Costa Toscana IGT Hebo 2025 Petra

What kind of wine is it

Hebo di Petra is a Tuscan red wine with a fresh, fruit-forward and approachable character. It comes from a blend of Merlot, Cabernet Sauvignon, Sangiovese and Cabernet Franc, combining softness, structure and vibrancy. The result is an easy-drinking red, designed to accompany everyday meals without sacrificing depth on the palate.

Where it comes from

The grapes come from the entire estate of Petra, in the Costa Toscana area. The vineyards average 22 years of age and grow on clay-sandy soils, slightly calcareous. The coastal climate and soil composition contribute to the juicy fruit and freshness that characterize this red.

How it’s made

The grapes, trained to Guyot with controlled yields, ferment in temperature-controlled stainless-steel tanks to preserve the purity of the fruit aromas. The wine then ages for eight months in concrete vats, which maintain the fresh, fruity character without any wood influence. This is followed by four months of bottle ageing, which refine the balance before release.

Tasting notes

In the glass it is a bright ruby red with violet highlights. The nose offers fresh aromas of strawberry, cherry and raspberry, accompanied by hints of Mediterranean scrub such as eucalyptus, licorice root and sandalwood. On the palate it is fresh, fruity and juicy: a vibrant acidity and a savory streak deliver excellent length, while the finish is balanced by well-judged, gentle tannins.

Food pairings

Its freshness and juicy fruit make it versatile at the table. It pairs well with platters of cured meats and medium-aged cheeses, with pasta with ragù and other meat sauces. It also accompanies white meats, mixed grills and pizza with poise, where savoriness and acidity support the richness of the toppings.

When to serve it

This is a red designed for informal, convivial meals, from family dinners to barbecues with friends. Thanks to its gentle tannins and effortless drinkability, it needs no time to open up: it’s enjoyable right after opening.