Toscana Rosso, Petra 2021
Orazio Campoli 96; Vinum Wine Magazine 95; James Suckling 95; VertdeVin 91; Highly Commended, The Wine Merchant Top 100 2025
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Why this wine
This is the wine the estate is named for: Cabernet Sauvignon and Merlot off the oldest plantings on the Tuscan coast, fermented in large oak vats and given 15 months in barrique. It is the Bordeaux idea that brought Vittorio Moretti to the Maremma in the first place, made in a Mediterranean register of black fruit, herbs and pepper.
At a glance
- Grape
- Cabernet Sauvignon, Merlot
- Region
- Tuscany, Italy
- Alcohol
- 14.50%
- Body
- Medium
- Acidity
- Medium
- Tannins
- Medium
- Sweetness
- Dry
- Drink
- Medium (5-10 yrs)
- Pairs with
- Red Meat, Barbecue, Cheese
How it tastes
Pronounced wild blackberry, black cherry and currant, layered with the balsamic note of Mediterranean brush and subtler black pepper and toasted coffee. Full on the palate, with supple tannins that carry a long finish. Cabernet Sauvignon and Merlot.
The producer
Petra was founded by Vittorio Moretti after a 1996 trip to the châteaux of Bordeaux sent him looking for the right ground in Italy; he and his second daughter Francesca settled on the district between Castiglione della Pescaia and Suvereto, in the Maremma among the hills of the Val di Cornia overlooking the Tyrrhenian Sea, and in 2001 began building the winery designed by Swiss architect Mario Botta into a hillside. The estate's vineyards lie across Suvereto, Riotorto, Piombino and Massa Marittima, all with a maritime aspect on hilly, distinctly calcareous soils rich in ferrous material, with the blue clay of the Apennines acting as a winter water reservoir that releases through summer; the vines went in during 1998 at 6,100 per hectare, Guyot-trained, with yields kept deliberately low. The destemmed grapes were fermented with selected yeasts in temperature-controlled 100-hectolitre oak vats below 28°C, left 20 to 28 days on the skins depending on vintage and variety, then matured around 15 months in French barriques, new and second fill, before blending. The 2021 was a season of extremes: abundant winter rain built reserves, a cool, frosty spring delayed budding, rain in May and June with mild temperatures brought the vines on evenly, and July rain with wide day-night swings ripened the fruit, giving concentration alongside the acidity that carries freshness and structure.
Food and drinking
Serve at 16-18°C. Good with grilled ribeye, slow-cooked beef short rib, barbecued lamb and aged hard cheese. Drinking well now and will hold five to ten years; decant an hour ahead. Suitable for vegetarians and vegans.