Casa D'Ambra Ischia Dedicato a Mario D'Ambra Riserva 2018

Casa D’Ambra Ischia Dedicato a Mario D’Ambra Riserva is a soulful and volcanic red from the island of Ischia, crafted in tribute to Mario D’Ambra and the estate’s deep-rooted heritage. Sourced from just 0.8 hectares of vineyards in the municipality of Forio, this small-production Riserva expresses the raw beauty of Campania’s island terroir.

Grown at 150 metres above sea level on volcanic soils rich in potassium and phosphorus, the blend of 50% Per’ ’e Palummo and 50% Guarnaccia delivers both structure and softness. The vines are trained in traditional low espalier - an ancient pruning method that keeps yields low and character high. Harvested by hand in early October, the grapes undergo red vinification with whole-berry maceration for 5-10 days, followed by around 90 days ageing in various oak essences and further bottle maturation.

In the glass, it shows an intense ruby red colour. The bouquet is delicately vinous, pure and expressive, while the palate is decisive yet supple - structured without aggression, generous yet balanced. Beautiful alongside slow-cooked meats like carne alla genovese, pasta with potato and provola, or rich ragù dishes.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Volcanic, Structured
Grape Varietal: Per’ ’e Palummo / Guarnaccia
Tastes Like: Comparable to a refined Sangiovese, with red cherry, dried herbs, subtle spice and a mineral, volcanic edge
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Ischia DOC
Region: Campania, Italy
Terroir: Volcanic soils of the island of Ischia, rich in minerals and influenced by coastal breezes
Aging: Around 90 days in various oak essences followed by further bottle maturation
Serving Temperature: 16–18℃ – Decant recommended

Casa D’Ambra is one of the historic wineries of Ischia, a volcanic island off the coast of Naples where viticulture has been shaped by steep terraces and maritime influences for centuries. The estate has played a key role in preserving the island’s indigenous grape varieties and traditional growing methods.

“Dedicato a Mario D’Ambra” Riserva is a tribute to Mario D’Ambra and the family’s long connection to the land. Produced from a tiny 0.8-hectare vineyard in the municipality of Forio, the wine reflects the character of Ischia’s volcanic soils and traditional low-yield pruning methods, resulting in a refined, expressive red that captures the island’s distinctive identity.

Italian Classics: Perfect with slow-cooked ragù or traditional carne alla genovese
Pasta: Excellent with pasta with potato and provola or rich tomato-based sauces
Meat: Pairs beautifully with braised beef, lamb or roasted pork
Mediterranean: Works well with grilled eggplant, mushrooms or hearty vegetable dishes

Aged Pecorino: Salty and firm, complements the wine’s structure
Provolone: Savoury and slightly sharp, matches the wine’s depth
Caciocavallo: Rustic and nutty, pairs well with the volcanic character
Parmigiano Reggiano: Umami-rich and complex, enhances savoury notes

Coniglio all’Ischitana (Ischia-Style Rabbit with Tomato, Herbs & White Wine)

Ingredients:

• 1 rabbit, jointed into serving pieces
• 3 tbsp extra virgin olive oil
• 3 garlic cloves, lightly crushed
• 400g cherry tomatoes, halved
• 120ml dry white wine
• 1 tsp dried oregano
• Fresh parsley, chopped
• Salt and cracked black pepper

Instructions:

1. Heat the olive oil in a wide pan and brown the rabbit pieces gently on all sides.
2. Add the garlic and cook briefly until fragrant.
3. Pour in the white wine and allow it to reduce slightly.
4. Add the tomatoes and oregano, season lightly, and cover.
5. Simmer gently for 35–40 minutes until the rabbit is tender and the sauce has thickened.
6. Finish with chopped parsley and serve with crusty bread or roasted potatoes.

The savoury depth of the rabbit and slow-cooked tomatoes mirrors the wine’s volcanic intensity and gentle structure, while its acidity keeps the pairing fresh and balanced — a classic dish of Ischia’s countryside.