La Balena

Viognier 100%

The wine’s name is taken from an ancient oral tradition that so dubbed the vineyard from which it comes.

The slightly calcareous, clayey and sandy soils are planted with viognier.

• Colle al fico
• L’angelo di San Lorenzo

Tasting

Aroma, flavor and perfume

The color is a brilliant golden straw yellow, with an aroma that is initially floral, with notes of wisteria, linden and broom, followed by a hint of citron and nuances of mediterranean shrubs.

Its fruited origins become fully manifest in a fresh and ample mouth, with a taste that is fresh, savory and easy to drink. The extended aromatic finish is perfectly balanced between ripe nuances and balsamic tinges.

Production method

The production method is strictly aimed at defending the territorial connotation.

The grapes are hand-selected and hand-picked. Fermentation occurs in stainless steel vats, with the grapes lying on fine lees for about 18 months, 6 of them in used barriques. Another 6 months of ageing in the bottle and the wine is ready.

Petra Wines

• Hebo
  The name of Hebo is taken from an ancient Etruscan settlement, and recalls the historical roots of Suvereto.
• La Balena
  The wine’s name is taken from an ancient oral tradition that so dubbed the vineyard from which it comes.
• Alto
  Its geological characteristics and microclimate are expressed distinctly by a varietal – sangiovese – that has always called Tuscany home.
• Quercegobbe
  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
• Potenti
  The vineyard where the cabernet grapevines grow enjoys a balance of clay and rocky backbone, and a favorable gradient.
• Petra
  The embodiment of the project, whose name it bears, Petra tells timeless tales with new words.
• L’angelo di San Lorenzo
  Wine produced from a variety that has always been used in Tuscany for the creation of great meditation wines.
• Zingari
  Zingari was born as an experimental vineyard to test the attitude of its varietals: Syrah, Merlot, Sangiovese and Petit Verdot.

Belvento Wines

• Sireno
  Syrah, cabernet sauvignon and sangiovese: a blend to bring out the taste of Maremma in an unusual way.
• Vermentino
  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.
• Viognier
  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
  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.
• Velarosa
  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.
• Cabernet Sauvignon
  Tuscany is the elective homeland of the Cabernet Sauvignon and the northern Tuscan Maremma is one of the areas most suited to its cultivation.
• Sangiovese
  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.
• Ciliegiolo
  According to someone the Ciliegiolo is a vine that has spread in central Italy starting from Tuscany.

Oil and other products

• Olio Petra
  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.