Ampeleia, 2019 Cabernet Franc, IGT Toscana, Maremma, Italy
Cab Franc du Jour #66
Ampeleia was established in 2002 when Elisabetta Foradori and Giovanni Podini purchased an existing farm in the hills of the Alta Maremma near the village of Roccatederighi. Marco Tait was brought on immediately to manage the vineyards and winemaking. A native of Trentino who worked his first harvest at the Foradori estate there, Marco has been at the heart of the project from its very first vintage.
The estate spans 120 hectares, with approximately 35 hectares under vine. Of those 35 hectares, about 8, roughly a quarter of the total vineyard area, are planted with Cabernet Franc. These vineyards date back to the early 1980s, when the farm was owned by a Swiss couple who chose to plant the variety here, and Cabernet Franc has thrived in the distinctive conditions of Roccatederighi ever since.
Alta Maremma
Maremma is a vast region spanning the entire province of Grosseto in southern Tuscany, covering over 4,500 square kilometres with approximately 8,770 hectares under vine. The scale of the region means considerable variability in terms of microclimates and terroirs. Drilling down further, the municipality of Roccatederighi falls within the Alta Maremma in the northern part of the region, and more specifically within the Colline Metallifere Grossetane sub-zone. We are about 30km east of the Tyrrhenian Sea, with Bolgheri roughly 40km to the northwest.
At exactly 43N latitude, this is a southerly position for Cabernet Franc, but several moderating influences combine to create a genuinely hospitable growing environment for the variety. The Tyrrhenian Sea exerts a significant moderating effect on temperatures, and constant cooling breezes funnel down from the north through the Farma Valley.
The La Rocca vineyard, where the Cabernet Franc is planted, sits in a natural amphitheatre at a south-southeast exposure at around 450 to 500m above sea level, and that altitude brings a meaningful diurnal range, with warm days offset by cool nights. Finally, the area receives nearly 1,000mm of rainfall annually, which is beneficial for Cabernet Franc, a variety that does not respond well to drought stress. Taken together, the maritime influence, the cooling breezes, the diurnal range, and the reliable rainfall make this quite a contented microclimate for the variety.
The Vineyard
The soils at La Rocca are predominantly clay in both the topsoil and subsoil, providing the moisture retention that Cabernet Franc appreciates during the warmer, drier summer months. The topsoil is marked by two distinct rock types: a schistous rock found locally, and a calcareous rock known as rocce di palombini. The stoniness of the topsoil aids with drainage, balancing the clay’s tendency to hold moisture. The wine is sourced from a 2-hectare parcel planted in 2004, farmed biodynamically.
In the Cellar
The fruit is hand-harvested, with most of it destemmed and approximately 15% retained as whole cluster. Fermentation takes place with indigenous yeast in concrete, with one pump-over per day and approximately two weeks of total skin contact. The wine is then racked off its skins and aged in concrete for around 10 months before bottling.
Wine Details
Producer: Ampeleia
Region: Tuscany (Maremma)
Appellation: IGT Toscana
Sub-region: Colline Metallifere Grossetane (Alta Maremma)
Municipality: Roccatederighi
Soils: heavy clay topsoil and subsoil, with schistous and calcareous stones in the topsoil
Alcohol: 12.5%