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.
Pergolaia
igt toscana rosso
- 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.