In 2013, Ampeleia began to use the cuttings from a neighboring vineyard which had old vines of local biotype of Trebbiano Toscano. The vineyards were planted with Trebbiano, Ansonaco and Malvasia. Grapes harvested in mid-september and co-fermented in concrete vats with 7-10 days contact with the skins. It aged on it's lees for 6 months in concrete prior to bottling.
Grapes: 90% Trebbiano, 5% Ansonaco, 5% Malvasia (Orange wine)
Pairing: hard to semi hard sheep cheese, Caramelized vegetables and mild spice Persian dishes
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