From: Tuscany, Italy

Varietals: 25% Syrah, 25% Merlot, 25% Sangiovese, 25% Petit Verdot

Tasting Notes: “A blend of Merlot, Sangiovese, Petit Verdot and Syrah, this has aromas of black-skinned berry, Mediterranean brush and a whiff of orange zest. The bright palate offers raspberry, cinnamon and white pepper alongside polished tannins and fresh acidity. Drink through 2025.” –Kerin O’Keefe, Wine Enthusiast, 89 points

Viticulture on the Petra estate was established all the way back in 1808 when Napoleon’s sister, Elisa Bonaparte Baciocchi, the Princess of Lucca and Piombino and grand duchess of Tuscany, chose to establish an agricultural and vinicultural project near the ancient village of Suvereto, on the hills of the Val di Cornia and with a glimpse of the Tyrrhenian Sea.  Two centuries later, current proprietor Francesca Moretti fell in love with the history and the culture of the locale and decided to set aside the idea of becoming a vet to study agriculture and enology, starting right away to search for a property to convert to a wine-making company in the Bordeaux tradition.

This wine comes from an estate vineyard called Zingari, which was born as an experimental vineyard to test the aptitude of its varietals (Syrah, Merlot, Sangiovese, and Petit Verdot) to the climate and terrior.

Pairing: The blend in Petra’s 2018 Zingari Rosso Toscana offers a balance of smooth, red fruit and herbal earthiness that will match perfectly with the umami notes and body of a hearty pasta dish like Florence Fabricant's Tagliatelle with Mushrooms in Red Wine found in NYT Cooking.