Petra

Petra is an ambitious project headed by father and daughter team Vittorio and Fancesca Moretti. The Moretti's are also the owners of renowned Fanciacorta wineries Bellavista and Contadi Castaldi. The estate and winery are located in Suvereto within Maremma, Tuscany. The garvity flow winery was designed by celebrated Swiss architect Mario Botta. The property encompasses 300 hectares, whose vineyards and climate are influenced by the nearby Tyrrhenian Sea. It's soils are comprised of Tufo (volcanic stone), and clay in the hilltops and calcerous alluvial in the lower sites. Attilio Scienza is in charge of the viticulture. Each vineyard site is farmed with total respect for sustainability.

"Petra is one of my favorite properties for intense, flavorful wines from the Suvereto district in Maremma." Antonio Galloni Wine Advocate

Zingari

Grapes: Merlot, Sangiovese, Syrah, and Petit Verdot

A pleasant, fresh wine, ready to drink. It is the result of an experimental approach to the vineyard and vinification. The
vineyards that produce the grapes used in Zingari wines are located at the foot of the hills, partly in the village of Suvereto and partly in Riotorto. The soil is predominantly clay and sandy; for this reason a choice was made to ensure that the wine is known for its lightness and aroma. The grapes are hand-collected in the second half of August
and, to bring out their fruity nature, they undergo a short maceration of a maximum of 7-10 days. Fermentation and refinement take place in stainless steel vats and it is here that the entire malolactic fermentation process occurs as well. Vinification involves the employment of technical experiments such as the use of experimental
French-produced micro-oxygenation apparatus. Bottling takes place in a sterile atmosphere and a light refinement process also occurs in the bottle.

Reviews:

2009 Wine Advocate 90 Points.
"The 2009 Zingari is a fleshy, generous wine graced with expressive fruit. Sweet, floral notes add length and brightness to the long, caressing finish. This shows great depth without coming across heavy, quite a rarity in Bolgheri. The blend is equal parts Merlot, Sangiovese, Shiraz and Alicante. I rarely hear Petra mentioned in a discussion of the best wines and wineries from the Tuscan coast, but year after year the wines are reliably outstanding and fairly priced for the neighborhood. The house style is one of bold, exuberant wines. Frankly, I am not sure it is possible to make anything but that type of wine in this part of Maremma. Petra is part of Vittorio Moretti’s empire, which is best known for its crown jewel, Bellavista. In 2009 the estate decided not to make their top selection, the Petra Rosso. At a time when virtually all wineries bottle their flagships pretty much every year, it is refreshing to see a winery willing to skip a vintage it deems less important."

Price: Fl $128, 3cs $120, 5cs $112, 15cs $104
 
Ebo

Grapes: Sangiovese, Merlot, Cabernet Sauvignon.

The name of the wine recalls the historical roots of Suvereto: Ebo was in fact the name of an ancient Etruscan settlement. The wine is produced using the Sangiovese grape, one of the oldest and best Italian varieties, cultivated in Tuscany since the time of the Etruscans. One popular theory suggests that the name Sangiovese comes from a
corruption of the Latin expression Sanguis Jovis (blood of Jupiter), almost a suggestion of the wine’s exceptional qualities. Petra cultivates this grape with extreme care, concentrating on interpreting the typical features of the soils and the richness of the Val di Cornia area in the best way possible. The method of production is also rigorously concentrated on retaining the characteristics of the land: the grapes are collected when fully mature (end of August - mid-September) and transported in cases with a capacity no greater than 17kg; fermentation is carried out
naturally with local yeasts and vinification takes place in steel vats at controlled temperatures. Ageing takes place in Slavonic oak barrels, whilst a small part of the process (10-12 months) happens in oak ‘barrique’ (second or third fill)
from the central massif in France. The period of wood ageing is followed by ten months of refinement in bottles.

Reviews:

"Blueberry and cherry aromas and flavors with hints of cedar and sandalwood. Full body, firm tannins and a chewy finish. Even so, it's polished in its texture and delicious. Drink or hold." ~ Jame Suckling, 91 August 2015

Price: (6 pk) Fl $104, 2cs $100, 4cs $88
 
Quercegobbe

Made from 100% Merlot
This wine is named after the vineyard from which it originates, set at the edge o f the coastal strip of typically Mediterranean vegetation, and facing the sea. An ideal position for Merlot, which thrives in hillside, breezy
locations. Its vines, planted in 1997, are in the vineyards nearest the wine production facilities. This proximity is ideal as well as physical, because Merlot is the wine preferred by Francesca Moretti, the field of action in which she has decided to put the intuition, expertise and strategy developed by herself and her winemaking team to the test. In Tuscany,
just as in Val di Cornia, anything new always has ancient roots, and the future of Quercegobbe is already written in its type of soil, wholly similar to the clays of Pomerol in France, the kingdom of Merlot. Soils rich in manganese and metals, transported here by processes of erosion and sedimentation from the nearby metalliferous hills. The wine produced
from all this is elegant but at the same time full-bodied, benefiting from the infinite attention dedicated to it both in the vineyard and in the cellars. The grapes are harvested during the coolest hours of the day, and the wine ferments in truncated conical wooden vats, at controlled temperature. At the end of fermentation, it is left to mature for 15
months, in part in new 600 litre demi-muit and in part in barriques used for the second time. During this period, malo-lactic fermentation is completed. Maturation continues for another 10 months in the bottles.

Reviews:

2008 Wine Advocate 94 Points
The 2008 Quercegobbe (Merlot) is an intense, juicy wine. Blueberry jam, mocha, spices and licorice are some of the notes that emerge from the glass. This is a decidedly opulent Merlot with plenty of lush fruit and expressive aromatics, all supported by smooth, silky tannins. Quercegobbe spent 15 months in 600-liter demi-muids, 80% new. To be released in April 2012. Anticipated maturity: 2018-2028. Wine Advocate 93 Points

Price: (6 pk) $240 NET
 
Potenti

Production area: Potenti is produced with the grapes of the
homonymous vineyard overlooking the Follonica Gulf located
in Riotorto.
Soil: the vineyard lies on mainly clayish soil, rich of skeleton, with
a generous calcareous component.
Plant training: simple Guyot.
Density: 6100 plants per Ha.
Production techniques: fermentation and Maceration in 100 Hl
wooden barrels. Maturation, 18 months in barriques of 225 lt
followed by a further 15 month in the bottle.
Bottles produced: 13.500 bottiglie.

100% Cabernet Sauvignon, manually harvested, fermented using indigenous yeasts in 100 hl barrels. Aged for 15 months in barriques and another 15 months in the bottle before release.

Reviews:

2008 Wine Advocate 92 Point
The 2007 Cabernet Sauvignon Potenti is another sleek, refined red from Petra. Varietal Cabernet notes sit on a rich, mineral-laced frame of notable elegance. Ideally, the Potenti is best left alone in the cellar for the French oak to integrate and the tertiary aromas to develop. In a few years’ time, this will be a formidable wine, even if it is already pretty delicious. That said, it isn’t quite as complete as the flagship Petra in this vintage. Anticipated maturity: 2014-2019. Wine Advocate 92 Points

Price: (6 pk) $240 Net
 
Petra

Petra is a blend of Cabernet Sauvignon and Merlot. Production of this wine begins with two classic, internationally
renowned grapes, Merlot and Cabernet Sauvignon, two varieties that have proved to be perfectly suitable for the kinds of soil found in Petra. For both grapes, the company has been able to identify the most suitable land to reproduce their typical characteristics in the wine. In such a way the most highly appreciated features of the two wines have
found room for expression: the elegance and smoothness of Merlot, sensitive to dry weather and therefore favours hilly and fresher climates, and the character of Cabernet Sauvignon that is at its best on barren, unfertile and well hydrated soils.
The method of production is also rigorously concentrated on retaining the characteristics of the land: the grapes are collected when fully mature (end of August - mid-September) and transported in cases with a capacity no greater than 17kg; fermentation is carried out naturally with local yeasts and vinification takes place in steel vats and oak-wood tuns at controlled temperatures. Refinement takes place in medium and light toasting French oak (Allier, Nevers and
Tronçais) ‘barrique’, in which the entire malolactic fermentation process occurs. Of these ‘barrique’, 80% are new and 20% are first and second fill. The ageing process involves 18 months in wood and another 18 months of bottle ageing.

Reviews:

Gambero Rosso Tre Bicchieri every vintage released.
The 2006 Petra (Cabernet Sauvignon, Merlot) offers up an array of dark plums, blackberries, spices, minerals and French oak in a style that manages to achieve notable concentration while remaining light on its feet. The opulence of the fruit balances the wine’s firm tannins all the way to the long finish. The wine can be enjoyed today, but readers who prefer additional layers of tertiary complexity will want to cellar this for at least 2-3 years. Anticipated maturity: 2009-2021. Wine Advocate 92 Points

Price: (6 pk) $300 Net
 
Alto

Alto is one of the best expressions of a powerful territory, Val di Cornia, where geo-climate characteristics are well evident in it’s grape varieties. Sangiovese, the Tuscan indigenous variety, in this corner of the Tuscan coast is particularly complex. Mineral traces and vigorous tannins are associated with a less pronounced acidity
compared to the typical ones of internal areas. In this sense Alto is the result of an experimental research looking to develop the true expression of these clay soils and perfect phenolic ripeness. Area of Production: the heart of Petra’s Sangiovese project is characterised by two vineyards situated in San Lorenzo the main estate lot. The first one, Poggio, is very steep and well drained. The second, Lago, is almost flat with more humid subsoil and organic
substance.

Type of Soil: vineyard lies on mostly clay soils.
Grapes in Use: Sangiovese 100%.
Training System: espaliers and Guyot pruning.
Planting Density: 6.500 vines/ha.

Production Techniques: Sangiovese grapes are hand picked towards the end of September paying particular attention to the integrity of the berries. After a careful selection on a conveyor belt, vinification takes place in 100 Hl French oak vats. Before the alcoholic fermentation, the must goes through a cold pre-fermenting maceration in order to enhance typical varietal aromas. To ensure longevity maceration is long followed by 18 months of maturation in 600 litres demi-muid. After the assemblage and a light filtration the wine goes in the bottle for at least 18 months before release on the market.

Reviews:

The 2008 Alto shows the muscle and volume that Sangiovese is capable of achieving. A huge, dramatic wine loaded with fruit, the Alto sweeps across the palate with dark red cherries, flowers, spices and leather. This rich, textured wine is more about the Maremma than Sangiovese, to tell the truth, but it all works. Tobacco, flowers, mint and spices are layered into the finish. Alto is 100% Sangiovese. The 2008 saw a lengthy period of contact on the skins of 25 days in conical oak vats, and was subsequently aged in a combination of 600-liter demi-muids and 30-hectoliter casks. Anticipated maturity: 2013-2023. Wine Advocate 91 points

Price: (6 pk) $240 NET