Ambra Winery

Italian Wine, Tuscany

About Ambra Winery

The Carmignano DOCG region, located northwest of Florence, was the first Italian region to officially allow Cabernet Sauvignon in a blend; the varietal has been grown in the region at least since the early 18th century. Today’s regulations allow up to 50% of “complementary grapes”, with a required minimum of 10% Cabernet Sauvignon and/or Franc, to be blended with main component Sangiovese. A cooler area for Sangiovese production, wines from Carmignano tend to be aromatic and fragrant, yet leaner than the wines from more the southerly Chianti Classico regions. Winemaker/owner Giuseppe “Beppe” Rigoli, president of the Department of Agriculture at the Department of Pisa, is the only producer in Carmignano who bottles single-vineyard wines from his family's 18 hectare estate. There are five separate bottlings: the two Riservas; “Elzana”, which is almost entirely Sangiovese (91 points from the Wine Advocate), and “Vigne Alte”, a 75% Sangiovese wine from hillside vineyards; as well as the Carmignano “Santa Cristina” and "Montefortini", from two vineyards planted on more level ground. Ambra's Barco Reale di Carmignano is the typical easy-drinking wine of the region – a fresh, fruity and youthful blend of Sangiovese, Canaiolo, Cabernet and Merlot vinified in cement tanks and tonneaux.

The estate takes part in the “Rural development plans of the Tuscany Region – measure no. 6 (EU regulation 1257/99), that subsidizes and promotes sustainable rural development. Integrated insect and disease control has been implemented since 1995. Insect pests are controlled through pheromone traps. sulfur- and copper-based products are predominant. Only organic fertilizers are utilized. Depending on the type of soil and on the vigor of the vines, in parts of the vineyards leguminous plants and grasses are sown, after the harvest, between the rows of vines. The crops are left among the rows during the winter to be mowed during springtime and then tilled into the soil to incorporate the plant substance (knowns as "green manure") into the ground. In the rest of the vineyards the soil is tilled. No herbicides are used. Very limited amounts of SO2 is added to the wines.