The 1st vintage of Bianco di Ampeleia was 2016. A neighbor's vineyard had old vines of a local biotype of Trebbiano Toscano; Ampeleia used its cuttings and starting planting in 2013, between Ampeleia di Mezzo and Ampeleia di Sopra (300-600m with varied soil composition). The vineyards were planted to 90% Trebbiano, 5% Ansonaco (aka Ansonica aka Inzolia), and 5% Malvasia. In true field-blend fashion, the three varieties are interspersed through the vineyard. The grapes were co-harvested at yields of 50hl/ha in mid-September and co-fermented in concrete vats, with 7-10 days contact with the skins. It aged on its lees for 6 months in concrete. 12,000 bottles made.
We believe that, with this vintage, a big step forward has been taken for our Bianco. This is for a couple of reasons. First of all the new vineyards that were planted on the highest and colder vineyards are now in production adding an even stronger identity to wine. Secondly, we have further reduced the time of maceration to two days giving the chance to these grapes to express themselves even more.
In the 2021 the acidity is the driving force of this wine, when in the past tha tannins used to prevail.
Camomille, white flowers, delicate tropical fruits, oregano and thyme. On the mouth the savoury, salty finish is becoming a trademark of our wines.
Appellation: IGT Toscana Bianco
Grape varieties: Trebbiano, Malvasia, Ansonica Training system: guyot
Altitude: from 300 to 550 m/asl
Harvest period: 2nd - 4th week of September Yield/ha: 55 hl
Alcohol content: 10.5% vol
Ageing: 6 months in concrete tanks
Vinification notes: maceration on the skins for 2 days First vintage: 2016
Bottles produced: 30,000
---------
Through Bianco di Ampeleia we can express the identity of our territory in a different way than the red wines.
The Bianco vineyards were grafted by selecting wood from an old vineyard close to the estate, choosing the healthiest and most well balanced plants. Here Trebbiano is the predominant grape, sharing rows with Malvasia Bianca and Ansonica.
