L'angelo di San Lorenzo

The discovery of old vines of malvasia, trebbiano, clarette and vermentino.

Varietals that have always been used in Tuscany to assemble great contemplation wines, tempted the winery to revivify those old contorted stumps by pampering them with tender loving care.

• La Balena
• Hebo

Tasting

Aroma, flavor and perfume

The color is amber, with an intense and variegated array of scents, including hints of apricot and dried figs.

To the palate it is rich and dense, with nuances of honey and mediterranean herbs.

Production method

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

Each year, the best bunches produced by these plants are ripened in the late summer sun, then harvested by hand and dried in the cellars. Towards the end of the year, they are pressed in traditional presses. Fermentation is natural and the wine is aged in partially filled barrels. After aging, which can last as long as 8 years, the base wines from different vintages are assembled into a blend.

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.