Ampeleia Unlitro Tuscan Light Red 2023

Ampeleia was founded in 2002 through a partnership between three friends: Elisabetta Foradori, Giovanni Podini, and Thomas Widmann. Foradori had already established her reputation working with Teroldego in Alto Adige, and the trio sought to develop a biodynamic project in coastal Tuscany that would allow multiple Mediterranean grape varieties to express their character.

The estate is located near the medieval village of Roccatederighi in the Maremma region. Ampeleia's vineyards are spread across three distinct altitude levels: Ampeleia di Sopra (upper vineyards), Ampeleia di Mezzo (middle), and Ampeleia di Sotto (lower), ranging from 200 to 600 meters above sea level. This deliberate fragmentation creates variability in soil composition, microclimate, and growing conditions across the estate's 35 hectares.

The grape varieties planted at Ampeleia reflect traditional Mediterranean polyculture, where multiple varieties were historically cultivated together and harvested simultaneously. The estate focuses on Alicante Nero (known elsewhere as Grenache or Cannonau), Carignano, Mourvèdre, Sangiovese, and Alicante Bouschet. Cabernet Franc vines dating to the early 1960s also remain on the property.

Thomas Widmann departed from the project in 2009 due to political commitments in his native South Tyrol. Today, Marco Tait oversees wine production while Simona Spinelli manages administrative and commercial operations. Leonardo Mucci serves as vineyard manager, supported by a team including Sara Bani and Valentina Fiorenti.

Ampeleia practices biodynamic agriculture, emphasizing the relationship between vineyard work and natural cycles. In the cellar, the approach remains minimal—native yeast fermentation, cement tank aging for certain wines, and restrained sulfur use. The estate produces several wines across different price points, from the accessible one-liter Unlitro to more structured bottlings that showcase individual vineyard parcels and the diversity of their coastal Tuscan terroir.

The Maremma stretches along Tuscany's southwestern coast, running from south of Livorno down toward the border with Lazio. Once a malarial marshland largely avoided by settlers, the region underwent significant land reclamation in the 20th century and has since developed into one of Italy's most dynamic wine-producing areas.

Unlike the rolling hills of Chianti or the elevated terrain of Montalcino, Maremma offers a diverse landscape that includes coastal plains, gentle slopes, and higher altitude sites reaching toward the Colline Metallifere (Metal-Bearing Hills). Vineyards in the region can sit anywhere from near sea level to over 500 meters elevation, creating substantial variation in growing conditions within relatively short distances.

The Mediterranean climate delivers warm summers tempered by sea breezes that moderate temperatures and help preserve acidity in the grapes. Rainfall concentrates in autumn and spring, while summers remain largely dry. The proximity to the Tyrrhenian Sea also reduces the risk of frost and extreme temperature swings that affect more continental inland areas.

Soils in Maremma vary considerably—from sandy and alluvial deposits near the coast to clay, limestone, and mineral-rich volcanic material at higher elevations. This geological diversity supports a wide range of grape varieties beyond the Sangiovese that dominates central Tuscany.

Many Maremma producers work with Mediterranean varieties including Alicante (Grenache), Carignano, Mourvèdre, and Vermentino alongside international grapes like Cabernet Sauvignon, Merlot, and Syrah. Wines from the area are typically labeled under broader designations such as Maremma Toscana DOC or Costa Toscana IGT rather than the stricter appellations found elsewhere in the region.

The Maremma has attracted winemakers seeking land for experimentation outside traditional Tuscan boundaries. Lower land costs compared to Chianti Classico or Brunello zones, combined with favorable growing conditions, have drawn both established producers and newcomers pursuing organic and biodynamic methods.