Petrolo Galatrona 2018

Truly a sexy beast~~
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Primary Notes: Plum, Black Cherry Bay Leaf

Secondary Notes: Vanilla

Tertiary Notes: Chocolate

Body: Medium +

Dryness: Dry


Tannin: Medium +

Alcohol (%):

Origin: Chianti, Tuscany, Italy

Maker: Petrolo

Grape: Merlot

Fermentation: Heavy Wood

Awards: >95 pts


Serving Temperature: Best served between 16–18 degrees.

Asian Food Pairing: Sio ba, Coffee ribs, 13 spice Lamb shank

Western Food Pairing: Pair with a roasted pork shoulder, steaks, meaty pastas.


Petrolo Galatrona 2018

Galatrona is Petrolo’s most acclaimed wine and one of Italy’s most coveted wines. It's truly a sexy beast~~

Dark purple colour. The expressive and vibrant nose is loaded with dark cherries, ripe dark plum, black currant, blackberries, chocolate and florals with a hint of toasty notes and warm smokey spices. Full-bodied and luscious on the palate, with a superb balance and a persistent finish.

100% Merlot cru made exclusively with grapes from the Galatrona-Feriale vineyard, planted in various phases during the 1990s with low vigour Bordeaux clones. The unique microclimate provides a noble component in the grapes, fundamental for the great structure, elegance, balance, and persistence of Galatrona.

The vines are planted on clay-rich loam, with shale, marl and sandstone. Clay helps the soil retain the moisture, which is ideal during the hot and dry Tuscan summers. The vineyard lies approximately 300 metres above sea level and has a south-eastern exposure. The vineyard spans 10 hectares, with almost 50,000 plants grown on spurred cordon trellising. The yield per plant is notably restricted, producing less than half a bottle per plant. The limited yields permits the grape skins to achieve highly concentrated levels of anthocyanins and tannin, already sweetened due to the polymerization of the plant.
Manual harvest in crates and further grape selection with sorting table. Natural vinification with native yeasts in glass-lined cement vats. Pump-overs are done manually softly and very frequently to allow the complete extraction from the skins. Skin maceration lasts for more than 20 days. Spontaneous malolactic fermentation takes place in wooden barriques. After malolactic fermentation, the wine matures in French oak barriques, a third new, for about 18 months. During this period, the wine is left for the first 6 months on the fine lees with constant batonage. After bottling, the wine ages for another 6 months before release.

Top Tip: Decant for an hour before serving. Drink now or keep until 2043.

Everyone's got a bit of beast inside them, so pour a glass and live like a real sexy best (for a few hours at least)!