Other Red Blends from Tuscany, Italy
50% Cabernet Franc, 20% Sangiovese, 5 other varieties of Mediterranean heritage
Wine Spectator - "Offers wonderful aromas of ripe plum, berry and cherry, with a hint of licorice. Full, round and velvety, with a long lovely finish. Very pretty indeed. A new wine from Elisabetta Foradori of Trentino. Best after 2009. "
Ampeleia began as a wine and not an estate, or even better the idea of a wine, elegant and smooth, as silk. The product of three friends, Elisabetta Foradori, Giovanni Podini and Thomas Widmann, Ampeleia simultaneously reflects their different origins and professions and their shared acute sensitivity for nature and culture. By acquiring an estate in southern Toscana in 2002, three friends transformed their dream into reality and from ancient greek ?ampelos? as grape came the name Ampeleia. The estate has been consciously structured through the acquisition of various parcels, some which are quite far from each other, with the precise aim of creating a vast array of altitude levels, terroirs and microclimates. Today, the estate consists of nearly 50 hectares that reflect the rich diversity that defines both the geography of the Maremma and the philosophy of Ampeleia. View all Ampeleia Wines
About Tuscany(TUSS-can-ee) Sangiovese. Most of the wine coming from Tuscany is made from some clone of this varietal, but a growing trend, started by the renegade winemakers of those Super Tuscans, is to incorporate more international varietals.
Notable FactsThe most well known sub-districts of Tuscany are Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano (note that Montepulciano here refers to the local village, not the grape variety found in the Italian region of Abruzzi). Wine labeled from these regions is DOC-regulated and Sangiovese-based blends. Quality wine from these DOC areas has been on the rise for decades, with top-notch winemakers and wineries shedding the low-quality image once held for Tuscan wine by producing consistently outstanding bottlings that range from deliciously drinkable to highly ageable. Newer to the scene are regions like Bohlgeri and the Maremma, home to of what are now termed "Super-Tuscans," named for the wine coming from the Tuscany area, but not following all of the DOC or DOCG laws required in Italy. In the 1970's, some pioneer winemakers began buying land outside of Chianti and Montalcino, and planting not only Sangiovese, but also international varieties like Cabernet Sauvignon and Merlot. The wine they produced only fit into the lowest Italian category of "vina da tavola," but the winemakers sold the wine for high prices, creating an almost cult following, and spurning a new wine category called IGT.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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