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Kepos di Ampeleia, IGT Toscana 2020
Ampeleia
Fermentation
Native yeasts; maceration ~15 days; concrete vats
Variety
Alicante Nero (Grenache) 50%, Mourvèdre 30%, Carignano 20%
Farming
Biodynamic/Organic
Aging
10–11 months in concrete
Soil
Marine sands with pebbles near the coast
Age of Vines
Overview
Dark‑fruited and Mediterranean—lavender, herbs and red berries with supple tannin and lift.
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