Petrolo – Val d’Arno di Sopra DOC Galatrona 2021
€148.00
3 in stock
| YEAR | |
|---|---|
| Producer | Petrolo |
| APPELLATION | Val d’Arno di Sopra DOC |
| Grape variety | |
| COUNTRY | Italy |
| REGION | Tuscany |
| Format | 0,75 lt |
| ALCOHOL CONTENT | 14.50% |
| Drinking Window | |
| Green | Sustainable |
Galatrona is the “Gran-Cru” of Merlot of Petrolo, only made with the grapes from the vineyard of the same name planted between the end of the 80’s and half of the 90’s with low vigor bordeaux clones. The peculiar soil, rich in clay in combination with schist, marl and sandstones, allows the concentration of all the noble components of the grapes, fundamental for the great structure, elegance, balance and persistence wanted for this wine.
Altitude 300 m asl. South-eastern exposure. Placed on the south-eastern borders of the Chianti Hills, in the DOC Val d’Arno di Sopra. Clay helps keeping moisture in the soil, of which merlot has higher needs in the hot, dry, Tuscan summers. The combination of stones, shale and clay is among the elements that allow Galatrona to produce an elegant and full bodied wine even in what are considered minor vintages.
Rich and broad on the nose, floral, underbrush and delicate spice notes combine with firm hints of dark fruits. Dense and deep in the mouth, dense tannins and long finish.
Best paired with game dishes or fine cuts
16-18 °C
Open some time before drinking.
Since 2004 we have been abandoning traditional farming methods practising natural and sustainable solutions: dry farming and no fertilization, no tillage, total grassing with mulch management, no use of synthetic pesticides. In 2016 the winery obtained official Organic Certification (Petrolo olive oil is organic since the 90’s). To achieve natural balance in the vineyard, plant management is carried out by hand with targeted intervention. Heavier pruning and grape thinning is almost absent in the mature vineyards already balanced. Today extraordinary growth management is only needed in the more challenging years.
Manual harvest in crates and further grape selection with sorting table. Natural vinification with native yeasts in cement vats. Manual soft and frequent pumping over. Long skin maceration.
Spontaneous malo-lactic fermentation in wood. Maturation in Frech oak barrique, a third new, for about 18 – 20 months. Constant batonnage of the fine lees for the first 6 months.
