Pergolaia 2003 IGT Toscana

This predominantly Sangiovese based wine has attractive plum and savoury flavours, with round, soft tannins. A very enjoyable everyday wine.

Grapes
Sangiovese (80 %), Cabernet Sauvignon, Merlot, Syrah

 

Origin
Riparbella (Pisa), Tuscany

Yields
1,5 tonnes to 6,0 tonnes per hectare.
10 - 40 hectolitres of wine per hectare

Harvest
by hand, September 2003

Selection of Grapes
In the vineyard and on the sorting table in the winery

Vinification
- Prefermentation maceration for 2 days
- Fermentation in wooden botti (50 hl), by indigenous yeasts, without SO2 protection
- Maximum temperatures reached, 28°C
- 2 remontages per day for 7 days, followed by 1 remontage per day for 3 days
- Maceration on skins for a total of 20 days
- Malolactic fermentation in barriques
- Low SO2 additions, post MLF

Ageing
10 months in French barriques, 2 and 3 years old. Also a percentage in 15 hl and 25 hl wooden botti.

Alcohol
14,0°

Production
26,000 bottles