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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

2016 Wines Collection

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.

discover the wines

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.



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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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Hebo

igt toscana red

Cabernet sauvignon, Merlot, Sangiovese

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Hebo

Igt toscana red

The name of the wine recalls the historic roots of Suvereto. In fact Hebo 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.



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Colle al fico

syrah
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Colle al fico

syrah

“Colle al fico” prende il nome dal toponimo della vigna da cui provengono le uve di Syrah, una delle varietà d’uva, a bacca rossa, più diffusa nella valle del Rodano e che ha trovato in Toscana, ed in particolare in Val di Cornia, le caratteristiche geologiche e microclimatiche ideali affinché questo vitigno possa esprimere tutta la sua forza e il suo profondo legame simbiotico con il territorio.

In questo angolo di costa tirrenica, il Syrah vinificato in purezza, dà vita a vini dal carattere floreale e di piacevole potenza e riconosciuta durevolezza. Il terreno argillo- calcareo della vigna Colle al fico, lascia che le uve possano esprimere l’anima più indistintamente mediterranea della cantina Petra e le brezze marine che salgono dal mar Tirreno equilibrano il naturale processo di maturazione delle uve.

La vendemmia è manuale e il trasporto in casse per evitare l’ammostamento e conseguenti fenomeni fermentativi indesiderati. Dopo la selezione in vigna l’uva, giunta in cantina, è stata sottoposta ad una seconda accurata cernita manuale. La fermentazione alcolica è preceduta da una macerazione a freddo per facilitare l’estrazione dei profumi più fruttati tipici delle uve a bacca rossa. La vinificazione si svolge in tini tronco-conici di rovere, con macerazione sulle bucce per circa 25 giorni. La temperatura di fermentazione si attesta sui 27-29°C; una fermentazione malolattica successiva è svolta in legno.

sensory notes

Colore rosso rubino tendente intenso. Un vino che si esprime in note voluttuose, dotato di discreta veemenza olfattiva con note speziate e di sottobosco con una sfumatura di vaniglia che ne sottolinea la giusta acidità e alcolicità. Al bicchiere secco, ampio e di grande struttura e mineralità che ne esalta la freschezza.



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La Balena

Viognier
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La Balena

Viognier

“La Balena”, un nome antico che proviene della tradizione orale e che indica il toponimo della vigna che lo produce. Il Viognier: un vitigno che in origine era coltivato esclusivamente nel nord della Valle del Rodano (da Vienna a Valencia) prima di diventare una delle varietà più popolari in California. Oggi, questa varietà bianca si distingue per la sua rarità, il suo aroma intenso e per la complessità del suo sapore.

I suoi profumi imponenti rivelano alla bocca sapori densi e di lunghezza ammirevole che riescono a riportare al palato una straordinaria sensazione di morbidezza. Questo vitigno produce vini bianchi corposi e profumati con aromi di frutti gialli (mango, pera, pesca, albicocca, mela cotogna), fiori freschi (viola, iris, acacia), muschio e spezie, ma anche la frutta secca ( mandorle tostate e nocciole).

Le uve vengono selezionate e raccolte a mano, a piena maturazione (prima decade di settembre) e trasportate in cantina in piccole casse da 15 kg dove avviene una seconda e accurata cernita manuale su appositi nastri. La vinificazione avviene in acciaio, dopo alcune ore di macerazione prefermentativa a freddo, si avvia il mosto ad una lunga fermentazione attorno ai 15°.

sensory notes

Luminosa veste color paglierino con decise nuance oro. Incipit aromatico floreale di glicine, tiglio, acacia, ginestra, quindi cedro, melissa, timo serpillo e macchia mediterranea. La dote fruttata si arricchisce con sentori di pesche e melone invernale. Assaggio voluminoso, sapido, piacevolmente agrumato, fresco e di buon corpo. Lunga persistenza alle erbe aromatiche.



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L'angelo di San Lorenzo

sweet wine
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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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Belvento brings to mind a fresh feeling of wellbeing,
a fleeting glance towards the horizon, the positive flow
of taste and thoughts, either alone or in company.
It is a reminder of the light sea breezes that caress
the leaves in the vineyards.

Belvento Wines

Cabernet Sauvignon

IGT Toscana Red + technical details
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Cabernet Sauvignon

IGT Toscana Red

Tuscany is homeland of Cabernet Sauvignon and the Northern Maremma in Tuscany is one of the best areas for its cultivation. This strip of land, sandwiched between the sea and the hills, produces the "Belvento: I Vini del Mare” selection. Conceived to give true expression to the wealth of variety of a habitat that is strongly influenced by the sea, it is testimony to a winemaking tradition with ancient roots, and is at the same time an authentic expression of a generous nature that has been able to express the distinctive features of its vocation through this agricultural excellence.

The Cabernet Sauvignon grapes of Belvento: I Vini del Mare are harvested between late September and early October, when the Mediterranean climate typical of this area has perfectly balanced the levels of tannins and the accumulation of sugars. After a first, careful selection in the vineyard, the grapes arrive at the winery in small 15kg crates and then undergo a second sorting by hand. The wine is vinified in stainless steel tanks at a controlled temperature of 27°C.

Malolactic fermentation and subsequent maturation, lasting not less than 12 months, takes place partly in small oak barrels (225 lt) and partly in large oak barrels (30/50 hl), both of which are strictly "never new" (used twice or three times previously).

sensory notes

Deep red color with ruby highlights. Expansive bouquet, with an intense aroma of ripe fruit and hints of wood. Spicy, harmonious and velvety on the palate, with well balanced tannins. Majestic, full and ample in the mouth, vigorous with an aftertaste of liquorice and a remarkable structure.

Sangiovese

IGT Toscana Red + technical details
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Sangiovese

IGT Toscana Red

The Sangiovese vine is ancient in origin. As such it has been well known since 1500, but its origin is probably much more remote and dates back to the early settlements of the Etruscans and Romans who cultivated vines here, taking fertile land from the swamps, passing on the culture of wine until modern times. Sangiovese is a vigorous vine that is ideally situated in this hilly Tuscan land, as it features an abundant structure and, more importantly, is especially dry during the ripening of the grape.

The Sangiovese grapes of Belvento: I Vini del Mare are usually harvested in late September. After being selected in the vineyard, the grapes arrive at the winery in small 15kg crates and then undergo careful sorting by hand. The wine is vinified in stainless steel tanks at a controlled temperature of 27°C. This is followed by malolactic fermentation and subsequent agieng of at least 12 months in oak casks, holding 30 HL and 50 HL.

sensory notes

Bright, transparent ruby colour. On the nose, the plum and cherry aromas reveal sensations of Mediterranean hints; thyme, balsamic notes of eucalyptus, a hint of humus and a strong note of black pepper. The taste is elegant, fresh, delicately sapid, intensely fruity, with a balsamic finish. Gentle tannins, well integrated into the taste design.



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Sireno

IGT Toscana Red + technical details
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Sireno

IGT Toscana Red

The Sireno is a blend of Syrah, Cabernet Sauvignon and Sangiovese that embodies the main varieties cultivated by the Petra Winery with a natural method aimed at preserving the biodiversity of viticultural heritage. This fusion results in a wine-making story which tells of a Maremma that is sincere, authentic and fully expresses the nature of these lands. We wait for the grapes to become perfectly ripe, so as to harvest them at the peak of their expressive potential. After being selected by hand in the vineyard, the grapes arrive at the winery in small 15kg crates and then undergo a second careful sorting by hand.

The wine is vinified in stainless steel tanks at a controlled temperature of 27°C. Malolactic fermentation and subsequent maturation, lasting not less than 12 months, takes place partly in small oak barrels (225 lt) and partly in large oak barrels (30/50 hl), both of which are strictly "never new" (used twice or three times previously) to retain all the aromatic properties obtained in the vineyard through techniques that respect nature and its vital rhythms.

sensory notes

Dense and lively ruby colour, almost impenetrable, anticipating intense aromas of flowers and ripe red berries. A sunny aromatic framework reveals aromas of blackberries, blueberries, strawberries, black cherries, Mediterranean aromas, rosemary, thyme and green pepper. Soft and substantial in the mouth, fruity, fresh, with consistent balsamic aftertastes, crossed with a dense tannin, well integrated into the taste design.



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Velarosa

IGT Toscana Rosato + technical details
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Velarosa

IGT Toscana Rosato

Grenache: the fourth most cultivated grape variety in the world. A vine that, in the sunny and windy lands of Maremma, reaches ideal maturity for the production of full-bodied, sapid rosé wines, with a great aromatic complexity

The grapes are harvested in early September. After a careful selection in the vineyard conducted strictly by hand, the grapes arrive at the winery in small 15kg crates and then undergo a second sorting by hand, performed on special conveyor belts. The grapes undergo a brief maceration on the skins and a soft pressing. The must is then poured into a stainless steel tank where fermentation takes place at a controlled temperature of 16°C.

sensory notes

The color is soft pink, onion skin. On the nose it reveals an elegant bouquet of acacia flowers and wisteria, with hints of raspberry, pomegranate and orange. Balsamic hints and bursts of Mediterranean aromas can also be detected. The taste is fresh, sapid, pleasantly fruity, balsamic and fragrant, with a nicely saline finish.



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Vermentino

IGT Toscana White + technical details
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Vermentino

IGT Toscana White

A Vermentino vinified in purity, to enhance the soft and fruity character typical of this vine which, here in the Tuscan Maremma, is able to express distinctive and unique characteristics, typical of a land strengthened by long summers and softened by the sea breezes from the Tyrrhenian Sea.

We harvest the grapes only when aromatic maturation is at its peak, and typically this fundamental condition occurs in the second week of September. The grapes are selected and harvested by hand, and harvest is carried out as quickly as possible to preserve the fragrance before vinification. The grapes reach the winery and here they are again subjected to a careful manual sorting performed on special conveyor belts. The wine is vinified in stainless steel tanks and, after a soft pressing, fermentation begins, at a controlled temperature of 16°C.

sensory notes

Bright straw colour. The bouquet reveals intense aromas of lavender, lilac, lemon balm and thyme. These are followed by perceptions of Amalfi lemons, grapefruit, white peach and gooseberries. On the mouth, it is fresh, sapid with a snappy structure and an intensely fruity aftertaste, with a balsamic and grassy finish, perfectly in line with the scents already experienced on the nose.



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Viognier

IGT Toscana White + technical details
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Viognier

IGT Toscana White

In this part of Tuscany, Viognier comes into its own, thanks to the minerality of the land which features compact, uniform limestone banks. The wind and the heat of the ground allow ideal ripening of the grapes, which are small, solid and crispy. The long Maremma summer, characterized by constant heat and persistent winds blowing from the sea, brings the grapes to their full maturity.

This particular weather pattern allows the harvest to take place in early September, when it is dry, perfectly healthy and mature. The grape harvest is done by hand, and grapes are transported in small 15kg crates. When they reach the winery, the grapes are subjected to a thorough manual sorting performed on special conveyor belts. After a soft pressing, fermentation begins in stainless steel tanks at a controlled temperature of 16°C.

sensory notes

The colour is a decisive straw-yellow, and shiny. On the nose it reveals a context that focuses on the vibrancy of vegetable- balsamic and floral notes. Fragrances of lavender, elderflowers, lemon balm and sage anticipate more "meaty" perceptions of cedar, white melon, papaya and mulberry. The taste is soft and sensual in approach: sapidity is calibrated, with freshness very much in evidence, and an elegant body. Marine aftertaste, with a balsamic, sapid finish.



technical details

Petra Olive Oil

Olive oil extra virgin.

Petra olive oils

L'Uliveta di Mariela

olive oil extra virgin + technical details
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L'Uliveta di Mariela

Olive oil extra virgin

L’Uliveta di Mariella olive groves are located on the gently-rolling hills of Riotorto, near Piombino in Tuscany, 90 metres above sea level. The 30% gradient slope and the presence of surface rocks combine perfectly to create a pristine natural environment, and contribute to the development of an extremely natural cultivation system.
The terrain is rocky and calcareous with a clay topsoil.
The olive grove is home to around 500 olive trees, including magnificent century-old trees of the Leccino olive variety and some Frantoio and Moraiolo varieties aged 20 to 80 years.
This particular feature, combined with the type of soil, exposure to sun and altitude, contributes to the production of superior quality extra-virgin olive oil.

The oil has a very fine sensory profile, featuring a strong yet very smooth character - a distinctive attribute that reflects the character of the owner, Mariella. The olive grove is in fact a gift from her husband, Vittorio Moretti, and this oil is a tribute to Mariella’s personality and her passion for products that bear a natural closeness to land farming.
L’Uliveta di Mariella is the ‘fruit of passion’ for the olive tree and the importance given to the most direct and genuine expression of oil, which involves great attention to detail, albeit concentrated in a small plot of land.
Our yearly production is just over a thousand bottles.

2013 HARVEST

sensory characteristics

olfactory sensation: middle fruity

flavour: hints of fresh grass, oregano, almonds

taste: sweet with a slightly spicy, clear after-taste

colour: green with golden hues


chemical characteristics

acidity (free fatty acids): 0.20

number of peroxides: 9.2

oleic acid: 78.57%

linoleic acid: 5.02%

total polyphenols: 162 mg/kg



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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.



technical details

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.

The 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