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Ampeleia
Marco Tait ages his wines exclusively in cement – not a wooden barrel in the cellar. Since 2002, the estate Ampeleia has proven that Cabernet Franc can taste more Tuscan in the Alta Maremma than Sangiovese. The 35 hectares have been farmed biodynamically since 2009. Elisabetta Foradori, Giovanni Podini and Thomas Widmann founded the project in 2000 – the idea was born at 2,153 metres in a mountain hut in the Dolomites.
More about Ampeleia
Dolomite Vision Becomes Maremma Reality
In winter 2000, three wine enthusiasts sat in the Comici mountain hut at 2,153 metres altitude and developed a vision: to create an estate uncompromisingly committed to naturalness. Elisabetta Foradori from the eponymous Weingut Foradori in Trentino, Milanese entrepreneur Giovanni Podini and Thomas Widmann searched throughout Italy for two years until they found what they were looking for in Roccatederighi in 2002. The Alta Maremma offered exactly what they sought: untapped potential far from the established wine regions.
Marco Tait's Radical Cellar Philosophy
From the outset, Marco Tait led the cellar work – and revolutionised it completely. Not a single wooden barrel can be found in the cellar; all wines mature exclusively in cement vessels. "Without make-up" is what Tait calls this philosophy, which allows the grape varieties their pure expression. The South Tyrolean received his training partly under Elisabetta Foradori, where he discovered the biodynamic philosophy that shapes Ampeleia today. The cement vessels are untreated inside – they breathe without imparting aromas.
Cabernet Franc Instead of Sangiovese
Whilst Tuscany focuses on Sangiovese, Ampeleia concentrates on Cabernet Franc as its flagship variety. The second principal variety is Alicante Nero, an almost forgotten indigenous varietal that flourishes anew here. On 35 hectares of the 120-hectare estate, around 300,000 bottles are produced annually. The proximity to the sea – just 30 kilometres – provides cooling winds that refresh the vines even during hot summers. The altitude of 450 to 650 metres further enhances this effect. The UNLITRO 2023 exemplifies this fresh, unadorned style.
Holistic Cycle Without Compromise
Since 2009, the estate has been farmed biodynamically; since 2012, Ampeleia has produced all preparations entirely in-house. The estate is a closed cycle: alongside vines, olives, cereals and vegetables grow here, bees produce honey, animals provide manure for compost. The Ampeleia IGT 2019 and the Bianco di Ampeleia 2022 embody this holistic philosophy in liquid form. Today, the Podini family continues the project, whilst Elisabetta Foradori, as a board member, preserves the original vision.
