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Galatrona 2017 - Petrolo
Petrolo

GALATRONA 2017 - PETROLO

  Italy / Tuscany
€150.10
128.30
€128.30
QTY
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95pts from Robert Parker and 97pts from James Suckling!

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Why do we love it?

Did you know that there are some top Merlots outside Bordeaux? If not then we should definitely introduce you to Galatrona by Petrolo, a topnotch Tuscan Merlot with astronomical ratings in a row since its first bottling, in 1994. Suffice it to say that 2017 vintage has scored 95pts from Robert Parker and 97pts from James Suckling!

In 1716 the Grand Duke of Tuscany singled out the 4 most valuable pieces of Tuscany based on the wine and oil they could produce. Val ’Arno di Sopra, where Petrolo is located, is amongst these 4. Particularly it is located on the eastern and western hills between Florence and Arezzo.

Petrolo was founded in 1834 by Giorgio Perrin and was later taken over by Bazzocchi family. The unique environment, where vines and olives coexist having created a unique ecosystem, is responsible for some of the best wines in the world. Luca Sanjust and the rest of Petrolo's team worked very hard for the 2017 vintage, which was quite warm towards the end and with very reduced yields. But according to Robert Parker’s words, who said that even in a hot year like this the wine is not overripe or heavy but instead has an impressive freshness and botanical dimension, they created something truly special.

Galatrona comes from the homonymous Cru vineyard, which is organically grown. The harvest is of course done by hand and after the very strict sorting, the wine is fermented with ambient yeasts in concrete tanks. After that, it is transferred to French oak barriques (1/3 new) where it matures for 18 months. There are no words to describe the result…it is that incredible!


Galatrona by Petrolo is one of the most coveted and great wines in the world, one of those that is a life experience to try!

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

It has deep purple color and intoxicating aromas of black cherry, cassis, bilberry framed by botanical hints such as rosemary and sage. Notes of tobacco, citrus, vanilla, tea, and pepper complete the impressive set.

On the palate, the rich and expressive fruit intensity is crunchy and blends harmoniously with the sweet elements of the barrel and the alcohol.

It has full-body, crisp acidity and robust tannins.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 14%
Origin Tuscany, Italy
Variety Merlot
Aromas black cherry, cassis, bilberry, rosemary, sage, tobacco, citrus, vanilla, tea, pepper
Bottle Size 750ml
Barrique 18 months
Serving temperature 16°C
Aging 8+ years
Closure Cork
Organic Yes

GALATRONA 2017 - PETROLO

PAIR IT

with wild boar ragout, bistecca alla Fiorentina, minced lamb moussaka, tsingiale dolce forte, or beef burger with aged cheddar and bbq sauce.

 

 

Willd boar with vinsanto and citrus

1500 gr. wild boar


For the marinade
500 ml. wine vintage
200 ml. Red wine
1½ tablespoons of honey
3 tablespoons of balsamic
2 tablespoons of soy sauce
1 tablespoon corn flour
2-3 rinds of tangerines, oranges, grapefruits, bitter orange
1 sprig of rosemary
2-3 cloves
4 berries of all spice
1 teaspoon of mixed peppercorns
Taragon
2 onions
80 gr. butter
Salt

For the marinade:
Wash and clean the wild boar very well, and remove any hairs.
In a pot, put all the ingredients of the marinade and mix well. Place the pieces of wild boar inside.
Cover with a towel and leave either in the fridge or in a cold, dry environment. Let the wild boar marinate for at least 12 hours.


Cooking:
Remove the meat from the marinade and keep it aside.
Put a large casserole to high heat and saute the meat.
Do not put any oily substance because the meat will release some liquids.
Once the liquids evaporate, add the butter and saute the meat until it gets an even, brown color.
Add the onions finely chopped or crushed. Once the onions get a golden color, pour in the marinade.
Lower the fire. Add salt and about 2 cups of hot water.
Braise the wild boar until the sauce thickens and the meat is tender.
Serve with brown rice with added pine nuts and raisins.

 

Eva Monochari

Food Blogger

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