Petra
Toscana Ciliegiolo 2025
Other years:
2024| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Ciliegiolo |
| Aging | Aged in large oak barrels for 6 months. |
| Other years | 2024 |
- Type and vintage: Still red wine IGT Tuscany, Belvento Ciliegiolo 2025
- Aromatic profile: Intense cherry with hints of Mediterranean scrub, eucalyptus and bay leaf
- Taste and structure: Velvety texture, balanced structure and freshness, savoury and harmonious finish
- Vinification and ageing: Fermentation in stainless steel; 6 months in large oak barrels
- Service and pairings: Serve at 16°C, decant for 1 hour; ideal with pasta and cheeses
Description
What type of wine it is
The Belvento Toscana Ciliegiolo by Petra is a still red wine with a Typical Geographical Indication (IGT) that authentically expresses the character of the Tuscan territory. Produced with Ciliegiolo grapes through fermentation in steel and ageing in large oak barrels, it stands out for its balanced and well-structured profile, where freshness meets a velvety texture with a distinct savoury note. On the nose, the bouquet reveals clear hints of cherry, accompanied by intriguing notes of Mediterranean scrub, with balsamic hints of eucalyptus and bay leaf. The palate is direct and enveloping, with a clean and harmonious finish.
Where it comes from
This expression is born in the landscapes of the Tuscan Maremma, produced by the Petra brand as part of the Belvento project. The vineyards, Guyot-trained, are rooted in clay-sandy soils with a slight limestone matrix. These geological characteristics, combined with careful agricultural management and a limited yield, favour the optimal development of the vine. This pedoclimatic harmony enhances the natural savouriness of the Ciliegiolo, delivering a clear territorial typicality and a pleasant smoothness in the glass.
How it is produced
Processing begins with fermentation in steel, fundamental for preserving the integrity and freshness of the fruit. Subsequently, the wine is aged for six months in large oak barrels, an essential step that enriches its roundness without overpowering the varietal aromas. Ideal to be served at around sixteen degrees, after one hour of decanting in a medium-sized glass, this red is perfect for accompanying pasta dishes and selections of cheeses, elegantly enhancing moments of conviviality.
History and curiosities
Genetically related to Sangiovese, legend has it that Ciliegiolo reached Tuscany with pilgrims returning from Santiago. Its essence takes shape in Belvento, a project established in 1997 by the Petra winery. Thanks to the meticulous care of the clay-sandy soils, this red wine is aged for six months in large oak casks. The result is a harmonious glass that blends the ancient vocation of the grape variety with the authentic identity of the Maremma, offering a tasting experience capable of celebrating the true tradition of the Tuscan region.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1997
- Oenologist: Giuseppe Caviola
- Bottles produced: 360.000
- Hectares: 103
| Name | Belvento Toscana Ciliegiolo 2025 |
|---|---|
| Type | Red still |
| Denomination | Toscana IGT |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Ciliegiolo |
| Country | Italy |
| Region | Tuscany |
| Vendor | Petra |
| Story | History and curiosities Genetically related to Sangiovese, legend has it that Ciliegiolo reached Tuscany with pilgrims returning from Santiago. Its essence takes shape in Belvento, a project established in 1997 by the Petra winery. Thanks to the meticulous care of the clay-sandy soils, this red wine is aged for six months in large oak casks. The result is a harmonious glass that blends the ancient vocation of the grape variety with the authentic identity of the Maremma, offering a tasting experience capable of celebrating the true tradition of the Tuscan region. |
| Origin | Maremma, Tuscany, Italy |
| Soil composition | Clayey-sandy texture, slightly calcareous |
| Cultivation system | Guyot |
| Plants per hectare | six thousand |
| Yield per hectare | 90 quintals per hectare |
| Production technique | Fermentation in stainless steel; ageing in large oak casks for 6 months |
| Wine making | Fermentation in stainless steel to preserve freshness, followed by ageing in large oak casks for 6 months. |
| Aging | Aged in large oak barrels for 6 months. |
| Total acidity | 5.0 gr/L |
| PH | 3.5 |
| Allergens | Contains sulphites |