Caiarossa Pergolaia 2019

Accolades:
92/100 – Robert Parker’s Wine Advocate
92/100 – James Suckling
92/100 – Falstaff

“The Caiarossa 2019 Pergolaia (an organic and biodynamic wine) is Sangiovese with smaller parts Merlot and Cabernet Franc. The bouquet opens to red and purple fruits with wild plum, dried cherry, potting soil and pressed rose. Those floral tones and mild herbal signatures are what give this wine its very Mediterranean, easy-drinking personality.” – Robert Parker’s Wine Advocate

“Black olives, iodine, salted plums and blackberries here. It’s medium-bodied with firm, creamy tannins. Lovely creaminess, with fresh, savory and saline character. 76% sangiovese, 18% cabernet sauvignon and 6% merlot. From biodynamically grown grapes. Drink or hold.” – James Suckling

“Medium ruby red with slightly lightening rim. On the nose it is initially restrained, then tones of ripe cherry, wild strawberry and currant, hints of violets in the aftertaste, seems slightly icy. Elegant on the palate with supple tannins, complex and with a long and exciting finish.” – Falstaff

Tasting Note: 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. 80% Sangiovese with 15% Cabernet Sauvignon and 5% Merlot, from the Podere Serra all’olio and Podere Nocolino vineyards.

Winemaking Notes: Harvested by hand in September. 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. Aged mainly in old tonneaux of 500L for about 12 to 14 months, then 10 months in concrete or wooden tanks of 25 HL.

Certification: Organic, Biodynamic

Alcohol: 14.0%

Variety: Sangiovese, Merlot, Cabernet Franc

Region: Tuscany, Italy