Pergolaia - Caiarossa - 2018

150 cl

Robert Parker: 92 points

Alcohol content: 13% vol.

Grape varieties: Mainly Sangiovese with small amounts of Cabernet Franc, Cabernet Sauvignon and Merlot

Vinification:

Maceration on the skins for 15-25 days. Alcoholic fermentation in 50-hectolitre concrete tanks (indigenous yeasts only) with temperature control, max. 28°C. Pumping over or manual breaking of the cap twice a day during alcoholic fermentation (7/10 days), then once a day until the end of maceration. Malolactic fermentation takes place in concrete tanks and wooden barrels.

Maturation - Mainly in large 10 and 15 HL barrels for 12/14 months and then a further 10 months in concrete tanks.

Tasting note:

Sangiovese is the grape variety that shapes itself with a classic Tuscan Pergolaia accent and its savoury elegance: intense bouquet, soft and enveloping body, sweet tannins, beautiful depth. Mainly Sangiovese with small quantities of Cabernet Franc, Cabernet Sauvignon and Merlot. This is an organic wine

Caiarossa:

Caiarossa is located near the village of Riparbella, a few kilometres from the sea. The estate has 100 hectares, 37 of which are planted with vines. The 60 plots - on which 7 red and 4 white varieties are cultivated - are differentiated according to soil type, altitude and exposure.

Since 2004, the estate has been owned by the Albada Jelgersma family, who have been active in the wine world since the 1970s and also own Château Giscours in Margaux. While biodynamics take centre stage in the vineyard, the inspiration in the cellar comes from the oriental discipline of Feng Shui.