The sangiovese vine has very ancient origins.
As such it is known since 1500 but its genesis is probably much more remote and dates back to the first settlements of Etruscans and Romans who cultivated the vine here, tearing off fertile land to the swamps and passing on the culture of wine to the present day. The sangiovese is vigorous vine that in Tuscany finds an ideal hilly terrain because it is very dry during the ripening of the grapes.
Aroma, flavor and perfume
It has a bright, transparent ruby red color, and a bouquet of plums, black cherries, balsamic notes of eucalyptus and black pepper.
The mouthfeel is juicy and tempting, delicately sapid and with an excellent finish.
The production method is strictly aimed at defending the territorial connotation.
After bunch selection and picking, this sangiovese ferments in the cellars and matures for a minimum of 12 months in large traditional oak casks.
The name of Hebo is taken from an ancient Etruscan settlement, and recalls the historical roots of Suvereto.
The wine’s name is taken from an ancient oral tradition that so dubbed the vineyard from which it comes.
Its geological characteristics and microclimate are expressed distinctly by a varietal – sangiovese – that has always called Tuscany home.
A genuine cru, the origin of the merlot grapes with which this wine is made.
Colle al fico
Colle al fico is one of the estate’s finest crus. Its name is taken from the vineyard in which the syrah grapes it is made from are grown
The vineyard where the cabernet grapevines grow enjoys a balance of clay and rocky backbone, and a favorable gradient.
L’angelo di San Lorenzo
Wine produced from a variety that has always been used in Tuscany for the creation of great meditation wines.
The embodiment of the project, whose name it bears, Petra tells timeless tales with new words.
Zingari was born as an experimental vineyard to test the attitude of its varietals: Syrah, Merlot, Sangiovese and Petit Verdot.
Syrah, cabernet sauvignon and sangiovese: a blend to bring out the taste of Maremma in an unusual way.
A vermentino vinified in purity to enhance the typical soft and fruity nature of this vine that in the Tuscan Maremma has been able to express characters distinctive and unique.
In this part of Maremma Toscana the viognier can express himself best thanks to the minerality of the land that have compact, calcareous and uniform shoals.
Ansonica, already known in Sicily with the name of inzolia, is among the oldest native vines of Sicily and it would have arrived on the Tuscan Coast and in his archipelago by Greek merchant ships.
A vine that in the sunny and windy Maremma reaches maturity ideal for the production of wines full-bodied rosés, sapid and with a great aromatic complexity.
Tuscany is the elective homeland of the Cabernet Sauvignon and the northern Tuscan Maremma is one of the areas most suited to its cultivation.
It is known since 1500 but its genesis is probably much more remote and dates back to the first settlements of Etruscans and Romans who cultivated the vine here.
According to someone the Ciliegiolo is a vine that has spread in central Italy starting from Tuscany.
Oil and other products
L’olio prodotto è ricavato da 2000 olivi situati in località San Lorenzo, nel comune di Suvereto, a 120 metri d’altitudine, su un terreno argilloso di 10 ettari. Le olive da cui viene ricavato appartengono tutte a varietà autoctone della regione, i cultivar Leccino, Frantoio, Moraiolo e Pendolino.
L’Uliveta di 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.