Podere Forte Petrucci Anfiteatro

Podere Forte Petrucci Anfiteatro

Wine Description

“From its natural setting, it seduces with pervasive elegance. It entices you with its unique citrussy, spicy freshness to savour its delights.”
Pasquale Forte

The Cru Petrucci Anfiteatro is one of the two maximum espressions of Sangiovese from Podere Forte. Maniacal attention is paid to every detail in the vineyard and cellar. "Anfiteatro" is the name of the 2.4 ha vineyard from where it comes. Grand Cru soil is the classification given to this soil as the rock appears at only 2-3 feet from surface.

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Acclaim
“Here’s a back vintage from an organic and biodynamic estate that still shows plenty of dark primary fruit. The Podere Forte 2015 Orcia Petrucci Anfiteatro is all Sangiovese with dark plum, black cherry. Earthy notes and nice spice. This is a mid-weight red with silky tannins, and it’s drinking beautifully right now.” — Wine Advocate, Mar 2024
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Vineyard & Production Info
Production area/appellation:
Orcia DOC
Vineyard name
Anfiteatro vineyard
Vineyard size
2 ha acres
Soil composition
calcium shist soil at 0,5 meter from surface with a limited area with white clay
Elevation:
1148 - 1476 feet
Exposure:
east to west
First vintage of this wine:
8,500
Average Vine Age:
25 years
Certified Eco-Friendly Practices:
Certified, not stated on label
Certifying Organizations:
Demeter
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Winemaking & Aging
Maceration length:
up to 32 days
Varietal composition:
100% Sangiovese
Fermentation container:
conical wooden barrel of various size
Maceration technique:
pump over
Malolactic fermentation:
full
Fining agent:
no
Size of aging container:
228 l, 600 l,1500 l
Length of aging before bottling:
20 - 24 months
Total SO2
65
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Analytical Data
pH level:
3.48
Acidity:
5.8 g/L
Alcohol:
15 %
Total SO2
65
Residual sugar:
0.1 g/L
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Wine Production

VINEYARD: the vineyard is planted with a density of 6.250 vines per hectare, bush-trained vines according to organic and biodynamic practices.

HARVEST: grapes are harvested in 15 kg crates; a careful manual bunch selection and then an optical selection of the individual grapes follows.

VINIFICATION AND AGEING: spontaneous fermentation in French oak vats, up to 32 days; ageing in French oak casks for 22 - 24 months; a minimum of 24 months of bottle maturation follows.