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Ampeleia Kepos 2006

Other Red Blends from Tuscany, Italy
  • WS90
14% ABV
All Vintages
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14% ABV

Winemaker Notes

Kepos is not just a ‘small' Ampeleia but a particular selection of our territory and grapes: it is the expression of the lower part of the property, Ampeleia di Sotto, the "hotter" sections of the estate where the typical Mediterranean grapes are cultivated. A wine for immediate drinking pleasure displaying aromas of Mediterranean maquis with hints os species, flowers and fruit. Delicate and immediate fragrances enhancing the complex, intriguing and exciting personality of Ampeleia.

COLOUR: ruby-red.
BOUQUET: enticingly complex nose with hints of wonderful red fruit and spice of myrtle and laurel.
TASTE: Full bodied on the palate with delicate acidity and a long and succulent finish of black cherry and raspberry.

Critical Acclaim

All Vintages
WS 90
Wine Spectator
Offers aromas of sweet, ripe strawberry, with hints of red licorice. Medium-bodied, with fine tannins and a fresh, clean finish. A stylish blend. Grenache, Mourvèdre, Alicante, Carignano and Marselan.
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Ampeleia

Ampeleia

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Ampeleia, Tuscany, Italy
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.

One of the most iconic regions of Italy for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind. Within Tuscany, many esteemed wines are produced in their respective sub-zones, including Chianti, Brunello di Montalcino, Bolgheri, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, with the hillside locations hosting the best vines, as Sangiovese ripens most efficiently with maximum exposure to sunlight.

Sangiovese at its simplest, often carrying a regional designation of Chianti or just Italy, produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. In top-quality Sangiovese-based wines, expressive notes of sour cherry, balsamic vinegar, dried herbs, leather, fresh earth, dried flowers, anise, tobacco smoke, and cured meat fill the glass. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc, or Syrah, often grown in Tuscany’s Bolgheri region, with or without Sangiovese.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

DWED199106010_2006 Item# 99210