Location: Lacco Ameno (NA), Ischia Island, Campania, Italy
Vineyards extension:  25 acres
Vine growing:  Non interventionist - organic non certified
Wine making:  Non interventionist - organic non certified
Grapes grown: Biancolella, Forastera, Fiano, Falanghina, Piedirosso, Montepulciano, Aglianico
People at the winery:  Lucia Monti, Antonio  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.'
..Lucia Monti

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  and website:

CRAZY ANGELS - Angeli Matti
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 as a blend field from f her vineyard at Tenuta Fiorio, using Falanghina, Biancolella, Fiano grapes.  Grapes are harvested, destemmed and pressed.  They are minimally touched so this wine is truly the expression of the vintage.   Straw yellow color with orange peel scents and a refreshing lemon zest aroma.  The body is surprisingly big with Fiano bringing smokiness and toasted almonds.  It pairs well with light seafood, shellfish, light fresh cheeses and most appetizers.

Terradei is made of Biancolella and Forastera grapes two indigenous varieties from Ischia island.  Fermented spontaneously in stainless steel, the wine rests on fine lees for about six months.   Tasting notes:  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.


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. 

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 well.  

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.

Per E Palummo (pronounced as par a paloummo)  is a way to call Piedirosso grape; it means the igeon 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 potatoes.

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 chestnut) 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 cheeses.

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 chestnut 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.