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  • Weather

    12° C Clear sky
  • Time

    04:09 AM
  • Wine average?

    94.7 Tb
  • Popularity ranking?

    181

History

Petrolo has roman origins, the name Petrolo comes from the term petroliarum (mansion-house, country residence with the praetorium) but older Etruscan settlements here existed already. Both the names Galatrona and Bòggina are Etruscan, the latter probably derives from an Etruscan family which lived in these hills 3000 years ago.

This part of Chianti, largely covered in woods, has always been farmed with vineyards and olive groves being the only cultivations fitting well in this land. A territory with a long history and an old vocation in the production of great wines. We find trace of this in 1716 when Cosimo III de Medici, Great Duke of Tuscany, stated with an edict which areas had the most valuable productions of fine wine and quality olive oil. This edict recognized 4 areas, Chianti center (between Panzano and Greve), Carmignano (west of Florence), Pomino (east of Florence) and the Val d’Arno di Sopra (the western and eastern hills along the Arno river between Florence and Arezzo, where Petrolo belongs) .

This vocation was confirmed one century later in 1834 by agronomist Giorgio Perrin, owner of Petrolo and member of the Accademia dei Gergofili of Florence. He celebrates Sangiovese and this land, especially that spot called Campo Asciutto (now Bòggina), explaining how it was common use at the time planting “French grapes” in Chianti to combine with Sangiovese, by virtue of a soil that manages to prevail over different varietals.

The Estate was acquired in the 40’s by the family Bazzocchi that followed up the tradition of carefully producing high quality wines with utter commitment. The pecularities of this area add to its value; the land of Petrolo, where vineyardsolive groves and woods coexist, living side by side, forming with the soil a rich ecosystem that contributes to perfectly balance the different grape varieties.

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Vineyards

Petrolo's vineyards extend across 31 Ha of which 26 Ha are in production to date. With an altitude between 250 and 450 meters a.s.l. our vineyards grow over moderately loose-packed soil with rocky stratifications of limestone, sand, claystone and flakes of shale typical of the Chianti area. We have around 5500 plants per hectare trained to produce very low yeald around 25 Hl per hectare for a total of 600/650 Hl of wine.

The soil composition, its altitude and exposure are within those key elements that help to obtain wines of marked character.  All the rest is tuned by passion and by the ability to listen what earth every day teaches.

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Winemaking

The greatest care and attention is taken at Petrolo for the daily work in the vineyards.

We’re conscious that great wines are only obtained when particular and favourable pedo-climatic conditions are fulfilled. Here at Petrolo we are lucky to have them, but it’s only with a painstaking manual work in the vineyards that we manage to convince the vines to have a very limited but still balanced production. It’s a job that starts with the pruning in winter, the tying of the new shoots in spring and keeping the vines tidy until the green harvest (at Petrolo in two phases, the first after the flowering and the other after the veraison).

It’s exactly this balance within the vine, that will bring the grapes to a complete maturation during harvest, that will be found again in the wine as perfect harmony between fruit and acidity and persistence to the palate.

Harvest
The grapes, selected and handpicked, are collected in small crates and brought to the cellar for vinification. After distemming, the grapes are driven to the sorting table to be selected again according to maturity and health.

Vinification
Vinification is carried out in glazed cement vats. Each vineyard’s batch is fermented separately according to grape variety and origin using our native yeast. Skin maceration is prolonged according to variety of the grapes and vintage conditions, to achieve complete extraction. Pumping-overs are done by hand with great care and fermentation is controlled to avoid temperature to exceed 28-30 °C.

Aging
After separating the less noble lees, wine starts it’s aging period. Most wine is kept resting in French oak barriques, partly in French tonneaux and in 40 Hl Barrels made in France. The choice of the woods is of primary importance and continuously evolving trying to adapt the use of the different woods to the characteristics of the wines produced.

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Highlights

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Wine Moments

Here you can see wine moments from tastingbook users.    or    to see wine moments from your world.

 Pekka Nuikki / Founder of the Fine Wine Magazines, Pro (Finland)  tasted  1 wines  from  Petrolo . In a tasting of  18 wines 

"New Italy" tasting with superb wines like from great vintage 2004 Masseto, Redigaffi, Messorio, Galatrona, Scrio etc.

18d 5h ago

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