Petra
Toscana Ciliegiolo 2024
| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Ciliegiolo |
| Aging | Aged in large oak barrels for 6 months. |
- Grape variety and origin: 100% Ciliegiolo from the Maremma, Toscana IGT, 2024 harvest
- Vinification: fermentation in stainless steel followed by 6 months in large oak barrels
- Aroma: cherry, Mediterranean scrub, eucalyptus and bay leaf
- Flavour: velvety, full and savoury palate, with a harmonious and lively finish
- Serving: 14–16 °C, decant for 1 hour; 0.75 l bottle, 13.5% vol
Description
What kind of wine it is
Belvento Toscana Ciliegiolo is a still red wine that precisely captures the character of Tuscany. Made from Ciliegiolo grapes, it stands out for its balanced style and good structure. On the nose, it offers clear notes of cherry, accompanied by intriguing hints of Mediterranean scrub, eucalyptus and bay leaf. On the palate, it delivers a velvety texture and a pronounced savoury note, confirming a direct and enveloping aromatic profile.
Where it comes from
This expression of Ciliegiolo originates in the landscapes of the Maremma, as part of the Belvento project by the Petra winery. The vines are grown on clay-sandy soils with a slightly calcareous base. These geological characteristics encourage a measured yield and give the wine a smooth fullness, enhancing the natural savoury component of the grape variety and its territorial typicity.
How it is produced
The processing of Ciliegiolo involves fermentation in steel, which is essential to preserve the freshness and integrity of the grape variety. The wine then matures for six months in large oak barrels, a stage that enriches its structure while respecting the primary aromas. The result is a sip with a savoury and harmonious finish, able to combine a pleasant cleanliness with a pronounced roundness.
History and Curiosities
Genetically related to Sangiovese, it is said that Ciliegiolo was introduced to Tuscany by pilgrims returning from Santiago de Compostela. This grape variety expresses the soul of the Maremma with Belvento, a project launched in 1997 by Petra winery. Thanks to the expertise of oenologist Giuseppe Caviola and the meticulous zoning work of Attilio Scienza, the vines thrive on clay-sandy soils. Aged in large oak barrels, this red wine offers a glass that unites the deep history of the grape with the pure identity of the Tuscan territory.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1997
- Oenologist: Giuseppe Caviola
- Bottles produced: 360.000
- Hectares: 103
| Name | Belvento Toscana Ciliegiolo 2024 |
|---|---|
| Type | Red still |
| Denomination | Toscana IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Ciliegiolo |
| Country | Italy |
| Region | Tuscany |
| Vendor | Petra |
| Story | History and Curiosities Genetically related to Sangiovese, it is said that Ciliegiolo was introduced to Tuscany by pilgrims returning from Santiago de Compostela. This grape variety expresses the soul of the Maremma with Belvento, a project launched in 1997 by Petra winery. Thanks to the expertise of oenologist Giuseppe Caviola and the meticulous zoning work of Attilio Scienza, the vines thrive on clay-sandy soils. Aged in large oak barrels, this red wine offers a glass that unites the deep history of the grape with the pure identity of the Tuscan territory. |
| Origin | Maremma, Tuscany, Italy |
| Soil composition | Clay-sandy texture, slightly calcareous |
| Cultivation system | Guyot |
| Plants per hectare | 6000 |
| Yield per hectare | 90 quintals per hectare |
| Production technique | Fermentation in steel; ageing in large oak barrels for 6 months |
| Wine making | Fermentation in stainless steel to preserve freshness, maturation in large oak barrels for 6 months. |
| Aging | Aged in large oak barrels for 6 months. |
| Total acidity | 5.0 gr/L |
| PH | 3.5 |
| Allergens | Contains sulphites |