What Is Piedirosso?
Piedirosso is a red grape of Campania, grown around Naples, on the slopes of Vesuvius, on Ischia and along the Amalfi Coast. It makes light to medium-bodied reds with red cherry, herbs and a volcanic, smoky note, softer and fresher than the region's better-known Aglianico.
The name means "red foot": the stalks of the bunch turn red as the grapes ripen, like the feet of a pigeon. In Naples the grape is called Per'e Palummo, "pigeon's foot" in dialect. Piedirosso is an old local grape, grown in the area for centuries, and many vines on the sandy volcanic soils near Naples are still ungrafted, because phylloxera does not survive in sand.
Where Piedirosso Grows
- Campi Flegrei: the volcanic "burning fields" west of Naples, with sandy volcanic soils.
- Vesuvius: the slopes of the volcano, where it is the main grape of Lacryma Christi red.
- Ischia: the volcanic island in the Gulf of Naples.
- Amalfi Coast and Sorrento Peninsula: steep terraces above the sea.
- Northern Campania: the Falerno del Massico area and the Sannio.
Piedirosso and Italian Denominations
- Campi Flegrei DOC: varietal Piedirosso, the reference wine.
- Vesuvio DOC: includes Lacryma Christi del Vesuvio Rosso, based on Piedirosso.
- Ischia DOC: Ischia Rosso and Per'e Palummo.
- Costa d'Amalfi DOC: red blends with Aglianico, such as those of Furore and Ravello.
- Penisola Sorrentina DOC: includes the sparkling red Gragnano.
- Falerno del Massico DOC and Campania IGT: other uses.
Flavor Profile and Tasting Notes
- Fruit: red cherry, raspberry, plum and red currant.
- Other notes: violets, geranium, Mediterranean herbs, pepper and a smoky, mineral volcanic note.
- Structure: light to medium body, soft tannins, fresh acidity.
Most Piedirosso is best young and can be served slightly cool. In blends it softens the strong tannins of Aglianico.
Food Pairing
- Neapolitan pizza: a classic match.
- Pasta: with tomato sauce, Genovese sauce or ragù.
- Fish: tuna, fish soups and grilled octopus.
- Rabbit: coniglio all'ischitana, Ischia's rabbit stew.
- Cured meats and cheese: salami, provola and caciocavallo.
How to Choose and Where to Start
Start with a Campi Flegrei Piedirosso, from producers such as Cantine Astroni, Agnanum, La Sibilla or Contrada Salandra. Then try a Lacryma Christi del Vesuvio Rosso from Casa Setaro or Villa Dora, an Ischia Per'e Palummo from Casa d'Ambra or Cenatiempo, or a Costa d'Amalfi red from Marisa Cuomo.
Piedirosso is often blended with Aglianico, and grows next to Falanghina in the Campi Flegrei. Read our best Campania wines, the best light Italian red wines for summer, or browse the grape varieties index.