About the Winery
La Pietra di Tommasone is a VinUS Selection
La Pietra di Tommasone is located on the breathtakingly beautiful, ancient Island of Ischia off the coast of Naples, near the internationally renowned Island of Capri. The winery lay dormant after owner Tommaso Monti died in the 1980’s, but Antonio, Tommaso’s son, decided to return to Italy from Germany in 2000 in order to dedicate himself to the land and vines he inherited. With the help of friend Renato Germini from Friuli they renovated the winery, installing state of the art technology while still respecting the traditional winemaking techniques of the island.
Their 12 acres of vines are trained with a single Guyot trellis system with a maximum of 5 buds per vine with about 6,000 vines per hectare, ensuring the production of the best quality bunches possible. The combination of high altitude (over 600ft), soils featuring the typical “tufo verde,” or green tufa ‐ a siliceous, calcareous and friable rock formed by ancient volcanic eruptions full of potassium and phosphorus‐ covered with a top layer of clay sediment, and the constant presence of sea breezes and sunshine all contribute to grapes with great potential.
Two indigenous varieties typical of Ischia are grown, Forastera and Biancolella, along with Fiano, native to the entire region of Campania. The wines truly respect the Ischia terroir, long recognized for its excellent white grape varieties. That said, the reds are surprisingly enticing. Indigenous to the island is Piedirosso, which is grown along with Aglianico and Montepulciano d’Abruzzo. According to Antonio Monti, those varieties were grown on Ischia well before the Roman Empire. In fact, the Ancient Greeks called this island Pithecusa, which is recalled by the name of two of the estate’s wines called Pithecusa, one red (a blend of aglianico, piedirosso and montepuciano d’Abruzzo) and one white (a blend of fiano and biancolella). The estate also bottles a 100% Biancolella and a typical local blend of forastera and biancolella called Terradei. All reds are aged in oak tonneaux and barriques whereas the whites are aged exclusively in stainless steel to preserve their fresh fruit flavors.