Petra
Hebo 2024
Other years:
2025| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | Cabernet Franc, Cabernet Sauvignon, Merlot, Sangiovese |
| Aging | 12 months in second and third use barriques and 30 and 50 hl barrels; bottle ageing: 12 months |
| Other years | 2025 |
- Name and vintage: Toscana IGT still red, Petra Hebo 2024
- Grape varieties: Cabernet Franc, Cabernet Sauvignon, Merlot and Sangiovese
- Aromatic profile: black cherry, violet, blueberry, peony, mineral notes and wild herbs
- Vinification: spontaneous fermentation in steel with only indigenous yeasts
- Ageing and serving: 12 months in wood + 12 in bottle; 16–18 °C, decant for 1 hour
Description
What kind of wine it is
Petra Hebo is a red wine that faithfully expresses the character of the Tuscan region. It is created from a meticulous blend of Cabernet Franc, Cabernet Sauvignon, Merlot and Sangiovese, offering a taste profile of absolute precision. Visually, it displays a bright ruby colour, introducing a fresh sip and a slender body. On the palate, it is fruity and pleasantly smooth, with a subtle savoury note and well-balanced, gentle tannins leading to a mineral and elegant finish.
Where it comes from
This Tuscan red comes to life in the hilly area of Suvereto, in the San Lorenzo region. Petra’s vineyards are cultivated according to the principles of organic farming, with deep respect for the surrounding ecosystem. The vines thrive on soils with a clay-sandy texture and a slight presence of limestone, a composition that gives the wine a pronounced savoury character. The climatic influence of the Livorno coast ensures the grapes reach ideal ripeness, preserving fresh and well-defined aromas.
How it is produced
The grapes are processed separately to enhance their individual characteristics. Fermentation in steel tanks occurs spontaneously, carried out exclusively by indigenous yeasts. The wine then matures for twelve months in second and third passage used barrels, followed by a further period of ageing before being released. This careful management results in a vibrant bouquet of morello cherries, blueberries and peonies, enriched by mineral hints and delicate notes of Mediterranean scrub.
History and Curiosities
Founded in 1997, the Petra project enhances the excellence of the Suvereto terroir. The name of this Toscana IGT celebrates the local historical roots, evoking the ancient Etruscan settlement of Hebo. Its grapes, grown according to the principles of organic farming, belong to varieties introduced in 1805 by Elisa Bonaparte, Princess of Piombino. Led by oenologist Giuseppe Caviola, the 2024 vintage expresses the winemaking vocation of Livorno, combining passion and tradition in an elegant red.
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 | Petra Hebo 2024 |
|---|---|
| Type | Red still |
| Denomination | Toscana IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | Cabernet Franc, Cabernet Sauvignon, Merlot, Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Petra |
| Story | History and Curiosities Founded in 1997, the Petra project enhances the excellence of the Suvereto terroir. The name of this Toscana IGT celebrates the local historical roots, evoking the ancient Etruscan settlement of Hebo. Its grapes, grown according to the principles of organic farming, belong to varieties introduced in 1805 by Elisa Bonaparte, Princess of Piombino. Led by oenologist Giuseppe Caviola, the 2024 vintage expresses the winemaking vocation of Livorno, combining passion and tradition in an elegant red. |
| Origin | San Lorenzo (Livorno) |
| Soil composition | Clayey-sandy texture, slightly calcareous |
| Cultivation system | Guyot |
| Plants per hectare | 6200 |
| Yield per hectare | 8000 kg/hectare |
| Production technique | Fermentation in stainless steel tanks with spontaneous fermentation using only indigenous yeasts |
| Wine making | Grapes processed separately by variety; fermentation in stainless steel tanks, spontaneous fermentation with only indigenous yeasts. |
| Aging | 12 months in second and third use barriques and 30 and 50 hl barrels; bottle ageing: 12 months |
| Total acidity | 5.3 gr/L |
| PH | 3.61 |
| Allergens | Contains sulphites |