(From 2008 Vintage) 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 2008- Premature start of the season and average rainfall in March and April. May and June were marked by heavier rainfall giving some difficulty on varieties sensible to leaking (Merlot and Sangiovese). From June 20 until mid-October, a very dry summer with only one significatn rainfall each month (the 15th or 16th of each month it was raining!). Temperatures were slightly above average. All conditions have been reached as to have a good maturity and the grapes that were very small, and very focused. To summarize, 2008 was a year of great quality but small yields.