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Ampeleia was born in 2002 from the collaboration and friendship between Elisabetta Foradori, Thomas Widmann and Giovanni Podini. They saw in Ampeleia a place where they could not only develop an agricultural project but also fulfil a common vision relating to shared values and experiences. These vineyards in the Maremma were converted to biodynamic farming in 2009, starting with Ampeleia di Sopra and will gradually continue the conversion with the vineyards of Ampeleia di Mezzo and Ampeleia di Sotto, both farmed organically for the time being. The guiding principle in all wine making procedures is to preserve the integrity of the grapes and wine: only by respecting the natural processes transforming grapes to wine, can the birth of a wine that is the true expression of its land of origin be enshrined. The vineyards are based in three areas with three different altitudes. Ampeleia di Sopra: 70 hectares, of which 15 hectares of vineyards – Ampeleia di Sopra is the largest land unit of the estate. Placed between 450 and 600 metres above sea level, it is mainly planted with Cabernet Franc. The different exposures, the various soil-types and the climate marked by sea breezes meeting the land’s energy - these are the elements that determine the uniqueness of these sites, dominated by chestnut woods. Ampeleia di Sopra includes the “Lo Sbocco” vineyard where the Merlot vines used for Empatia plunge their roots. Ampeleia di Mezzo: 35 hectares of which 10 hectares of vineyards - Ampeleia di Mezzo is the land of Sangiovese. Divided into small plots that range from 250 to 350 metres above sea level, the vineyards, surrounded by cork oak woods and Mediterranean scrub-land, are planted with Carignan, Grenache and Alicante Bouschet. Ampeleia di Sotto: 15 hectares of which 10 hectares of vineyards - Ampeleia di Sotto includes the plots closest to the sea and most similar to the deeply Mediterranean character of this region. The vineyards, found around 200 metres above sea level, are planted with traditional Mediterranean grape varieties, mainly Grenache. The wines are pure and expressive, plenty of crunchy acidity to cut through classic Tuscan cuisine.