Ampeleia was founded in Roccatederighi in 2002 by Elisabetta Foradori, Giovanni Podini and Thomas Widmann. The vineyards host cabernet franc, merlot, carignano, mourvèdre, trebbiano, malvasia, ansonica, alicante, sangiovese and alicante bouschet. From this intricate mosaic of varietals come wines with a distinctive style, marked by an easy, often food-friendly drinkability, vivid character and a distinctly Mediterranean profile. The Bianco di Ampeleia '23, a blend of trebbiano, ansonica and malvasia, opens with chamomile, macerated flowers and flint, with slightly earthy and minty accents. On the palate, it proves frank and direct, with a well-sustained sapidity. The Alicante Nero '23 offers aromas of small red fruits steeped in alcohol alongside balsamic nuances, introducing a pleasantly spirited, flavorful palate. The Rosato di Ampeleia '23, from alicante and carignano, is delicious: a carefree, irresistible drink. The Cabernet Franc '23 plays on darker, more mature tones.
