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Petra, magic in a magical land

The memories of the Greeks and the Etruscans live on in the heart of Maremma in Tuscany, a land of early produce and precious metals

Collezione Vini 2014

Tre differenti unità di suolo per 8 grandi vini che sono fedele espressione del territorio toscano

Petra: istantanee

Alberto Bregani racconta l’anima di Petra in 24 scatti d’autore

Petra wines

A unique wine cellar in a unique place, Petra receives the mysterious secret from the skies and the earth and sends it back from whence it came through the production of a wine that has the soul of Tuscan Maremma and a spirit that speaks of the secrets of an ancient language.

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Petra

igt toscana red

Cabernet sauvignon e Merlot

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Petra

Igt toscana red

Production of this wine begins with two classic international varietals, Merlot and Cabernet sauvignon. Two grapes that have proven to be perfectly suited to the soils of Petra. For each one the company has identified the most suitable terroir for ensuring that the wine is recognisable. Here, the qualities of the two varietals have been able to fully express themselves: the elegance and suppleness of Merlot, which is sensitive to drought and therefore prefers hilly, fresher lands, and the character of Cabernet sauvignon, which prefers soils rich in gravel, largely infertile and with good water capacity.

The production method is also firmly aimed at protecting the wine’s local connotation. The grapes are gathered when fully mature (late August – mid September) and transported in boxes no heavier than 17 kg. Fermentation takes place naturally with local yeasts and vinificiaton takes place in 10,000-litre truncated cone-shaped oak vats. Ageing takes place in mid- and light-toasted French oak barriques (Allier, Nevers and Tronçais), in which the entire malolactic fermentation process takes place. Only a few of these barriques are new, while the others are on their second and third fill. The ageing process involves 18 months in wood and another 18 months in the bottle.

tasting

The burgundy red colour, with intense and luminous nuances, is concentration but also purity and gravity. The bouquet is deep, complex and long. In the mouth it is serious, sinuous and particularly well-balanced. Rounded on the palate, it is enchanted by notes of dark berry jam and nuances of Morello cherry, which are joined by hints of rosemary and myrtle and the spicy scent of coffee.

label

The Petra Igt Toscana wine label depicts three circles, one on top of the next, that represent the triad of earth-man- sky. Formed by the words themselves, the circles intersect with each other and represent the relationship that binds man, trees, and therefore vines, to the sky and the land.



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Alto

igt toscana red

Sangiovese 100%

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Alto

Igt toscana red

Alto represents one of the most marked expressions of the power of a land, the Val di Cornia, whose geological and microclimatic features are clearly expressed through the Sangiovese varietal, which has made Tuscany its adopted home.
In this corner of the Tyrrhenian Coast, Sangiovese has particular complexity and tannic vigour, combining evident mineral traces with a level of acidity that is less marked than is normally the case in wines produced in inland areas. In this respect Alto is the young interpreter of an experimental study that intends to promote the distinctive expressive power of clayey soils and perfect grape maturity.

The Sangiovese grapes are gathered by hand towards the end of September, taking particular care to preserve the integrity of the fruits. After a painstaking selection process on the sorting tables, vinification takes place in 10,000-litre truncated cone shaped oak vats.

Alcoholic fermentation is preceded by a cold pre- fermentation maceration phase designed to exalt the typical aroma of the varietal. The long maceration process, aimed at strengthening the ageing capacity, is followed by at least 18 months of ageing, ideally in 600-litre demi-muid containers. The assemblage and a light filtration process are followed by bottling, the wine resting in the bottles for at least 8 months before being marketed.

tasting

The particular concentration of colour is expressed in a brilliant, powerful ruby red. The bouquet combines earthy and forest floor hints with precise jam, cocoa and ripe cherry notes. In the mouth the substantial mineral traces are apparent, as is the notable tannic texture, well balanced by the sweetness of the alcohol. An enveloping wine with good structure whose aromatic complexity will undoubtedly expand with additional ageing in the bottle.



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Potenti

igt toscana red

Cabernet sauvignon 100%

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Potenti

Igt toscana red

In the vineyard from which Potenti originates, the balance between the clayey and gravelly fractions of the soil, together with the good slope of the land, naturally makes the best possible use of the natural water resources. And that’s not all: the sea breezes that continuously blow over this hill close to the coast balance the natural ripening process of the grapes, fostering, even at this very early stage, a unique relationship of stability between the acidic components and the ugary substances in the grapes.

The combination of these components gives the wine striking, fresh balance, notable ageing capacity and, finally, remarkable elegance and sensory originality. Harvested in October, the Cabernet sauvignon grapes are left to macerate, and then to ferment, in 10,000-litre truncated cone-shaped vats. This is followed by the ripening process in 225-litre barriques for 18 months and bottle ageing for 15 months.

tasting

Intense purple red colour. The nose is austere and elegant, with a wide range of aromas, redcurrant and dark fruit notes and elegant balsamic nuances. Clean and pleasantly fresh tannins in the mouth with an enjoyable presence of red fruits and balanced spiciness in the finish. Full bodied and lingering, it is vigorous and elegant. The evolution of the ageing process is steady and exponential, the years in the cellar guaranteeing its quality growth.



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Quercegobbe

igt toscana red

Merlot 100%

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Quercegobbe

Igt toscana red

Named after the vineyard that produces it, Quercegobbe, located at the edges of the Maquis shrubland facing the sea. The ideal position for Merlot, which favours hilly land and windy climates. Its rows, planted in 1997, are in the vineyards closest to the production cellar. The ideal distance, and not only physically, because Merlot is Francesca Moretti’s favourite wine, the field of activity in which she chose to put her intuition, knowledge and plans – and those of her cellar team – to the test.

In Tuscany, as in the Val di Cornia, the new always has age-old roots. The future of Quercegobbe is already written in the typology of the soils, completely identical to the clays of French Pomerol, the kingdom of Merlot.

Soils rich in manganese and etals, transported here by the erosion and accumulation of the nearby metalliferous hills. The result is an elegant and, at the same time, vigorous wine which is afforded meticulous care and attention in the vineyard and the cellar. Harvested in the coolest hours, the wine is fermented in truncated cone-shaped wooden vats at controlled temperatures. At the end of fermentation, it is allowed to age for 15 months, partially in new 600-litre demi-muits and partially in second use barriques. During this period the entire malolactic fermentation process takes place. The ageing process then continues for another 10 months in the bottle.

tasting

Intense ruby red colour with lovely colourful tinges. Fragrances rich in red fruit with subtle spicy notes and balsamic aromas of myrtle and eucalyptus. Highly elegant in flavour thanks to its fresh tanginess and well-established mineral content, it has great depth on the palate with fine, silky tannins. Body and acidity are obvious, and most importantly, balanced. Long, vigorous and harmonious length in the finish.



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Ebo

igt toscana red

Cabernet sauvignon, Merlot, Sangiovese

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Ebo

Igt toscana red

The name of the wine recalls the historic roots of Suvereto. In fact Ebo was the name of an ancient Etruscan settlement. The wine is produced starting with the Sangiovese varietal, one of the oldest and most revered Italian grapes, cultivated in Tuscany since the Etruscan period. Petra cultivates this varietal with great care in order to interpret the typical quality of the soils and the richness of the Val di Cornia territory in the best way possible.

The production method is also firmly aimed at protecting the wine’s local connotation. The grapes are gathered when fully mature (late August – mid September) and transported in boxes of a capacity of no greater than 17 kg. Fermentation takes place with local yeasts and vinificiaton takes place in steel vats at controlled temperatures. Ageing occurs in Slavonian oak casks, while a small part evolves for 10-12 months in oak barriques (of second and third fill) from the Massif Central in France. The ageing in wood is followed by ten months of bottle ageing.

tasting

Ruby red colour, limpid and of medium intensity. Close-focused fragrance with a broad range of red fruit, cherry and blueberry hints. Full, fresh and pleasant flavour with good length in the finish. Excellent harmony between acidity and tannins. Tangy finish with the reappearance of blackberry and dried fruit notes.

label

The Ebo wine label depicts a sky dotted with eight spheres representing the phases of the moon and seven concentric circles representing the days of the week. A symbol that embodies the relationship between Nature and Time and the respect Petra has for both at every processing stage.



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Zingari

igt toscana red

Merlot, Syrah, Petit verdot, Sangiovese.

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Zingari

Igt toscana red

A fresh and pleasant wine, it is the product of an experimental approach towards the vineyard and vinification. The vineyards that produce the grapes used to make Zingari are located at the foot of hills, partially in the municipality of Suvereto and partially in the municipality of Riotorto. The soil is mainly clayey and sandy and the choice of varietal results in a pleasant wine with delicate fragrances.

The grapes are hand-picked in the second half of August and, to enhance their fruity character, they undergo a short period of maceration of 7-10 days. Fermentation and ageing take place in stainless steel vats, in which malolactic fermentation also takes place. This is followed by a short bottle ageing phase.

tasting

Ruby red colour.
A fragrance that opens immediately with floral and fruity notes. A fragrant, clear cherry flavour, hints of Morello cherry and dog rose. A pleasant finish with just the right length.

label

The Zingari label stems from a pictorial interpretation of the theme of the spiral whose geometric structure, frequent in the vegetable kingdom, is reminiscent of the evolution of a power. It represents the repetitive rhythms of life, the cyclical character of evolution, a symbol of the fruitfulness and fertility of the land.



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Mareto

igt toscana red

Merlot 40%, Syrah 40%, Malbec 20%

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Mareto

Igt toscana red

Mareto is the meeting between the land and the sea. Ancient Tuscany, which excelled in the processing of iron, learned, thanks to the Mediterranean Sea, about the Greek wine culture. Amphorae from Chios, land of excellent wines, were found when excavating the metalliferous hills that encircle Suvereto. Many other products were born from this exchange of goods, men and ideas. One of these is Mareto wine, the union of the sea (Mare) and Suvereto, a combination of knowledge and magic, of experimentation and intuition.
Production zone: Merlot, Syrah and Malbec are cultivated in the vineyards, the result of an experimental project.

Merlot and Syrah grapes are picked mechanically in the first half of August in order to limit their sugar quantities and maintain their fragrances and aromas. The Malbec are picked later, in the first week of September. After crushing, the product is transferred to steel vats in which the fermentation process is fast – 8 to 10 days at controlled temperatures – through pump-over and rack and return. After 5 days of maceration, the product is devatted. Placed in steel containers, malolactic fermentation is completed by the following spring and followed by the ageing phase, 3⁄4 of which takes place in steel and 1⁄4 of which in 5000-litre capacity 30 year-old Slavonian oak casks. Assembled a year after the harvest, after around 3 months the wine is slightly clarified and undergoes sterile filtration before being bottled, where it remains for another 2 months.

tasting

A ruby red colour with purplish tinges, the wine has floral and fruity aromas of cherry and sour black cherry. In the mouth it is fresh and approachable, pleasant with good body and a tangy and enchanting finish.



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L'angelo di San Lorenzo

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L'angelo di San Lorenzo

Sweet wine

The history of Angelo di San Lorenzo wine dates back to the rediscovery of old vineyards and seductive bunches of Malvasia, Trebbiano, Claretteand Vermentino, the grapes of the great Tuscan meditation wines. Petra decided to continue this tradition, recovering the twisted old canes and giving them all the care they needed to be able to express their vocation to the full. The results of this effort were quite striking and revealed the unique character of the Mediterranean area, embodiedinrich, generous and extremely well-balanced white wines.

Angelo di San Lorenzo is the product of a single secret: that of allowing nature to follow its times and rhythms.
Towards the end of the year crushing takes places according to the slow but continuous rhythm of the traditional mechanical presses,

and this process produces a very sweet grape juice. Here begins the crucial phase in which the juice is transformed into wine, something that happens in old wooden containers. After natural decantation, fermentation begins in a completely natural way without the use of any yeast. The casks are filled up to just 3⁄4 of capacity and closed with corks completely covered with hot sealing wax in order to perfectly close the container, which is now in the perfect condition for the slow release of the carbon dioxide deriving from the fermentation and responsible, together with the wood, for the perfect evolution of the typical aromas of this wine. Seven or eight years of ageing develop all the colour, aroma and complex bouquet of a wine that embodies the sun, the fragrances and the history of a magic corner of Tuscany.

tasting

An amber colour, warm and appealing. Intense and warm fragrance with elegant floral and fruity notes of apricots and dried figs. In the mouth it is rich, harmoniously dense, with very elegant tannins supported by balsamic Maquis shrubland notes, hints of chestnut honey, and aromas of spices and dried fruit.



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Petra

Extra virgin olive oil

Leccino, Frantoio, Moraiolo, Pendolino.

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Petra

Extra virgin olive oil

In the Val di Cornia olive growing has ancient roots and revolves around the classic Tuscan cultivars, particularly the varietal triad of Frantoio, Leccino and Moraiolo. The oil extracted by the Petra estate includes another equally prized indigenous cultivar, Pendolino, which together with the other three makes it possible to extract unique extra virgin olive oils, whose sensory qualities are the product of an expert blend (40% Leccino, 25% Moraiolo, 20% Frantoio and 15% Pendolino), in order to produce an oil that is smooth and rounded yet bitter and pleasantly hot at the same time: the balancing of opposites.

The oil produced is extracted from 2000 olive trees in San Lorenzo, in the municipality of Suvereto, at an altitude of 120 metres, over a clayey 10-hectare area of land. The olives from which the oil is extracted all belong to the indigenous varieties of the region, the Leccino, Frantoio, Moraiolo and Pendolino cultivars. All production phases are controlled directly in order to safeguard the natural qualities of the fruit. The olives arepicked strictly by hand as soon as they start to darken, and pressing takes place in the adjacent oil mills with cold extraction in three continuous phases. As well as combining nutritional and organoleptic quality, this oil is a pure expression of nature.

tasting

Yellow with green tinges, it is clear in appearance. The nose has fruity, vegetal aromas, with clear grassy connotations. On the palate it is velvety and smooth, it has good fluidity and a vegetable flavour with clear artichoke notes. Grassy notes as well a light and well-balanced hint of piquancy in the finish.

pairings

This versatile oil can be used raw and when cooking. It is at its best when used in vegetable and legume soups and with barbecued meat and roast game.



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the Landscape

Suvereto, Val di Cornia, Toscana

paesaggio

Close to the ancient village of Suvereto, on the ferrous hills of the Val di Cornia where you can see as far as the Tyrrhenian Sea, the magic of Petra is continuously caressed by winds that revive vine-growing and oenological memories dating back to the Greeks and the Etruscans. Something so modern and functional is, at the same time, a deep-rooted tradition that loses itself among the lines of a story.

It is the underlying strata – of the earth, of men, of their uninterrupted tale – that Petra reveals. With its verticality it penetrates the secret that lies beneath, going beyond it, crossing it, understanding it, and making it its own. The modern company, shiny and functional, becomes the land, leaving itself in its hands and in letting itself go elevates and revitalises it, a Paradise Lost revived, an allusion and a reference to something deeper than the land itself.

Petra vitigni

the calling of the land: a heeded voice that becomes a project

Petra is a heeded voice that became a vision, a project, a promise. Realisation, with a philosophy established by Vittorio and followed by his daughter Francesca. She observed, analysed and studied these lands together with Professor Attilio Scienza, an authority on zoning, known across the world for his studieson the suitability of viticultural lands. The wine had to be in harmony with those ancient and mysterious voices (and presences); with those powers of the unforgiving land. Mysterious. And it had to be harmonious with the passion of Vittorio and Francesca and, uniting the land and the sky, be an expressive wine that stirred the emotions and left its magical traces in our memories.
Attilio Scienza measures the land and studies it. A land that was a crossroads where men, goods and wares, techniques, tastes and fashions converged, bearing the fine wines of the Chios amphorae and the iron of the metal-bearing hills that the Etruscans extracted. A valley, that of the Val di Cornia, which would develop a monopoly on wine and iron. The precise zoning study by Attilio Scienza identified three main soil types. One, the top layer of soil, has tectonic origins: stony, sometimes calcareous, with a layer of earth that is not very steep, barren, dry, not very clayey; another is the result of alluvial, erosive and accumulation phenomena, rich in manganese and metals; and the third, the deepest part, with soils rich in lime, which unlocks all the elegance and aroma of the wine.

Petra winery

from grapes to wine according to nature

The sea brings the Libeccio wind to Petra, silently distributing its salt to the hills. It oxidises the iron and reddens the soil, crushes the fallen branches that return to the ground, which is tinged with black. The cork oaks that give their name to Suvereto are born and live while the sky illuminates the men as they work and warms a land rich in fruit, flowers and wheat, enriching the grapes from which men produce wine.

he mechanical impact on the grapes and the must can only be minimal. The production cycle is modern and functional but never strays from tradition, and the gravity-based production process is an integral part. The land suggests, speaks, offers advice on how to produce the most expressive wine and the vines are the most suitable for Petra’s microclimate. Wines that rest and mature, firstly in barriques and then in bottles, for a long time. Protected by the sky, soothed by the sun, reawakened by the wind, cradled by the silence of the hill, from which the sweet, barely audible songs of birds in flight rise up.

The “suvere”, the majestic oaks that produce cork, look on, together with the olive groves, in this Maquis shrubland scenario. Innumerable landscapes, a myriad of soils, a series of different microclimates in an ever-changing setting that produces differences. And it is the difference of this hardy soil that produces the authentic wines of Petra, a natural evolution that undergoes no manipulation. From the vines to the bottle, the principle of gravity is behind the slow movement that starts high up in Petra and gradually works downwards, as represented by the three circles on the label: sky-man-earth.

The precision of a technology that is primarily sensibility, tradition is immediately a modern criterion. A creative process. The bunch ends up in the basket, the grapes – up above, at the back of the cellar – begin their transformation. Separated from the stalk, the grapes slowly fall into the maceration and fermentation vats, in an atmosphere where natural light always dominates. Next are the ageing tunnels and then, lower down, in the heart of the hill, the collection and storage of the end product, the quintessence, the sprit in tangible form. Wine.

Mario Botta and Petra: architecture and poetry

“When Vittorio Moretti asked me to design his cellar it was my understanding that, aside from the functional aspects, what he really wanted was an image that could communicate the passion and commitment required to sustain this new adventure of his. Cultivating a vineyard demands a broad perspective that extends into the future for many decades, it necessitates checks on the landscape where the relevant piece of land will not tolerate uncertainty or approximations.

The geometric design of the vineyard contrasts with the wavy orographic nature of the soil, superimposing a streamlined design that highlights the measure, the beauty and the depth of the landscape. It was with the intention of reorganising the land at the foot of the country hills of Suvereto in mind that I undertook the project for this new cellar. I imagined the new design with just one side facing downhill, above ground, placed on an extended plateau where the entrance activities are carried out among the vines that surround it.

The alignment of the facade marks the change in direction of the vineyards; perpendicular to the construction on the slopes of the hill behind and arranged in rows at 45° in the flatlands downhill. A cylindrical volume covered in Prun stone rises up at the centre of the long frontage, the top part of which is sectioned with a sloping plane that runs parallel to the hill. The cylinder houses the reception activities and, at its centre, the beautiful embossed steel fermentation tanks. Its top floors host activities related to production and controls and also takes delivery of the grapes.

On the ground floor, in the depths beyond the central area and the space reserved for the oak barrels, Vittorio Moretti wanted a long tunnel that penetrates the hill before stopping opposite a rocky wall which, erected right in the middle of the hill, becomes a meeting point or perhaps a place for reflection, far away from the technical hub of the production process which occupies the earlier rooms. The tunnel is a mysterious path that leads to the centre of the mountain, an umbilical cord that connects us with Mother Earth.

Mario Botta