7 Ratings
Caiarossa Pergolaia Toscana IGT

Wine Details



Winemaker's Notes

(From 2009 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 2009 - In 2009, the beginning of the growing season was marked by a very rainy month of April.Then around the flowering period and until the end of June the weather was dry, allowing a very good fruit set. The summer was hot with episodes of rain with thunderstorms and the month of August was very hot compared to the seasonal average. But then in early September, the weather went cooler, allowing the other varietials to ripe more slowly with high temperature variations between day and night.