Sangiovese, il Borro 'Petruna'
Petruna in Anfora is an homage to tradition and to Sangiovese in its purest essence. Winemaking in amphora is an ancient process of mid-eastern origin. Fermentation is obtained in a terracotta amphora where the fulling process is carried out. This involves immersion of the pomace in its must many times a day. Once fermentation has been completed, the amphora is sealed with stainless steel covers so that the skins can macerate for 12 months. Terracotta’s great micro-oxygenation is balanced with the polyphenols extracted from the skins. Thus, a wine with very particular features is obtained.
Petruna Anfora has a deep ruby-red color with an intense, complex bouquet with notes of ripe red fruits and distinctive aromas deriving from the aging in terracotta amphora. It has a full-bodied flavor and well-balanced tannins with a good acidity.
The vineyard where it originates, Casa al Coltro, has a density of 4,500 plants per hectare and is located approximately 350 meters above sea level. The soil is Schistose with optimal drainage capacity. Grapes used for this wine are thinned out at the end of August, leaving approximately 1 kilo of grapes on the plants in order to achieve perfect ripening.