Close to the ancient village of Suvereto, on the ferrous hills of the Val di Cornia where you can see as far as the Tyrrhenian Sea, the magic of Petra is continuously caressed by winds that revive vine-growing and oenological memories dating back to the Greeks and the Etruscans. Something so modern and functional is, at the same time, a deep-rooted tradition that loses itself among the lines of a story.

It is the underlying strata – of the earth, of men, of their uninterrupted tale – that Petra reveals. With its verticality it penetrates the secret that lies beneath, going beyond it, crossing it, understanding it, and making it its own. The modern company, shiny and functional, becomes the land, leaving itself in its hands and in letting itself go elevates and revitalises it, a Paradise Lost revived, an allusion and a reference to something deeper than the land itself.

Petra is a heeded voice that became a vision, a project, a promise. Realisation, with a philosophy established by Vittorio and followed by his daughter Francesca. She observed, analysed and studied these lands together with Professor Attilio Scienza, an authority on zoning, known across the world for his studieson the suitability of viticultural lands. The wine had to be in harmony with those ancient and mysterious voices (and presences); with those powers of the unforgiving land. Mysterious. And it had to be harmonious with the passion of Vittorio and Francesca and, uniting the land and the sky, be an expressive wine that stirred the emotions and left its magical traces in our memories.
Attilio Scienza measures the land and studies it. A land that was a crossroads where men, goods and wares, techniques, tastes and fashions converged, bearing the fine wines of the Chios amphorae and the iron of the metal-bearing hills that the Etruscans extracted. A valley, that of the Val di Cornia, which would develop a monopoly on wine and iron. The precise zoning study by Attilio Scienza identified three main soil types. One, the top layer of soil, has tectonic origins: stony, sometimes calcareous, with a layer of earth that is not very steep, barren, dry, not very clayey; another is the result of alluvial, erosive and accumulation phenomena, rich in manganese and metals; and the third, the deepest part, with soils rich in lime, which unlocks all the elegance and aroma of the wine.
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