Italian Organic Unfiltered Orange Wine Bianco di Ampelia 2017 – Ampeleia

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特價 HK$228.00 原價 HK$256.00

現貨

SKU

owine

90% Trebbiano, 5% Ansonaco (aka Ansonica aka Inzolia), and 5% Malvasia

Average age of vines: 19
Soil type: Clay, Limestone Cellar
Fermented spontaneously using low-intervention
Sulphites: Low sulphites - 23 mg/L
Fining (clarification): Unfined
Filtering: Unfiltered
Suitable for Vegans and vegetarians

abv: 11 %

750ml

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詳情

A unique blend consisting of mostly Trebbiano with traces of Malvasia, Ansonaco and at least two other local grape varieties of unknown origin. This is classified as a vegan orange wine, fermented on the skin for 12 days and aged in cement tanks for six months. The wine goes through spontaneous fermentation with natural yeast and is bottled without fining or filtration.

"A friendly orange wine (skin contact) with sliced oranges, peaches and an almond character. Full-bodied, oily and rich. A flavorful finish. Made from biodynamically grown grapes. Demeter certified."

--92 Points, James Suckling

Ampeleia is one of the stars of the Tuscan coast.....At their best, the Ampeleia wines are among the most pure, transparent expressions of the coast readers will find. Elisabetta Foradori and her team are doing important work here. Ampeleia is a young estate. There is every reason to believe the best is yet to come."

--Antonio Galloni

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Orange Wine is a type of white wine made by leaving the grape skins and seeds in contact with the juice, creating a deep orange-hued finished product.

To make an orange wine, you first take white grapes, mash them up, and then put them in a large vessel (often cement or ceramic). Then, you typically leave the fermenting grapes alone for four days to sometimes over a year with the skins and seeds still attached.

This is a natural process that uses little to no additives, sometimes not even yeast. Because of all this, they taste very different from regular white wines and have a sour taste and nuttiness from oxidation.

Orange wines have been described as robust and bold, with honeyed aromas of jackfruit (a fleshy tropical fruit), hazelnut, brazil nut, bruised apple, wood varnish, linseed oil, juniper, sourdough, and dried orange rind.

On the palate, they’re big, dry, and even have tannin like a red wine with a sourness similar to fruit beer. Often Orange wines are so intense that you might want to make sure you’re sitting down when you first taste them.

Because of their boldness, Orange wines pair well with equally bold foods, including curry dishes, Moroccan cuisine, Ethiopian cuisine (like those spongelike pancakes called Injera), Korean dishes with fermented kimchi (Bibimbap), and traditional Japanese cuisine, including fermented soybeans (Natto). Due to the high phenolic content (tannin and bitterness) and the nutty tartness they exhibit, orange wines pair with a wide variety of meats, ranging from beef to fish.

Where does Orange Wine Come From?

The process of making Orange wine is ancient, but the reinvigoration of this process has only resurfaced in the last 20 odd years. Many modern-day winemakers look as far back as 5000 years in Caucasus (modern-day Georgia,–not the state) where wines fermented in large subterranean vessels called Qvevri (“Kev-ree”) that were originally closed with stones and sealed with beeswax.

Orange wines are still rare, but many countries have a growing interest in this natural winemaking style. (source)

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Taste of orange wine

Fresh and nervy minerality expertly appear alongside dried tropical fruit. A great starter-orange if you're new to the world of skin-contacted wines. Enjoy for refreshment by itself or with your next seafood meal!

Bianco di Ampeleia is mainly made from the old variety Trebbiano, with an addition of other local white grapes grown together in the same vineyard. (Ansonaco and Malvasia)

The wine spends 6 months in cement tanks. Skin-contact maceration for 10-12 days. Hand-harvested, Biodynamic, and is suitable for Vegans and Vegetarians.

For our Bianco di Ampeleia we have recovered the wood of an old vineyard beside the winery and then grafted it with new varieties. These are co-plantes vineyards, as according to the local tradition, with Trebbiano grapes and some indigenous varieties of the Mediterranean basin (Ansonica and Malvasia). Altitude: from 300 to 600 mt above sea level Harvest Period: 2nd week of September Vines: 90% Trebbiano, 5% Ansonaco (aka Ansonica aka Inzolia), and 5% Malvasia. In true field-blend fashion, the three varieties are interspersed through the vineyard.

Vinification: The grapes were co-harvested at yields of 55hl/ha in mid-September and co-fermented in concrete vats, with 5-7 days contact with the skins. It aged on its lees for 6 months in concrete. 25,000 bottles made. Agening: 6 months in cement tank, skin-contact maceration for 7 days

Biodynamic Orange wine brewer: Ampeleia

Ampeleia is a winery in the Upper Maremma region of Tuscany, located in Roccatederighi, a medieval town in the province of Grosseto. It is managed by a group of young people guided by vigneron and company manager Marco Tait, who took the reins when he was just 22. In almost twenty years of activity, we have converted our production first into organic and then into biodynamic. The character of Ampeleia has its roots in Cabernet Franc, the grape variety that best expresses the identity of the terroirs, while at the same time telling its story. Ampeleia is at the heart of the Colline Metallifere National Geopark (UNESCO heritage). An area of exceptional geological interest that characterises all our lands and guides us in our conscientious work, first in the vineyard and then in the cellar. Our wines speak of a territory formed of highs and lows, of history and innovation, of asperity and love. Cabernet Franc is the grape variety that best expresses the identity of our territory.

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 fulfill a common vision. The project aspires to represent the inherent diversity and huge potential of this particular area of Maremma, the "Colline Metallifere," which are not the coastal lowlands one usually associates with the Maremma, but mineral-rich hills that have been mined since Etruscan times.

The estate results from the purchase of different plots of land, located far apart and on different altitude levels, with the precise aim of creating a great variability in altitude, soil type and microclimatic conditions; each vineyard has a distinctive identity that is enhanced by the uniqueness of the surrounding environment. Variety is the keystone and soul of Ampeleia. In fact, variety represents the project's constant quality, both physically and symbolically, and is harmoniously expressed in its wines that taste of the varied lands of the area around the village of Roccatederighi. Many of the grape varieties that have been planted in Ampeleia are common in Mediterranean farmlands. In past times, vineyards were not planted with just one grape variety but many types of grapes were present and they were all harvested at the same time; the vineyards at Ampeleia reflect this tradition.

Within this diversity, the estate focuses on Cabernet Franc (planted in the early 1960s) and Alicante Nero, a distinctly Tuscan biotype of Grenache. Though Ampeleia owns around 130 hectares of land, only 35 hectares are planted to vine, in an attempt to keep the landscape intact to promote biodiversity.

The Three Altitudes:

Ampeleia di Sopra: 70 hectares, 15 under vine; this is the largest land unit of the estate. Placed between 450 and 600 meters above sea level, it is mainly planted with Cabernet Franc. The landscape here is dominated by chestnut groves.

Ampeleia di Mezzo: 35 hectares, 10 under vine. This is the land of Sangiovese. Divided into small plots that range from 250 to 350 meters above sea level, the vineyards, surrounded by cork oak woods and Mediterranean scrubland, are planted with Carignan, Grenache and Sangiovese.

Ampeleia di Sotto: 15 hectares, 10 under vine. This section of the estate includes the plots closest to the sea, and are the most distinctly Mediterranean in character. The vineyards, found around 200 meters above sea level, are planted with traditional Mediterranean grape varieties, mainly Grenache.