You’ve mastered the low-and-slow technique. Your smoker has been going for twelve hours. The pork shoulder is falling apart with that perfect mahogany bark, and your Carolina vinegar sauce is ready to bring the heat. The only thing missing? The right bottle of wine.

Most people reach for a Zinfandel or a Malbec. Today, we’re asking you to go a different direction all the way to the volcanic hills of Campania, in southern Italy and try something that most Americans have never heard of: Piedirosso.

What Is Piedirosso?

Piedirosso is one of Campania’s oldest native grape varieties. The name literally means ‘red foot,’ a reference to the pigeon’s red feet and yes, that’s as charming as Italian wine gets. Grown on the volcanic soils of Mount Vesuvius and the Campi Flegrei, this grape produces a red wine that is lighter in body than most Italian reds, with vivid cherry and plum fruit, a distinct earthy undertone, and a pleasantly bitter finish that Italians call ‘amarognolo.’

Think of it as the Campanian answer to Pinot Noir except wilder, more rustic, and with a volcanic mineral edge that makes it completely unique.

Why It Works with Pulled Pork BBQ

BBQ Pulled Pork is a rich, fatty, smoky dish with a complex flavor profile sweet, spicy, tangy, and deeply savory all at once. Many full-bodied wines are simply overwhelmed by the smoke and the vinegar-forward sauces of the Carolinas, or worse, they clash aggressively with the sweetness of Kansas City-style rubs.

Piedirosso walks a brilliant middle line. Its moderate tannins won’t fight the fat they’ll cut through it gently. Its bright cherry fruitiness mirrors the subtle sweetness in the rub. And that signature bitter finish? It acts as a palate cleanser between every smoky, sauce-drenched bite, keeping your taste buds alive and asking for more.

The volcanic mineral notes in Piedirosso echo the smokiness of properly cooked BBQ in a way that feels almost intentional. Like they were made for each other across centuries and continents.

Serving Tips

Temperature: Serve slightly chilled, around 60–62°F (15–16°C). This accentuates the freshness and fruit.

Best with: Carolina Pulled Pork, Memphis dry-rub ribs, smoked chicken thighs, BBQ baked beans.

Decanting: No need to decant — open 20 minutes before serving.

Glassware: A standard Burgundy glass to open up the aromas.

Pairing in Practice: A Simple Serving Suggestion

Set your table with a generous pile of pulled pork on brioche buns, a side of coleslaw, and pickled jalapeños. Pour the Piedirosso and taste it alone first notice the cherry, the slight smokiness on the finish, the earthy grip. Now take a bite of the pork. The wine’s fruit brightens. The bitterness lifts the grease. The mineral backbone ties everything together.

This is what Campanian wine is built for: honest food, real flavors, and the kind of pleasure that doesn’t require a sommelier to explain.

Ready to Try It?

Our Piedirosso is sourced from volcanic vineyards in the heart of Campania, harvested by hand and crafted to express the raw character of the land. It’s a wine that tells a story of ancient vines, volcanic soil, and a winemaking tradition older than most nations.

Bring it to your next BBQ. We promise it’ll be the most interesting bottle on the table.