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Ampelaia

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. The vineyards were converted to biodynamic farming in 2009. All the wines here are made by respecting the natural processes transforming grapes to wine, aiming for a true expression of its land of origin. The wines are pure and expressive, plenty of crunchy acidity to cut through classic Tuscan cuisine. The wines are bottled without fining or filtration, and very little sulphur. Fermentation takes place naturally in amphora.