Over the years, the Petrolo estate has been able to distinguish itself for the exclusive production of only two crus, both of which share exceptional quality and elegance. Painstaking work in the vineyard and a skilful use of wood give harmony and character to these wines, which have an incredibly complex bouquet. Galatrona is undoubtedly the most famous wine of the Petrolo estate, a wine that for more than ten years has won the Gambero Rosso's Three Glasses and many other awards all over the world. Soft, full and velvety, this pure Merlot wins over for the perfect harmony of all its components, for its ability to reconcile power and freshness, structure and balance.

Chianti Classico Castelli di Ama is produced in vineyards located at an altitude between 390m and 520m a.s.l. It has a vivid ruby red colour.

Bouquet of flowers and ripe red berries with a captivating intensity.

On the palate it is spicy with notes of berries, concentrated, powerful and at the same time endowed with remarkable elegance improved over time.

Chianti Classico Castello di Ama is produced from vineyards located at altitudes between 390m and 520m above sea level. The 2006 is to be remembered as one of the best vintages of the last twenty years for the entire Chianti Classico territory.

Dark ruby with intriguing transparency at the edges. Intense bouquet with strong fruity and floral notes typical of Sangiovese (raspberries, berries, violets) well blended with earthy notes, juniper and resin.

The taste is elegant, deep with smooth tannins, excellent freshness and great drinkability. The fruity character emerges in the finish, well blended with pleasant spicy notes. The finish is very persistent.

Bolgheri Rosso Grattamacco is produced from the rows of Cabernet Sauvignon, Cabernet Franc, Merlot and Sangiovese that embellish a vocated hill in the upper Maremma.

The vineyards are located in a natural cradle protected from the winds coming from the nearby sea, with an extension of 14 hectares on soils that alternate between silt, red sand and calcareous marl. The grapes are carefully selected through manual sorting and then transported to the winery. The must is vinified in truncated conical wooden vats, where fermentation takes place spontaneously.

It is only during refinement in barriques for about 10 months that the different varieties, which undergo malolactic fermentation separately, are blended to create what, after about a year and a half, will become Bolgheri Rosso.

The 33 Vendemmie of Castellare di Castellina is a blend of three great wines produced by Castellare composed by 35% I Sodi di San Niccolò, 33% Poggio ai Merli, and 32% Coniale. I Sodi di San Nicolò, Poggio ai Merli and Coniale: the best of the company's production unites in a blend, to give origin to a sip of great character, in which consistency and power harmonize with refinement and elegance.

What we find in the glass is a red of great level, which is aligned with the high standards of all other labels branded Castellare di Castellina. It rests for two long years in French oak barriques, and is completed with 18 months of bottle ageing.

A wine not to be missed!

Promis is produced in the Ca' Marcanda winery, owned by Angelo Gaja in Tuscany. It is made from red grape varieties, mainly international but with a hint of territoriality: Merlot is present for 55%, Syrah for 35%, and, finally, the native Sangiovese, present for 10%.

The excellence of this Tuscan red wine is the result of careful and meticulous work that begins in the vineyard, continues during the harvest, thanks to a strict selection of the best grapes, and then in the cellar, where slow, spontaneous and non-invasive processes are favoured.

After fermentation, the wine is aged for 18 months in French oak barrels, stabilising naturally and reaching a good expressive maturity.

Wine obtained from vineyards about 30 years old with a planting density of 10,000 vines per hectare at an altitude of 400/600 metres above sea level. The yield per hectare is 30 hectolitres.

The land is not subjected to any kind of fertilisation, but is only treated with clay, propolis and grapefruit seed extract. The grapes are harvested in 40 separate parts.

Alcoholic fermentation takes place in 40hl steel tanks. Ageing takes place for 8 months in second, third and fourth passage French oak barriques and 10 months in cement. 

The result is a complete, mouth-watering and authentic wine with an impressive drinking capacity. It is a pleasure to follow the interweaving of its notes and be seduced by its precise tannins, perhaps accompanying it with red meats.

Tenuta Argentiera's Bolgheri Rosso Villa Donoratico comes from a blend of Cabernet Sauvignon 45%, Cabernet Franc 30%, Merlot 15% and Petit Verdot 10%. The vines, facing south-west at an altitude of around 150-180 metres, enjoy a Mediterranean, maritime climate. The soil has a variable composition of sand, limestone and clay, which contributes to savoury and mineral notes.

The grapes are selected and harvested by hand and then taken to the winery. A soft pressing produces a delicate must that ferments in steel tanks with maceration on the skins for about 20-25 days. Ageing takes place in 225-litre barriques for about a year.

Crognolo originates in the countryside of Castiglion Fibocchi, in the hilly area north of Arezzo. The Sangiovese and Merlot vines have found in this corner of Tuscany the right soil and climate to produce great wines.

The work in the vineyard ends with a strict selection of the best grapes for the cellar. The grapes are then further checked by hand before being sent to fermentation.

The work in the cellar is guided by the most modern technology, so that every stage of the winemaking process is meticulously controlled.

The wines of Tenuta Setteponti are true excellences of Tuscan wine, appreciated by wine lovers all over the world.

The Toscana Rosso Lucente of the Luce della Vite winery comes from vineyards in the hills of Montalcino, Tuscany. It is produced mainly from Merlot and Sangiovese grapes, harvested in September and fermented in stainless steel at a controlled temperature of around 28°C for 12 days.

The wine is left to macerate on the skins for 22 days, then undergoes malolactic fermentation in steel. It then matures in new and second-passage French oak barriques and a small part in American oak barriques before being bottled.

A great red with which to accompany great dishes of Tuscan cuisine.

Bruciato was born in 2002, in one of the most difficult vintages of Tenuta Guado al Tasso, to tell the story of the unique terroir of Bolgheri in a modern style.

The grape variety initially used was that of Guado al Tasso, but then changed over the years to a varietal composition and a dedicated vineyard rose.Bruciato was not produced in 2003.

Bruciato 2021 has the usual intense ruby red colour.

Notes of ripe red berries, sweet spices and tobacco stand out on the nose.

On the palate it is well structured, enveloping and with a pleasant fruity aftertaste that gives it a pleasant drinkability and persistence.

"Luce' is the result of a skilful blending of two red grapes, the international Merlot and the most identifying of the Tuscan terroir: Sangiovese. The grapes are harvested between the first and last week of September.

The must ferments for 12 days in steel tanks at a temperature not exceeding 28 degrees, macerating on the skins for 4 weeks.

Malolactic fermentation then takes place in barriques. It is aged for 24 months in 85% new barriques.

The wine is a beautiful deep ruby colour. The nose is broad and layered, surrounded by floral and fruity notes, in which balsamic touches and sweet spices are discernible. In the mouth it is full-bodied, full-bodied and assertive, with a mouthfeel that enters the palate with lively freshness and firm tannins.

The iconic wine of the estate.