The Bianco di Ampeleia di Ampeleia was obtained from Trebbiano Malvasia and Ansonica grapes coming from a vineyard named La Rocca. Here the soils are composed of galestro palombino and clay at an altitude ranging from 300 to 500 meters above sea level. The harvest took place between the second and fourth week of September with a yield of 55 hectoliters per hectare. The winemaking process included a 2-day maceration phase of the must on the skins, which gave body, color, and aromatic richness to the wine. The aging was for 6 months in concrete tanks. The production philosophy is biodynamic.

BIANCO DI AMPELEIA: TASTING NOTES

The Bianco di Ampeleia di Ampeleia stands out with a straw yellow color with golden reflections. On the nose, it opens with aromas of tropical yellow fruit followed by floral hints of linden and chamomile, and notes of Mediterranean herbs and citrus zest. The taste is fresh, enveloping, and saline with slight tannins and excellent taste-olfactory consistency. It pairs well with cheeses and vegetarian dishes as well as with tasty seafood recipes. Try it with skewers of cuttlefish and shrimp.