2000
At 2,153 meters above sea level, over 400 km from Alta Maremma, the dream of Ampeleia begins. During a lunch at Rifugio Comici, high in the Alps, Giovanni Podini, Elisabetta Foradori, and Thomas Widmann share their vision of making wine in a special place - far from the ordinary, free from conventional boundaries. Their journey begins to find the perfect spot to plant their dream.
2002
Elisabetta and Giovanni find the ideal home for Ampeleia in Roccatederighi. They entrust the project and the winery to Marco Tait, who at just twenty-two becomes our winemaker and company manager. There's no time to waste: together with a group of young people, Marco leads the first harvest of Cabernet Franc, the variety that best represents our land’s identity. And so, the wine “Ampeleia” is born.
2003
These are the years of tough decisions and hard work—land to cultivate, vines to plant, harvests to make. But also years of surprises and rediscoveries. Like the Alicante Nero, a Mediterranean grape variety almost lost to time. We decide to bring it home: the first cuttings arrive, and we plant them in the lower vineyards, those closest to the sea.
2007
Just as we were about to uproot the oldest vineyard on the estate, we follow an instinct: “Empatia” is born. A pure Merlot, gentle and elegant, the fruit of deep trust and knowledge of the land we call home.
2009
In the vineyard, we take a gentle approach—humble, yet ambitious. The more we work this land, the more we realize its potential. We decide to experiment with methods to protect it. Our journey toward organic and biodynamic farming begins, a decision rooted in the desire to nurture, not exploit. A pivotal step toward our philosophy.
2011
We continue to experiment, to research, and discover new ways to express our true, gentle character. It’s the first harvest of “Unlitro,” our most convivial wine, with its iconic bottle. Made from Sangiovese, Alicante Nero, Alicante Bouschet, and Mourvèdre, all from the younger vineyards near the sea.
2012
Our first certified organic harvest.
2013
Our first biodynamic harvest, and the debut of “Alicante Nero,” a monovarietal wine that captures our Mediterranean soul. It’s a straightforward, elegant wine, as unpretentious as the Maremma itself. Also, the first cows arrive on the estate, and they quickly settle in, grazing among our vineyards and woods.
2014
The first vintage of our “Cabernet Franc”. A true expression of this incredible grape, showcasing the diverse soils of Ampeleia. Elegant and fragrant, this wine comes from young plants growing in clay-rich soils.
2015
The first vintage of “Bianco di Ampeleia,” a blend of Trebbiano Toscano, Malvasia, and Ansonica, created to express our project in a new, intriguing way. This wine, born from a co-planted vineyard, tells the story of the harmony that only diversity can create.
2016
The first vintage of “Rosato di Ampeleia,” made from whole Alicante Nero clusters left to infuse in Carignano must. It’s a testament to our ambition, our desire to experiment, and our refusal to stand still.
2019
First vintage of “Rosato di Ampeleia,” made from whole Alicante Nero clusters infused in Carignano must. A testament to our ambition, our desire to experiment, and never stand still.
2020
We introduce our flour and extra virgin olive oil—another way of farming, following the same philosophy that guides us every day.
2023
We open our new tasting room and wine shop to welcome more people to these high hills, offering unforgettable experiences between the vines and the cellar.
2024
Next to the tasting room came the kitchen: our farm restaurant opened its doors to convivial tables where wine meets food. We select the finest local ingredients and bring them to the table in genuine, creative dishes, for both lunch and dinner.
And beyond…
There will always be choices to make and hard work to do: land and vines to care for, harvests to bring in. There will always be surprises and confirmations, encounters and exchanges, shared projects, laughter and sweat. Always humble and ambitious, always authentic. Always Gentle Souls.
