100% Trebbiano. From organically farmed vines on sandy, rocky, clay-limestone soils sourced from a grower in Lamporecchio near Pisa. The bunches are harvested by hand and destemmed; the fruit is fermented spontaneously with native yeasts and without sulfur or temperature control in concrete tank....
95% Trebbiano/5% Malvasia. From certified-biodynamic vines up to 50 years old in the home Montesecondo vineyard in San Casciano in Val di Pesa (at the northern edge of the Chianti Classico zone). The old vines have been propagated by the old traditional marcottage method (wherein a vine attached to...
90% Vermentino/10% Malvasia & Trebbiano. The fruit is from 25-to-50-year-old, organically farmed vines on sandy, rocky volcanic soils in the hilly Monte Amiata zone about 10 miles south of Montalcino. The bunches are harvested by hand, destemmed, gently presssed and fermented spontaneously...
Ansonica/Vermentino/Trebbiano/Malvasia field blend. The Padovani sisters source the fruit from a grower friend on the Tuscan coast in Capalbio to make what they characterize as a "Mediterranean white" . The co-planted varieties grow on sandy, iron-rich soils, are organically farmed and average...
The 1st vintage of Bianco di Ampeleia was 2016. A neighbor's vineyard had old vines of a local biotype of Trebbiano Toscano; Ampeleia used its cuttings and starting planting in 2013, between Ampeleia di Mezzo and Ampeleia di Sopra (300-600m with varied soil composition). The vineyards were planted...
