Region: Epomeo IGT - Ischia , Italy

Description: Crazy Angels comes from an
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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 at tenuta Fiorio, 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.

Technical sheet

Region: Ischia DOC, Italy

Description: Terradei is made of Biancolella and
Forastera grapes two indigenous varieties from
Ischia island.  It is all feremnted spontaneously in
stainless steel, and rests on fine lees for six
months minimum.   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.      

Technical sheet

Region: Ischia DOC, Italy

Description: A pure version of this grape variety 
grows on Ischia and Capri islands and in the
Sorrento Gulf.  Biancolella wine is very refreshing
and versatile.  As the wines before Biancolella is
fermented on native yeast in stainless steel and 
rests after fermentation on fine lees. 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. 

Technical sheet

Region:  Epomeo IGT, Italy

Description: Pithecusa Bianco (white)  is made of
Biancolella and Fiano.  The two grapes make this
wine a "long runner", a wine that has the ability
to age for quite a bit of time.  The fermentation
takes place in stainless steel on native yeast and
the wine rests on fine lees for a minimum of six
months after that.  It 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

Technical sheet

Region: Epomeo IGT, Italy 

Description: Made from the very first selection of
Aglianico grapes, this rose' is made on the first
press in order to get all the floral delicate
components.  Fermented spontaneously and
aged in stainless steel this is a wine that has a
delicious cherry flavor and goes very well served
as an appetizer with fish dishes.  It pairs great
also with buffalo mozzarella.

Technical sheet

Region: Ischia Piedirosso DOP, Italy 

Description: Per E Palummo (pronounced as par
a paloummo)  is a way to call Piedirosso grape; it
means the pigeon foot, referring to the curious
shape on which piedirosso pedicels attach to the
stem. Piedirosso is the everyday red wine in
Ischia and along Campania' coast.  At
Tommasone they harvest the piedirosso from
their vineyards in Montezunta, Sant Angelo and
Serrana Fontana at the end of September early
October.  Spontaneous fermentation takes place
in stainless steel.  After the malolactic is done,
wine rests for 6 months before bottling.  Ruby
red with garnet hues this wine has ripe red and
black berries aromas that carries in the mouth
with a vibrant acidity.  Great with tomato sauce
dishes, fish soups, white meat and roasted

Technical sheet


Region: Epomeo IGT, Italy 

Description: Pithecusa Rosso  is made of 50%
Aglianico and 40% Piedirosso and 10%
Montepulciano grapes (in some vintages the mix
can varies a little due to production differences)
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 instead in wood casks (oak and
chestunut) 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 of violet cherries and spices.   The taste
is warm and dry with black fruits cherries and
tobacco and harmoniously tannic.  Versatile and
complex this wine pairs very well with main
courses particularly if with red meat or medium to
sharp chesses.

Technical sheet


Region: Epomeo IGT, Italy 

Description: Pignanera is made of Montepulciano
and Aglianico old vinetards mainly alberello
trained.  Fermentation takes place on native
yeast once again in stainless steel with long
macerations to get maximum extractions. Oak
aged for a minimum of 18 months in  casks made
of chestunut and oak 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.  

Technical sheet

La Pietra di Tommasone

Location: Ischia (NA) Campania, Italy
Land for vine growing:  17 acres
Vine Growing: practicing  organic.
Wine Making: Natural procedures.
Grapes: Forastera, Biancolella, Falanghina, Fiano,
Piedirosso, Aglianico, Montepulciano
Winemaker: Lucia Monti
" ...Our winery is small but we do everything here... we have our vineyards that we care every day.  My motto is to make less but make better..   
I want typicality.  Fermentations are spontaneous.  We use stainless then for some wines we age them in chestnut casks as tradition requires."..
La Pietra - Tommasone La Pietra - Tommasone

La Pietra is an historical Ischia island winery that ceased to operate when Tommaso Monti aka Tommasone 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; La Pietra was back in business as Tommasone.  Lucia, Antonio's daughter, took over the  
operation in the vineyards and in the winery since 2009.  Born in Germany, she studied winemaking and practiced working in the Mosel  
and in Friuli.  Passionate about the land of her family she won the respect and admiration of the locals.  
The vines (total extension is 17 acres for a production of almost 60 thousand bottles) are mostly trained with a single Guyot trellis  
system with a maximum of 5 buds per vine.  That ensures to get the best quality bunches from the vines.  Some older vines are  
alberello  "bush trees".   The altitude (over 600ft),  the soil - the typical "tufo verde"  green tufa - a siliceous calcareous  and friable rock  
rich of phosphorus and potassium, 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.  Grapes grown are Biancolella,  
Forestera, Fiano and with latest acquisition falanghina for the whites;  Piedirosso, Aglianico and Montepulciano for red wines.

La Pietra's Winery's detailed presentation

Winery website:
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