Pergolaia IGT


Varieties

Sangiovese 88%, Cabernet Sauvignon 8%, Merlot 4%,

Soil

Red clay with a lot of ferric sand with high stone content.

Vineyard and yield

Cordon trained, spur pruned. Between 180 and 210 meters above sea level, with moderate slopes. 13 years old (planted in 2000) 9.050 plants per hectare 40 hectoliters per hectare.

Harvest

By hand in September.
Selection of grapes
A first time in the vineyard and then in the cellar on the sorting table.

Agriculture

Use of multiple vegetal extracts and seaweed extract to enhance the natural defence of the vines, together with low concentration of copper and sulphur. Fertilization with our own compost.

Pergolaia är en av Löddrig Häst verkliga storsäljare. Caiarossas instegsvin Pergolaia finns på ett stort antal bättre restauranger i Stockholm och Göteborg. Vinet är ekologiskt, biodynamiskt och är ett spontanjäst naturvin

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. About two pump-over a day during alcoholic fermentation (7/10 days), then once a day until the end of maceration. The malolactic fermentation takes place in cement vats and wooden barrels.

Ageing

For Pergolaia, there is no use of new oak. The wines can be aged in different kind of casks : barrels of two or three years old and bigger barrels. 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 2013

After a cold and rainy winter, 2013 vintage was characterized by a wet spring which led to pressure from fungal diseases, particularly at the blossom period. Lower-than-average temperatures in August further slowed the already delayed growth of our vines. Those challenging conditions made biodynamic preparations such as 501 (photosynthesis enhancer) very useful. Perfect conditions in September, which gave sunny and dry days matched with unusually cold nights helped to find the balance in the vineyard for 2013 vintage. The long and slow ripening allowed keeping nice acidity levels and let our grapes reach a great tannin maturation without excessive sugar levels.

Alcohol

13.5 % vol

Production

32.000 bottles 0.75 L, Magnum 1.5 L, Magnum 3L, Magnum 6L.