A neighbor's vineyard had old vines of a local biotype of Trebbiano Toscano; Ampeleia used its cuttings and starting planting in 2013. The site is in Roccatederighi and the vineyard reaches 600m. 90% Trebbiano, 5% Ansonaco (aka Ansonica aka Inzolia), and 5% Malvasia.  In true field-blend fashion, the three varieties are interspersed through the vineyard.  The grapes were co-harvested and co-fermented in concrete vats.  The 2023 is the first vintage without maceration; a small percentage of whole bunches infuse in the pressed juice.  Aged in concrete.