Elisabetta Foradori, one of Italy's superstar winemakers, famous for her work with Teroldego in the Alto Adige has come together with 2 friends, Giovanni Podini and Thomas Widmann, to develop Ampeleia: a completely unique project in the Maremma region of Tuscany, farmed biodynamically, producing fresh and elegant, silky wines. The estate overlooks the medieval village of Roccatederighi, located on three different levels of altitude varying from 200 to 600 meters above sea level Ampeleia di Sopra (Upper Ampeleia), Ampeleia di Mezzo(Central Ampeleia) and Ampeleia di Sotto (Lower Ampeleia). Ampeleia includes a total of 150 hectares of which only 40 are planted with vines. The property slopes down towards the sea, nestled in a territory made of numerous plots of land, hidden among the lush vegetation, where earlier Etruscan settlers nourished the soil to grow grapes.
Bianco di Ampeleia is a field blend with a base of Trebbiano (probably 70+%) with Ansonaco (aka Ansonica or Inzolia, found mostly off the Tuscan coast on the island of Giglio, and also in Sicily), and a couple types of Malvasia.
The Trebbiano was taken from very old-vine cuttings from a neighbor of Ampeleia. The Ansonaco was from cuttings from Altura (Dressner producer on the island of Giglio). The vines were recently planted and the 2017 is the second vintage of the wine.
It’s a true co-harvest, co-ferment. There is 7-12 days of contact with the skins in concrete and aging is also in concrete.