Petronio’s philosophy is based on making purely single vineyard wines that can express the terrior of which they have been grown from. In the constant pursuit of high quality fruit, we have been blessed to have developed close relationships with various growers.
At the beginning of March marks the start of our vintage. Samples of grapes are picked on a weekly basis and analysed for sugar and acidity in order to establish the ripening period. Based on these results we can then plan our harvest, generally from Mid March to late April. Only one parcel of grapes is picked in any one vineyard, so timing is very important and influences the final quality of the wine. Harvest is carried out both manually and by machine. Yields are below 2.5 tonnes per acre on all vineyards.
The hard labor of the vineron is then passed onto the cellar, where the craft of the winemaker takes over and produces with great patience and time something quite magica. Individual parcels of fruit are all kept separate in the process of fermentation.
Oak barrels provide the perfect environment for maturing wines. All batches of wine are kept separate right up until blending.