Ampeleia

Marco Tait, natural wine producer and winemaker at Ampeleia in the Maremma, Tuscany, Italy
History

Giovanni Podini, Elisabetta Foradori and Thomas Widmann founded Ampeleia in 2000 at Roccatederighi in the Alta Maremma. Winemaker Marco Tait joined in 2002.

Farming

35 hectares of vines on a 120-hectare property, on clay-rich and volcanic soils. First certified organic harvest in 2012, first biodynamic harvest in 2013.

Winemaking

No wooden barrels at all: every wine ferments and ages in cement.

The wines

Led by Cabernet Franc, with Alicante Nero, Sangiovese, Mourvedre, Carignano and Alicante Bouschet, plus Trebbiano, Malvasia and Ansonica. Unlitro is the liter bottle.

The short version

Born of an Alpine lunch involving Elisabetta Foradori, this Alta Maremma estate champions Cabernet Franc and Mediterranean grapes, raised entirely in cement, never wood.
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Ampeleia began with a conversation over lunch in the Alps. The idea that emerged became one of coastal Tuscany's most distinctive biodynamic estates, built around Cabernet Franc and a refusal to use a single wooden barrel.

Backstory

Ampeleia was founded in 2000 by Giovanni Podini, the Trentino winemaker Elisabetta Foradori, and Thomas Widmann. It is now led by the Podini family, with Foradori on the board and closely involved in the wines. Winemaker Marco Tait joined in 2002 at the age of 22 and has guided the estate's evolution into a fully biodynamic farm and ecosystem ever since.

The Region

Ampeleia sits at Roccatederighi in the Alta Maremma, the higher inland part of the Maremma in the province of Grosseto in southern Tuscany. The total property spans about 120 hectares, of which 35 are vineyard; the rest is woods, arable fields, and olive groves. The estate's vineyards rise through distinct elevation bands, from the warmer lower slopes up into cooler, more mineral hillside sites.

Vineyards & Farming

The vines grow on clay-rich and volcanic soils in a landscape once worked by miners. Ampeleia's first certified organic harvest came in 2012, followed by its first biodynamic harvest in 2013, and from 2012 all the biodynamic preparations and herbal teas have been produced on the estate itself.

Winemaking

A defining choice sets Ampeleia apart: no wooden barrels at all. Every wine is fermented and aged exclusively in cement, an uncompromising decision meant to keep the focus on site and grape rather than oak, and to preserve freshness and clarity of fruit.

The Wines

Cabernet Franc is the Ampeleia flagship, planted on about a quarter of the vineyard, alongside the revived Mediterranean variety Alicante Nero plus Sangiovese, Mourvedre, Carignano, and Alicante Bouschet, with Trebbiano, Malvasia, and Ansonica for the whites. The range runs from the everyday liter-bottle Unlitro and the Rosato di Ampeleia through varietal Alicante Nero and Cabernet Franc up to the flagship Ampeleia blend, all unmistakably savory and Mediterranean in character. We also carry Unlitro, Kepos and Alicante.

Natural Winemakers

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