The Caiarossa 2019 Pergolaia is a biodynamic and organic blend that highlights 80% Sangiovese, complemented by 15% Cabernet Sauvignon and 5% Merlot. This Tuscan red opens with inviting aromas of red and purple fruits, including wild plum and dried cherry, enriched by notes of potting soil and pressed rose. Sangiovese shapes the wine's Mediterranean character, with floral and herbal nuances adding freshness. The palate reveals a seductive body with soft tannins and impressive depth, capturing the essence of Tuscany’s tradition in an elegant, easy-drinking wine.

Hand-harvested in September, the wine undergoes skin maceration for 15 to 25 days. Alcoholic fermentation takes place in 50-hectoliter concrete tanks using only indigenous yeasts, at a controlled maximum temperature of 28°C. Pumping-over is done twice daily for the first 7 to 10 days, then once daily until the end of maceration. Malolactic fermentation occurs in both concrete tanks and wooden casks. The wine is then aged primarily in older 500L tonneaux for 12 to 14 months, followed by an additional 10 months in either concrete or 25-hectoliter wooden tanks.