PERGOLAIA IGT Toscana

Grapes - Sangiovese (95%), Merlot/Cabernet Sauvignon (5%)

Origin - Riparbella (Pisa), Tuscany

Yield - 3 to 7 tonnes per hectare,
20 to 40 hectolitres of wine per hectare

Harvest - By hand in September 2004

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

Vinification :
Prefermentation maceration for 2 days
Fermentation in wood (50 hl oak tank), by indigenous yeasts, without SO2 protection
Maximum temperature reached; 28°C
2 pumpovers a day (remontage) for 8 -10 days, followed by 1 pumpover for 2-4 days
Maceration on skins for a total of 18 - 22 days
Malolactic fermentation in barrique
Low SO2 addition, post MLF

Ageing - In French barriques, 2 & 3 years old, and wooden botti, 15 to 25 hl for a total of 10 months

Alcohol - 13,8 %

Production - 13.000 bottles