Amelia is an ancient town in Umbria, in the south-west of the region, on hills that slope down towards the Tiber valley. The appellation was created in 1989 as Colli Amerini and since 2011 has simply been called Amelia. Vineyards lie between 90 and 450 metres above sea level; today production is small, about 17 hectares for 255 hectolitres.
Whites
The Bianco requires at least 50% Tuscan Trebbiano, with other local white grapes. Then there are two varietals, each with at least 85% of the named grape: Grechetto, Umbria's typical white, and Malvasia.
Reds and rosés
The Rosso and the Rosato require at least 50% Sangiovese. The red varietals, with at least 85% of the grape, are Sangiovese, Merlot and Ciliegiolo, a central Italian grape with crunchy red fruit. There is also a Novello. The Rosso and the red varietals may be Riserva: at least two years of ageing, 6 months in cask and 6 in bottle, with release from 1 November of the second year after the harvest. Minimum alcohol is 11%.
Vin Santo
As in Tuscany, Vin Santo is made here too: the white from at least 50% Trebbiano, the rosé Occhio di Pernice from at least 50% Sangiovese. Both spend at least two years in cask and are not released before 1 November of the third year after the harvest.
The whites are fresh, with aromas of flowers and white fruit; the Sangiovese and Ciliegiolo reds have cherry, violet and lively acidity; the Vin Santo smells of dried fruit, honey and apricot.
At the table
The whites go with starters, vegetables, freshwater fish and white meats; the reds with pasta with ragù, grilled meat and Umbrian cured meats; the Vin Santo with dry biscuits and aged cheeses. Further north, in central Umbria, lie the Montefalco DOC and the Assisi DOC.
