2022 Ampeleia Bianco de Ampeleia
Bianco di Ampeleia is produced on vineyards in Tuscany’s Maremma region, situated at altitudes ranging from 300 to 600 m/slm and cultivated following traditional mixed (Massale) field‐blend practices. The vineyards—planted from cuttings of old vines and trained by guyot methods—comprise predominantly a local biotype of Trebbiano Toscano (approximately 90%), with smaller interspersed plantings of Malvasia (or Malvasia Bianca) and Ansonica (also known as Inzolia) at around 5% each. Grapes are co‐harvested in mid- to late September with yields of about 50–55 hl/ha. The winemaking protocol emphasizes co‐fermentation of the varieties, with a brief skin maceration period (ranging from 2 to 10 days) in concrete vats followed by a 6‐month lees aging in large concrete tanks. This integrated approach, which dates back to the first vintage in 2016 and yields products such as the IGT Toscana Bianco and Costa Toscana IGT, showcases the distinct identity of the terroir and preserves the historical field blend tradition of the region.
Regular price
$32.00
Regular price
Sale price
$32.00
Farming
Harvest
Grapes, including field blends, are selected and sometimes co-fermented to emphasize varietal character.
Fermentation
The must undergoes skin maceration, typically for 2 days to extract color, though extended contact of 7–10 days is applied in some cases. Fermentation proceeds either via spontaneous processes using native yeasts or through mash fermentation, following a minimal intervention approach.
Aging
Following fermentation, the wine is matured for 6 months in large concrete tanks, with some batches aged on their lees to refine structure.
