolellaBiancolella
A pure version of this grape variety grows almost exclusively on Ischia island and in the Sorrento Gulf. Biancolella wine is very refreshing and versatile. The color is a bright yellow with some green reflection. The nose is complex and goes from rosemary and mint to apricot and peach all typical scents of a marine environment. In the palate the wine is dry and goes from peach and apricot to cedar and lemon with a hazelnut finish. Great with mussels, shrimp and light pasta dishes.
lpt-pithecusa-biancoPithecusa Biano, Epomeo
Pithecusa Bianco (white) has a straw-yellow color an appealing perfume of grapefruit, pears, mineral and spice, toasted hazelnuts, apples and notes of honey; Full and rich on the palate with a little lemony spritz on the tongue, where the citric fruit is carried on a good body with fresh deep apple fruit and herbal tea with an acidity that becomes almost sharp in the long finish. It shows best when cool, not cold. It is a typical Campania wine where the Fiano's opulence gets smoothed down by Biancolella. A very versatile wine that can go with fish (any kind) or with a carpaccio as well.
lpt-pithecusa-rossoPithecusa Rosso, Epomeo
Pithecusa Rosso is made of 50% Aglianico, 40% Piedirosso, and 10% Montepulciano grapes coming from the vineyards Le Coste (clay), Tenuta Piromallo and Panza in Forio (tufa and sand). Harvest is in October. Spontaneous fermentation is done in stainless steel. Malolactic is carried out in wood casks where ageing also happens for a minimum of a year before bottling. The result is ruby red with garnet hues. The nose is fine, intense with scents of violet cherries and spices. The taste is warm and dry with black fruits, cherries, and tobacco. Well integrated tannins. Versatile and complex, this wine pairs very well with main courses, particularly if with red meat, or medium to sharp cheeses.