Winemaker Notes
A well-balanced and surprisingly fresh wine. Ruby red in color. Well-defined ripe red fruit notes and mineral aromas resulting from the aging in amphorae. The taste is complex, with perfectly-balanced tannins, a great elegance and an appealing mineral note.
It pairs perfectly with meat-based dishes of the Tuscan tradition, but it goes well also with bread or legume soups, as well as aged cheese.
Professional Ratings
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Wine Enthusiast
A savory nose has the metallic tang of potting soil and graphite, then espresso beans and balsamic vinegar. The palate is alive with cherries and raspberries, then bitter orange jam, before returning to the nose's earthy minerality with a sprinkle of salt and pepper. Polished tannins and contoured acidity make for a lavish mouthfeel even as the warm clay tones of amphora aging hold through the finish. This is a bottle worth holding until 2030, at least.
Cellar Selection -
James Suckling
Lovely aromas of cherries and oranges follow through to a medium body with a creamy texture and a fresh, polished finish. Peach skin and spices at the end. From organically grown grapes. Made in amphora.
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Wine Spectator
A pretty red, from the pale garnet color and rose petal, strawberry and cherry flavors to the lacy, elegant texture. Charming and balanced, with a solid, spice-tinged finish. Drink now through 2028. 958 cases made, 300 cases imported.
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Vinous
The 2020 Petruna in Anfora, a varietal Sangiovese, is more earthy and darker than previous vintages. Spicy black cherries, wild herbs and crushed autumn leaves form its bouquet. It’s cool-toned and racy in style, yet also quite savory, with red plums and salty mineral tones giving way to an air of tobacco toward the close. This finishes with a tug of fine tannins and a licorice hint that lingers on. Residual acidity keeps the mouth watering for more. The 2020 still needs time to come fully into focus. If opening it now, make sure to give it plenty of air before jumping in.
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Robert Parker's Wine Advocate
The Il Borro 2020 Valdarno di Sopra Sangiovese in Anfora Petruna is fermented on the seeds and skins in amphorae with indigenous yeasts for an extended 12 months. The 2020 vintage saw wet and soggy conditions, and this wine is certainly leaner compared to the richer 2019 vintage, which I prefer. This wine is more immediate overall.
Legendary in Italy for its Renaissance art and striking landscape, Tuscany is also home to many of the country’s best red wines. Sangiovese reigns supreme here, as either the single varietal, or a dominant player, in almost all of Tuscany’s best.
A remarkable Chianti, named for its region of origin, will have a bright acidity, supple tannins and plenty of cherry fruit character. From the hills and valleys surrounding the medieval village of Montalcino, come the distinguished and age-worthy wines based on Brunello (Sangiovese). Earning global acclaim since the 1970s, the Tuscan Blends are composed solely of international grape varieties or a mix of international and Sangiovese. The wine called Vine Nobile di Montepulciano, composed of Prognolo Gentile (Sangiovese) and is recognized both for finesse and power.