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.
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).
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.
Alcohol Grade: 11%
Aged in stainless steel tanks and 6 months in cement basin
Size: 750 ml