Petruna Anfora uses only clay amphorae for making and storing the wine. The vineyard is located at approximately 350 meters above sea level. The soil is Schistose with an optimal drainage capacity. At the end of August the plants are pruned leaving around 1 kg of grapes on each vine. The grapes, once they reach optimal ripeness, are harvested, de-stemmed and kept refrigerated overnight at 5-10° C.

The vineyards have a density of 4.700 plants per hectare and are located at 200 meters above sea level. The two grape varieties are vinified separately, they are hand harvested in 10kg cases and kept refrigerated overnight at the temperature of 5°C , then de-stemmed and sorted by an optical device and finally pressed and gravity-fed into vinification tanks.

The vineyards are planted at a density of 5000 vines per hectare with pruned-spur cordon trained system at 100cm above the ground. Each plant produces up to 1kh of grapes or 4500 kh of grapes per hectare yielding about 3,000 litres of wine. The production has been accomplished through an alternative system making use of large oak casks as well as the refrigeration of the grapes followed by a cold maceration lasting two days.

100% Sangiovese, partial carbonic maceration for fruit intensity followed by 12 months in French oak. Fragrances of cherry, peony and black pepper with notes of sandalwood, juniper, liquorice and rhubarb. Lively and well-balanced, the palate is seductive with fine tannins and a long finish with delicious balsamic and mineral notes

A blend of 50% Merlot, 35% Cabernet Sauvignon, 15% Syrah. The vineyards have a density of 4500 plants per hectare and are all located at an average altitude of 300 meters above sea level. Following thinning at end of August, each plant produces a maximum of 1 kilo of grapes. Maceration of the skins takes place for 22 days in steel vats at a controlled temperature.

100% Chardonnay Produced by cold pressing Chardonnay grapes which are hand-harvested using 10kg cases which are kept refrigerated overnight at 5-10° C. The day after the grapes are de-stemmed and softly pressed in order to avoid the extraction of unwanted compounds. The resulting must is then decanted into stainless-steel tanks where the wine is clarified in order to remove all the sediments and then fermented at controlled temperature of 15-17° C.

100% Syrah – IGT Toscana 2015 Grapes are harvested by hand and immediately cooled to 8 degrees overnight, before being selected on a double sorting table. The wine is fermented in oak barrels for 40 days in oak barrels (75% new, 25% a year), to allow for malolactic fermentation to take place. Ageing is on lees for 6 months, and then an aged oak barrel for 18months. This wine is limited edition, with a numbered label.