Podere Forte Petrucci Anfiteatro 2015

Podere Forte Anfiteatro 2015, the Sangiovese of the heights

There is, in this Podere Forte Petrucci Anfiteatro 2015, an expression of Sangiovese that owes as much to its site as to its maturity. I recommend it for its precise personality: ripe black fruit, dried Mediterranean herbs, then notes of coffee, tobacco and spice that open the tasting onto greater depth. It is a red that rewards taking the time to listen, rather than being served in a hurry.

A vineyard in the Val d'Orcia, between schist and clay

In the south of Tuscany, in the hills of the Val d'Orcia, Podere Forte is an estate founded in 1997 by Pasquale Forte. This vast agricultural complex was designed to move toward self-sufficiency. The vines grow alongside olive groves and a botanical garden; biodiversity is an integral part of its organization. The setting is therefore not merely decor: it presents a farm conceived as a small ecosystem.

The grapes of this vintage come from the Anfiteatro, the Sangiovese parcel considered the estate's most qualitative. Covering about 2.5 hectares, it sits at 460 meters of altitude and enjoys a southwest exposure. The vines, trained in goblet form under organic and biodynamic practices, root in schist soils mixed with a surface layer of clay. The harvest is manual, followed by rigorous sorting. Fermentation takes place spontaneously in French oak vats, after which the wine spends about two years in barrel and two years in bottle. The listing gives it an average score of 97/100 from experts; the indicated style is Sangiovese.

In the glass, its robe is an intense, brilliant ruby, shot through with garnet highlights. The nose combines blackberry, blueberry and wild raspberry with dried Mediterranean herbs. With time, tertiary notes of coffee, tobacco and spices emerge. The palate is full and assertive yet keeps a rounded elegance: the tannins are powerful and well integrated, and the concentration supports the fruit without overwhelming it. The long, complex finish leaves an impression of earth and saltier flavors. To follow its evolution in the glass, I recommend decanting it an hour before serving. It can also be kept for up to thirty years.

At the table, alongside a roast pork

Roast pork is the suggested pairing, and its flavorful meat should echo the wine's body without competing with its tannins. I would happily serve it at the center of a meal where you can let the glass open up gradually, taking the time to return to the herbal, dark fruit and spice aromas. If you're looking for a single-vineyard Sangiovese, shaped by its altitude and soils, this 2015 deserves a place at your table.