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Orcia Rosso DOC 'Petruccino' 2021 (750 ml.) - Podere Forte
'Petruccino' by Podere Forte was born as the little brother of Petrucci the great, but it comes from the youngest vines. Wine of the Val d'Orcia of beautiful fruit, it surprises for its vigorous structure, only two years after the harvest. Thanks to the intense work dedicated to improving the soils, in fact, Petruccino has become a true 'Premier Cru', an inspired expression of the excellent soils of the Podere. It is produced with Sangiovese grapes only and is expressed with pleasant aromas and taste of red fruits, spicy notes of cardamom and pepper, followed by aromatic herbs. Equipped with a pleasant acidity, with dense and silky tannins, it has a mineral finish.
- Product Category
- Red Wine
- Designation
- Orcia DOC
- Philosophy
- Organic
- Grape / Raw material
- sangiovese
- Vintage - Cuvée
- 2021
- Size
- 750 ml.
- Country
- Italy
- Region
- IT - Tuscany
- Alcohol Content
- 15% vol.
- Service Temperature
- 16° – 18° C.
- Suggested Glass
- Large calyx with a long stem
- Food Matches
- Roasted Beef, Red Meat, Stewed Meat, Aged Cheese, Pasta or Rice with Meat
- Allergens
- Contains Sulphites
PDF-PETRUCCINO-2021
The philosophy that is followed and applied by Pasquale Forte is based on the anthroposophical teachings of Rudolf Steiner, it is based on universal principles such as those of correctness and respect. Biodynamic agriculture is a way of being, of observing, of working the land. The aim is not to let the earth do it, but to help it. The three principles of biodynamics are: maintaining soil fertility; make plants healthy so that they resist disease and pests; produce quality food for human health. Since 1997 Podere Forte has embraced these simple but decisive rules. Ancient and modern. Traditional and futuristic. Governed by a perfect and self-sufficient ecosystem capable not only of preserving the existing, but of improving it. A farm that pursues perfection and quality in full and total respect for the environment. The scientific and meticulous analysis of the land, animal breeding, the self-production of compost, the architectural integration of the cellar and the use of the most advanced technologies, in full respect of the environment.
Address:
13 Location Pod. Petrucci - 53023 - Castiglione D'orcia (SI), Italy
Color: ruby red Bouquet: red fruits, cherry, strawberry jam, spicy notes and aromatic herbs, balsamic finish. Taste: fruity and spicy, pleasant acidity, with dense and silky tannins, mineral finish.
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THE WINE
'Petruccino' by Podere Forte was born as the little brother of Petrucci the great, but it comes from the youngest vines. Wine of the Val d'Orcia of beautiful fruit, it surprises for its vigorous structure, only two years after the harvest. Thanks to the intense work dedicated to improving the soils, in fact, Petruccino has become a true 'Premier Cru', an inspired expression of the excellent soils of the Podere. It is produced with Sangiovese grapes only and is expressed with pleasant aromas and taste of red fruits, spicy notes of cardamom and pepper, followed by aromatic herbs. Equipped with a pleasant acidity, with dense and silky tannins, it has a mineral finish.
THE FARM
The philosophy that is followed and applied by Pasquale Forte is based on the anthroposophical teachings of Rudolf Steiner, it is based on universal principles such as those of correctness and respect. Biodynamic agriculture is a way of being, of observing, of working the land. The aim is not to let the earth do it, but to help it. The three principles of biodynamics are: maintaining soil fertility; make plants healthy so that they resist disease and pests; produce quality food for human health. Since 1997 Podere Forte has embraced these simple but decisive rules. Ancient and modern. Traditional and futuristic. Governed by a perfect and self-sufficient ecosystem capable not only of preserving the existing, but of improving it. A farm that pursues perfection and quality in full and total respect for the environment. The scientific and meticulous analysis of the land, animal breeding, the self-production of compost, the architectural integration of the cellar and the use of the most advanced technologies, in full respect of the environment.