Pergolaia

igt toscana rosso

Following the Tuscan tradition,

Sangiovese dominates in this blend, shaping

Pergolaia into a wine of intense

bouquet, seductive body with soft tannins

and superb depth.

  • varieties

    Mainly Sangiovese with small amount of Cabernet Franc, Cabernet Sauvignon and Merlot.

  • vineyard

    Podere Serra all’olio, Podere Nocolino.

  • harvest

    By hand, in September.

  • selection of grapes

    A first time in the vineyard and then in the cellar on the sorting table.

  • vinification

    Maceration on the skins between 15 and 25 days. Alcoholic fermentation in concrete tanks of 50 hectoliters (only indigenous yeast) at controlled temperature, max. 28°C.

    Two pumping-over a day for about 7 to 10 days, then once a day until the end of maceration. Malolactic fermentation in concrete tanks and wooden casks.

  • ageing

    Mainly in old tonneaux of 500L for about 12 to 14 months. Then 10 months in concrete or wooden tanks of 25 HL.

  • first year of production

    2003.

Caiarossa