Ischia was known to the Greeks as Enaria - the land of the vines. And, the Italians knew it is a unique and special place for winemaking, so they awarded it the second DOC in 1966. Very small amounts of wines are produced in Ischia and an even smaller amount lands in the US. Grab this wine before it's gone.

Per E Palummo (pronounced as par a paloummo)  is a way to call Piedirosso grape. The grape itself is black and dark and perhaps when people crushed the grapes with their feet in the past, they were left with "red feet". Another idea is that the stem itself has three red branches that look like a pigeon's foot. To learn more about this amazing grape and the wines from it, click here.

Piedirosso is the everyday red wine in Ischia and along Campania's coast. If you've traveled to the region, you may have experienced the wine at the local enoteca. Or, you may have had this wine in a blended form with the more well known Aglianico, particularly from Taurasi.

 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, the wine rests for 6 months before bottling.  Ruby red with garnet hues this wine has ripe red and blackberries aromas that carries in the mouth with vibrant acidity.  Great with tomato sauce dishes, fish soups, white meat, and roasted potatoes.