Story: Biancolella | Grape variety
Page: 1/1

Biancolella is an autochthonous white wine variety from Campania, which has found a home primarily on the island of Ischia. There, it has shaped the landscape of steep volcanic slopes criss-crossed by terraces of lava scree for centuries. Its name is probably derived from “bianco” (white) and the local dialect word “cella” (cellar) - in other words, it was the “white wine for the cellar”. Biancolella wines are characterized by lively fruit, fine spice and a distinctive minerality that comes from the volcanic terroir of Ischia. Casa d'Ambra is regarded as a leading producer: it produces single-varietal Biancolella wines that delight with delicate notes of acacia blossom, apple and almonds as well as a subtle salty freshness.

---

Origin and distribution
Biancolella is historically rooted on Ischia, where it grows at altitudes of up to 300 meters. Small populations can also be found on the mainland near Naples, but nowhere else is its terroir as distinctive as on the volcanic island: lava soils store heat during the day and release it at night, allowing the grapes to ripen more slowly and concentrate their aromas. The grape variety was almost forgotten in the middle of the 20th century, but experienced a renaissance thanks to pioneers such as Casa d'Ambra.

---

Wine character and style
From Biancolella, winegrowers produce light, straw-yellow white wines with a fine perlage as well as dry, still cuvées. Typical are:

· Aromas: white flowers, green apple, delicate almond and honey notes
· Acidity structure: fresh and animating, rarely aggressive
· Minerality: salty, almost chalky notes, the result of the volcanic soil
Compared to other Campania white wines (e.g. Falanghina or Greco), Biancolella often appears more delicate and elegant, with a hint of floral lightness.

---

Cultivation and vinification
On Ischia, Biancolella is traditionally cultivated on pergola-supported vines; modern training systems such as Guyot are rare. Hand-picking in small crates preserves the integrity of the grapes. At Casa d'Ambra, gentle pressing and temperature-controlled fermentation take place in steel, sometimes with short periods of full-ageing on the lees to preserve freshness and varietal character. Some winemakers also experiment with amphorae and barriques to achieve additional texture and complexity.

---

Casa d'Ambra: Biancolella in perfection
Casa d'Ambra has been committed to preserving indigenous varieties since the 1960s. Over 50 hectares of vineyards are planted with up to 20% Biancolella, mostly mixed with Forastera and Per'e Palummo. Their single-varietal “Biancolella Ischia DOC” has won many awards: It combines subtle fruit, salty freshness and a subtle creaminess, which leaves stony notes echoing in the long finish. Small annual production runs and a strict selection process guarantee high quality.

---

Food pairing and serving tips
Biancolella is an ideal accompaniment to the specialties of Ischia and Naples: fried seafood, grilled fish, but also light vegetable antipasti. Served at 8-10 °C, it develops its lively acidity and fine spicy minerality to best effect. A quick dash of olive oil to the rim of the glass underlines its Mediterranean character.

Biancolella is more than a rarity: it embodies the volcanic heritage of Ischia in every bottle. Those who discover this wine will experience the lightness and liveliness of one of Italy's smallest but most characterful white wines. - Gerardo [TS05/25]