The whole production of Casa D'Ambra's wines, from the cultivation of the vineyard to bottling, is followed by enologist Andrea D'Ambra, the current owner.
Casa D'Ambra produces 500 thousand bottles per year obtained from the main autochthonous grapes of the island. The production is 80% of white and 20% of red and is based on autochthonous grapes Since some years Casa D'Ambra purchases grapes from the mainland, Falanghina and Aglianico for the production of the two homonymous IGT Campania. Our whites are fresh, delicate, dry and mineral, vinified exclusively in steel tanks. They are not wines suitable only for ready to drink: their acidity allows them an excellent aging in bottle, therefore an evolution of aromas over the years. Even red wines are characterized by the authenticity of the island's varieties from which we can obtain light red wines or even more structured ones suitable for every kind of meal. The vinification process involves the contact of must with skins during the alcoholic fermentation which takes place in steel tanks. Maceration can be short or long according to the type of wine. Only two wines are aged in oak casks.
The winemaking is based on the choice of healthy grapes, selected and treated only with natural products - sulfur and copper. It therefore respects the characteristics of the grapes that give mineral, sapid, fresh and delicate wines, just as the territory wants them. The grapes arrive in the cellar in perforated boxes of 20 Kg maximum. Wine is more and more often chosen according to its history, to the history of the territory where it is produced, to the reliability of the winery, requirements that Casa D'Ambra, with its enological history, has all. Moreover, it definitely meets the tastes of people who, tired of drinking wines having too much aromas and full flavors, are looking for softer flavors and a delicate and not too high alcohol by volume. The current wine making and aging processes have contributed to exalt the two characteristics of D'Ambra wines: the delicacy of aromas and the taste which has always been defined as "almondy".
01. WHITE WINES
FORASTERA: Distributed all over the island, but present in smaller quantities than Biancolella, Forastera represents the second variety par excellence. The name Forastera indicates its origin outside of the island. Linked to particular geoclimatic conditions, less than Biancolella. It does not seem to be cultivated elsewhere even under different synonyms. Similarities have been found with the so called "Uva dell'isola" cultivated on the nearby island of Procida. -Good graft affinity -Bud fertility -Thin berry skin
02. RED WINES
PER' 'E PALUMMO It is the most widespread red berry variety on the island Its origins are uncertain, but recent; it was mentioned for the first time in 1804, identifying some of its characteristics, which correspond to those of our Per' 'e palummo. It is distributed on the east and south-west sides of the island.
ARILLA (also Uva Rilla) It is a grape not very present on the island, exclusively in the south and south-west areas. Acclimatized since ancient times in Ischia, it almost certainly comes from Sicily. It does not seem to be present in other areas of Campania. It is not among the varieties of fine wines: particularly tannic, total acidity higher than normal, it participates in small percentages in the blends of island wines. Used for the production of Gocce D'Ambra raisin wine. -Slightly thin berry -Berry compactness -Average value
Grapevine water is a distillate obtained from the distillation of fermented must of Biancolella grapes.
An elegant product with delicate aromatic tones, which fully respects the characteristics of our grapes. Refinement takes place in steel tanks.