Winery

Ampeleia

Ampeleia swims against the mainstream and gives the region, mostly known for its jammy wines, an almost silky-romantic charm with a wild originality. A new reference of the emotional, picturesque region of Tuscany.

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"Over the years, I have come to know the territory, I have explored it, I have sensed its potential; agricultural choices are guided by the desire to make them stand out ever more clearly."

– Marco Tait

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Unlitro 2020

winestyle-img Light & Juicy
Fruity
Like a fruit basket of fresh fruit: From citrus to peach, apple, pear, to cherry, raspberry or plum.
Spicy
Like an embrace of strong, warmer aromas from pepper to coriander, cloves, vanilla to tobacco and leather.
Juicy
88,00 kr
88,00 kr/L

Ampeleia's products are intended to express the landscape and Mediterranean culture

On a rocky massif near the mountain village of Roccatederighi, perched atop a magnificent panoramic view at about 500 metres, sits the traditionally built Ampeleia Manor House overlooking a picturesque landscape of orchards and olive groves.

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The wines of Ampeleia are intended to express the special landscape and its Mediterranean culture - this is the responsibility of farm manager and oenologist Marco Tait. He knows the diversity of the soils, their plots and their peculiarities, he has grown along with the gardens and knows their strengths and weaknesses.

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Ampeleia is the elegant, fruity interpretation of the new, modern Maremma

After thorough studies of the soil profiles and microclimatic conditions, the grape varieties at Ampeleia are planted where they naturally thrive best. The vines are also planted extremely close together to encourage their competition for nutrients and grape quality.

For the red wine Kepos, produced mainly from Alicante Nero, Carignano and Mourvèdre, the plots are at an altitude of around 280 to 350 metres. Within sight of the sea, exciting plants thrive on water-permeable, red clay soils surrounded and protected by cork oaks, myrtle and Mediterranean scrub - pure romance. The grape varieties are harvested and vinified together, then aged for 10 months in concrete tanks and matured for a further two months in the bottle - all, of course, with minimal intervention.