COLOUR
Rosé
TYPE
Still
VINTAGE
2022
GRAPE
Carignano, Alicante Nero
PRODUCER
Ampeleia
REGION
Toscana
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
Tannins
Medium - Low
AROMAS & FLAVOURS
ABOUT THIS WINE
Rosato di Ampeleia is the first rosé produced by Ampeleia, a winery founded in 2002 by Elisabetta Foradori, Giovanni Podini, and Thomas Widmann. Their vision was to establish a winery in a beautiful, unconventional location, moving away from traditional wine stereotypes. Today, the estate is managed by Marco Tait. Located in Tuscany, Italy, the vineyards are situated at an altitude of 250 meters above sea level, featuring a distinctive reddish-brown soil composed of clay, sand, and limestone with rounded pebbles. This unique terroir, combined with the winery's commitment to certified biodynamic and organic farming practices, contributes to the distinctive character of their wines, including this serious and engaging rosé.
ALCOHOL
11.5%
AVG. PRICE
STYLE
Natural
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
10-12°C
INTERESTING FACTS
Fact 01
This 2022 vintage marks Ampeleia's very first Rosato production.
Fact 02
The wine's unique color and character come from a 12-day maceration with 20% whole-bunch Alicante Nero.
Fact 03
Ampeleia practices certified biodynamic and organic farming in its Tuscan vineyards.
Fact 04
The winery was founded by renowned winemaker Elisabetta Foradori, Giovanni Podini, and Thomas Widmann.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The Rosato di Ampeleia 2022 is crafted from a blend of 80% Carignano and 20% Alicante Nero grapes, harvested at the end of August. The winemaking process is unique and distinctive: approximately 20% whole bunches of Alicante Nero are added to the must of direct-pressed Carignano grapes. This mixture then undergoes a 12-day maceration, which is crucial for extracting the wine's intense pink to light garnet red color and contributing to its complex profile. Following fermentation, the wine is aged for 6 months in cement vats, a choice that preserves the wine's freshness and fruit purity without imparting any oak influence. The wine is produced with a residual sugar of less than 1.2 g/L, resulting in a dry style. Only 5,000 bottles of this vintage were produced.
