Petruna in Anfora Valdarno di Sopra Doc 2018 (Bio)


Petruna in Anfora
Valdarno di Sopra Doc 2018 (Bio)

Petruna Anfora is an homage to tradition and purity of the Sangiovese grape.
Petruna Anfora is an homage to tradition and purity of the Sangiovese grape. The grape shows up clear and complex, dominated by cherry and enriched by floral and citrus notes. The mouthfeel is crispy, fragrant and flavorful.
Exclusive online purchase dedicated to Il Borro Wine Club members


0.75 lt


100% Sangiovese

Organoleptic card

Alcohol 13%
Total acidity: 5 g/l
Dry extract: 28 g/l
Ph: 3,45

Food pairing

All the Tuscan dishes cooked with meat, Tuscan croutons, aged cheeses, cured meats, first and main courses with games (wild boar, chianina meat and cinta senese meat/salami).

The product

“Petruna in Anfora” is made with 100% Sangiovese grapes by exclusively using terracotta amphoras . In the glass, it has a ruby-red color. On the nose, it is complex with notes of ripe red fruit and distinctive aromas deriving from aging in the terracotta amphoras. The flavor is full-bodied with well balanced tannins and good acidity.


The vineyard where it originates, Casa al Coltro, has a density of 4,500 plants per hectare and is located approximately 350 meters above sea level. The soil is Schistose with optimal drainage capacity. Grapes used for this wine are thinned out at the end of August, leaving approximately 1 kilo of grapes on the plants in order to achieve perfect ripening.
The grapes are harvested by hand and placed in 10 kilo crates and kept overnight in a refrigerated cell at 5°C. They are then destemmed and the berries are selected with an optic viewer which eliminates all the unwanted products. The must that is obtained is used to make the wine in amphoras where, during fermentation, 5-6 fulling or “follatura” processes carried out until the complete transformation of the sugars into alcohol is obtained. At the end of this phase the amphoras are filled with the same kind of wine and covered with a steel cover. The wine insides stay in contact with the skins for at least 12 months. During this time interaction between the terracotta, the wine and the skins makes it possible to achieve the typical ripening that makes this wine a unique product.

Download the technical sheet