PERGOLAIA      IGT Toscana   

Grapes - Sangiovese (90%), Merlot (5%) e Cabernet Sauvignon (5%) 

Origin - Riparbella (Pisa) / Tuscany 

Yield - 3 to 7 tones of grapes per hectare20 to 50 hectoliters of wine per hectare 

Harvest - Hand made in September 2005 

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

Vinification - Prefermentation maceration for 2 daysAlcoholic Fermentation in wood (50 hl oak tank), only by indigenous yeasts, without SO2 protectionMaximum temperature reached; 28°C2 pump-overs a day (remontage) for 7 days, followed by 1 a day pump-over for 3 daysMaceration on skins for a total of 18 - 22 daysMalolactic fermentation in barriqueLow 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 - 13.5 % 

Production - 26.000 bottles