Wine Advocate #201 Jun 2012 - Antonio Galloni - The 2010 Zingari bursts from the glass with juicy dark berries, flowers, spices and mint. This is a hugely overachieving wine that delivers remarkable quality for the money. I would prefer to drink the 2010 while it remains fresh, vibrant and juicy. It is a great wine for the money. Zingari is Merlot, Sangiovese, Syrah and Petit Verdot. Anticipated maturity: 2012-2014. I rarely hear Petra mentioned in a discussion of the best wines and wineries from the Tuscan coast, but year after year the wines are reliably outstanding and fairly priced for the neighborhood. The house style is one of bold, exuberant wines. Frankly, I am not sure it is possible to make anything but that type of wine in this part of Maremma. Petra is part of Vittorio Moretti’s empire, which is best known for its crown jewel, Bellavista. In 2009 the estate decided not to make their top selection, the Petra Rosso. At a time when virtually all wineries bottle their flagships pretty much every year, it is refreshing to see a winery willing to skip a vintage it deems less important.
- Country: Italy
- Wine Region: Tuscany
- Wine Area: Maremma
- Wine Maker: Paolo Trappolino
- Grape: Proprietary Red Blend
- Grape Percentage: 30% Sangiovese 30% Syrah/Shiraz 30% Merlot 10% Petit Verdot
- Alcohol Percentage: 13%
- Unit Quantity (ml): 750
- Best To Drink: Drink Now - 2014
Ruby red in colour, a youthful wine with perfumes of red fruits and flowers with vegetal undertones. It is fresh and juicy on the palate, bursting with cherry fruit and an attractive note of wild rose.
This 300 hectare estate, created by the Moretti family of Bellavista fame, is situated in Suvereto in the Val di Cornia. When Vittorio Moretti, together with his daughter Francesca, set out in search of a property in the Maremma in 1997, they asked Attilio Scienza, Italy’s most celebrated viticultural professor and consultant, to help them find the best spot. Scienza came up with Petra (the name is derived from the Latin for stone, or ‘pietra’ in Italian’), which is southeast of.. read more
Tasted March 2009 - Very exciting. Very lively and explosive. Well made and not too hot or alcoholic.
To enhance their fruit characteristics, they underwent a short maceration of 7-10 days. Fermentation, including malolatic and fining took place in stainless steel vats. Bottling takes place in a sterile environment.