 PERGOLAIA IGT Toscana Grapes - Sangiovese (91%), Merlot (6%) e Cabernet Sauvignon (3%) Origin - Riparbella (Pisa) / Tuscany Yield - 9.050 plants per hectare, 50 hectoliters of wine per hectare Harvest - By hand, for about 6 weeks (from the beginning of September until mid-October 2007). Selection of Grapes - In the vineyard and on the sorting table in the winery Vinification - Maceration on the skins: Between 15 and 25 days, with first a few days of cold maceration. Alcoholic fermentation: in wooden casks of 50 hl (only indigenous yeast) and smaller concrete tanks. Two pumping-over for about 7 to 9 days, then once a day for 4 to 7 days, then once every two days for a very short time. Malolactic fermentation: mostly in tanks and some in barrels. Ageing - For Pergolaia, there is no use of new oak. The wines can be aged in different kind of casks: barrels of second to fourth wine or bigger "botte". The aging time in wood is about 12 to 16 months, and then the wine is kept in concrete tanks until his bottling, about two years after the harvest. Vintage 2007 - Start of the vegetation growth in late March, beginning of April, which is slightly earlier than usual. Then an ideal weather for optimum development of foliage; temperature slightly above average and frequent rainfall the end of May. The three summer months were drier allowing us to grow perfect healthy grapes. Maturation conditions are very close to 2004 with an existing but limited water stress, leading to a perfect phenolic maturity for each variety. Alcohol - 13.5 % Production - 28.000 bottles
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