Insula Major Ischia DOC

Biancolella vinified in QVEVRI amphora with long maceration on the skins

An elegant and deep white, where the native Ischia grape meets the wisdom of the amphora

The Insula Major of Tenuta del Cannavale

Insula Major Ischia DOC is a white wine made from pure Biancolella, one of the island of Ischia's most important native grape varieties, vinified with elegance and a deep palate. The long maceration on the skins for five months in QVEVRI terracotta amphorae gives great structure to a wine that remains easy, long-lasting, and multifaceted. The grapes grow in volcanic soil, 300 meters above sea level, cultivated biodynamically and harvested by hand. Spontaneous fermentation occurs 100% in amphorae with indigenous yeasts. This wine is a true reflection of its raw materials, the fruit of a pristine estate, with no vehicular access, surrounded by chestnut groves, and far from residential areas. The most authentic and ambitious expression of Ischia.
 
 
 

The roots of this Biancolella lie between Ischia and Georgia

Biancolella is the iconic white grape of the island of Ischia, cultivated for centuries on volcanic terraces overlooking the sea, a legacy of heroic viticulture brought here by the Greeks in ancient times—Ischia, formerly Pithecusae, was among the first Greek colonies in the West. Vinifying it in QVEVRI amphorae creates a fascinating bridge between two age-old traditions: that of Campania and that of Georgia, where fermentation and maceration in large, buried terracotta amphorae has been practiced for over eight thousand years, a UNESCO World Heritage Site. The long maceration on the skins, typical of "orange wines," yields a wine of great complexity and depth. Tenuta del Cannavale thus combines the native Ischian grape with the ancestral wisdom of the amphora.
 
 
 

Choosing Insula Major means taking care of yourself

A wine produced through spontaneous fermentation using indigenous yeasts, macerated in amphorae, and biodynamically grown, represents a conscious choice for a more natural and authentic drinking experience. Spontaneous fermentation and long maceration on the skins preserve and enrich the grape's richness of noble substances: prolonged contact with the skins gives this white wine an unusually high concentration of polyphenols and antioxidants. Cultivation on volcanic soil, with limited sulfur and copper protection and CCPB organic certification, guarantees a vibrant and authentic product. Consumed in moderation, it is part of the convivial Mediterranean tradition. Choosing a natural wine also means supporting sustainable farming practices and highlighting a precious native grape variety.
 
 
 

How to Best Use: Insula Major Ischia DOC

• WITH ISCHIA-STYLE RABBIT AND WHITE MEATS — Its structure makes it perfect for the island's signature dish. Serve it with a Fresh Rabbit stewed in the Ischian style or with a Free-Range Chicken roast, in a territorial and characterful combination.
• WITH STRUCTURED FISH AND CANNED TUNA — Its tannic complexity supports the intense flavors of the sea. Try it with Mediterranean bluefin tuna steaks or with tasty fish dishes, whose flavour it enhances.
• IN COMBINATION WITH MEDIUM AND LONG-MATURE CHEESES — Its depth dialogues with characterful cheeses. Organic Caciocavallo Aged Reserve and Pecorino Aged in Bay Leaves they complement the sip beautifully.

TECHNICAL CHARACTERISTICS OF THE WINE

KIND: White wine macerated in amphora
CLASSIFICATION: Controlled Designation of Origin (DOC) Ischia
PRODUCTION AREA: Municipality of Barano d'Ischia, hamlet of Fiaiano, Cannavale locality
GRAPE VARIETY: Biancolella
VINEYARD: Surface area of ​​4.500 m2, Guyot training system, altitude 300 m above sea level, south-east exposure, volcanic soil, sandy on the surface and clayey above 2 m
VINEYARD OPERATIONS: Sowing of polyphyte green manure, biodynamic preparations, manual pruning, selection of shoots
DEFENSE METHOD: Sulfur and copper; a certified organic company under the control of CCPB Srl
HARVEST: Manual harvest in crates of max 15 kg
VINIFICATION: Spontaneous fermentation with its own yeasts, 100% in amphora (QVEVRI) with long maceration on the skins for 5 months
MATURING: In amphora QVEVRI
ALCOHOL CONTENT: 11,0 %
SERVICE TEMPERATURE: 10°/12° C
 
 
 

VISUAL EXAMINATION

It has an intense golden yellow color with amber reflections, bright and with good consistency, a visual signature of the long maceration on the skins and the naturalness of an unfiltered vinification in amphora.
 
 
 

OLFACTORY EXAMINATION

The nose is complex and profound: ripe and dried yellow fruit combines with notes of Mediterranean aromatic herbs, citrus peel, honey and hints of volcanic minerality, in a rich and multifaceted bouquet typical of macerated wines.
 
 
 

TASTE TEST

On the palate, it's structured yet beautifully balanced, with a pleasant tannic texture from the maceration and an enveloping, volcanic flavor. The palate remains surprisingly easy and dynamic, with a very long and multifaceted finish.
 
 
 

FOOD PAIRINGS

A macerated white wine with a strong gastronomic vocation, it pairs perfectly with Ischia-style rabbit and white meats, rich fish dishes, canned tuna, and medium- and long-aged cheeses. Its tannic structure and complexity make it capable of handling challenging pairings. Serve chilled, but not chilled, at 10-12°C.
 
 
 

The Producer: Tenuta del Cannavale

Tenuta del Cannavale is a biodynamic farm in Barano d'Ischia, founded by siblings Gennaro and Anna Manna. They cultivate terraced vineyards on volcanic soil, over 300 meters above sea level, and make their wine in QVEVRI amphorae using natural methods, fully respecting nature and Ischia's farming traditions.
 
 
 

Important

Contains sulfites. Unfiltered wine. Spontaneous fermentation. Long maceration in amphora.
 
 
 

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