Ischia is home to an island-style viticulture that is closely linked to the island’s volcanic nature and the complexity of its slopes. The vineyards are situated on loose soils, rich in pumice and rock fragments, low in calcium carbonate and characterised by a good supply of potassium – elements that promote balance, freshness and distinctiveness. The mild climate of the Tyrrhenian Sea, combined with the ventilation created by the terrain and the changing seasonal winds, creates conditions favourable to the ripening of the grapes and the preservation of their aromatic profile.
The vineyard landscape is characterised by terraces supported by traditional ‘parracine’ made of green tuff, which allow vines to be cultivated even on the steepest slopes. Biancolella and Forastera are the main white grape varieties, alongside Piedirosso – locally known as Per’ and Palummo – and Guarnaccia for the red wines. The appellation includes white wines, including sparkling and premium wines, reds, single-varietal wines and a passito style.
Winemaking follows established local practices and takes place on the island, with bottle ageing for various types. For the passito, the Piedirosso grapes are left to dry on the vine or after harvest. The long history of viticulture on Ischia, documented as far back as the Greek era, thus continues in a tradition where the environment, craftsmanship and varietal identity go hand in hand.
