Bianco di Ampeleia 2019

MXN $960

Grape: 90% Trebbiano, 5% Malvasia, 5% Ansonica

Appellation: Costa Toscana Bianco IGT

Region: Tuscany, Italy

You’ll taste/smell: a beautiful and elegant orange wine from one of the best oenologist in the world Elisabetta Foradori. Complex, fresh with root notes like turmeric and ginger, subtle candied lemon notes with tea like palate that also carries on the nose, honey and salt caramel notes on palate too. Truly and interesting wine to drink

Best to have it: 50-54ºF, 10-12ºC


Only 3 left in stock




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

Additional information


Winemaking style

Biodynamic, Natural, Organic