Winemaker Notes
Every year, Petrolo selects a small lot of Bòggina, a wine made purely from their best Sangiovese grapes, to ferment in amphorae. The choice of amphorae has a historical dimension to get closer to Tuscany's cultural roots, as Terracotta in Tuscany has a history back to the early Etruscan times. The remains of amphorae and other Etruscan relics can be found throughout the Petrolo property, an area that has been settled for thousands of years.
Professional Ratings
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James Suckling
Very fine and silky with a tight and polished texture that shows wonderful length and definition. Medium body, pretty cherry and citrus character and a long and subtle finish. Well done for a difficult vintage. Delicious now.
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Robert Parker's Wine Advocate
The 2014 Val d'Arno di Sopra BògginAnfora sees fruit sourced from a 4.5-hectare single vineyard of Sangiovese grapes. This plot also makes fruit for the blended red Torrione, but the central part of the vineyard goes through a careful selection process to make this wine. The fruit is organic. The wine is fermented in amphorae, some purchased in Spain and others using Tuscan clay from potters in Impruneta. This vintage saw a slightly shorter maceration time (compared to the 2013 vintage) only because the grape skins were more delicate in this difficult vintage. The results are very lively and tonic with bright ruby Sangiovese tones of cherry, moist earth and forest floor. I'd suggest a slightly shorter drinking window for this vintage.
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Wilfred Wong of Wine.com
Inspired by Etruscan traditions, Petrolo began selecting sangiovese from their Bòggina vineyard and vinifying it in 300-liter terracotta amphorae. After fermentation is complete, the amphorae are sealed and the wine stays on the skins for six months, then ages another six months without them. The vessels allow for slow oxygenation without any wood influence, giving a wine with an intense core of red cherry flavors dusted with notes of dried herbs, black tea, orange zest and a hint of rooty amaro. This is just beginning to open, with tannins that feel tight but polished; give it a year or two for the flavors to come together.
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.