Winemaker Notes
Vinification in terracotta amphorae of 300 and 500 liters. Almost no sulfites added. Natural fermentation in amphorae with native yeast. Manual "cap" plunging. As fermentation ends, the amphorae are sealed with the skins for about an 8-month long maceration.
Professional Ratings
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James Suckling
Very floral and beautiful with orange-peel and cherry aromas that follow through to a medium body with plenty of tension and brightness. A dusty texture to the tannins.
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Robert Parker's Wine Advocate
The Petrolo 2020 Val d'Arno di Sopra Bòggina A presents the Sangiovese grape with a fresh, focused, almost crunchy personality. This organic wine opens to aromas of wild strawberry or fragolino, lilac, blood orange and rusty earth. It boasts a quasi shiny or brilliant character. Bòggina A shows a lot of primary freshness, fine tannins and balanced acidity.
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.