Petra Hebo Toscana Rosso 2023

Vinification of the destemmed grapes took place in temperature-controlled stainless
steel tanks. The skins remain in contact with the wine for between 10 and 15 days, 
depending on the variety. Selected yeasts induce fermentation. It takes place in
stainless steel to preserve the fruit’s freshness. Gentle maceration extracts colour and
flavour from the skin. The wine spent 10 to 12 months partly in used barriques, partly in
To maintain a fresh and fruity character, 30/50 hl barrels (only for Sangiovese), partly in concrete and partly in stainless steel

tanks.

On the nose, it is characterised by floral notes reminiscent of geranium leaf, notes of red
fruits such as cherry, raspberry, plums and redcurrants accompanied by balsamic hints
such as eucalyptus, liquorice root and sandalwood. The palate is juicy and fresh, with
balanced tannins and a long finish.

Merlot 55%, Cabernet Sauvignon 20%, Sangiovese 15%, Cabernet Franc 10%