| La Pietra Tommasone wines | |
TERRADEI Region: Ischia DOC, Italy Description: Terradei is made of Biancolella and Forastera grapes two indigenous varieties from Ischia island. It is straw like yellow color. The nose is complex citric with some brushwood and acacia hints. The taste is of tangerine and lemons bringing together all the characteristics of a perfect seafood and salad companion. |
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BIANCOLELLA Region: Ischia DOC, Italy Description: 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. |
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PITHECUSA BIANCO Region: Epomeo IGT, Italy Description: 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. |
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PITHECUSA ROSSO Region: Epomeo IGT, Italy Description: Pithecusa Rosso is made of three southern Italian varieties; Aglianico the most famous red grape of Campania, Montelpulciano di Abruzzo and Piedirosso a typical variety from Ischia with a red garnet color and strong tannins. The three varieties are blended together and age for one year in casks. The result is ruby red with garnet hues. The nose is fine, intense of violet cherries and spices. The taste is warm and dry with black fruits cherries and tobacco and harmoniously tannic. |
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PIGNANERA Region: Epomeo IGT, Italy Description: Pignanera is made of Montepulciano and Aglianico oak aged for 18 months in tonneaux and barriques and refined for six months in the bottle. The nose is full of black fruits and cherries. The palate has an elegant texture well balanced with spices, leather and black currant and a long finish. This wine goes well first rich courses roasted lamb, pork or beef tenderloin and braised shallots and/or aged cheeses. |
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La Pietra - Tommasone La Pietra - Tommasone
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.
Three whites and two reds are made; grapes grown are Biancolella Forestera and Fiano for the whites; Aglianico, Piedirosso and Montepulciano for red wines.
La Pietra's Winery's detailed presentation
Winery website: www.tommasonevini.it
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.
Three whites and two reds are made; grapes grown are Biancolella Forestera and Fiano for the whites; Aglianico, Piedirosso and Montepulciano for red wines.
La Pietra's Winery's detailed presentation
Winery website: www.tommasonevini.it
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