Questo vino

Vineyard and terroir

Pegasos was made entirely from Sangiovese grown in the estate vineyards at Case Basse, a property of more than 23 hectares situated at 320 m in the southwestern sector of Montalcino. The vineyards occupy hilly, well-drained ground of volcanic origin, rich in minerals and naturally low in fertility. They form part of a diverse estate ecosystem and cover 10 hectares in total.

The vines are cultivated by hand without herbicides or other chemical products, while the soil is fertilised only with organic substances. Harvesting is entirely manual. Selection begins in the vineyard and continues in the cellar: only healthy, ripe grapes are destemmed, with the berries kept intact, before a final berry-by-berry inspection.

Grapes

100% Sangiovese from the Case Basse estate vineyards.

Vinification

Fermentation is spontaneous, driven by native microorganisms developing in situ, without artificial yeasts. It takes place in large vertical Slavonian oak vats. The fermenting must is analysed daily, while sensors record its temperature every ten minutes; observation and analytical data guide the timing of manual pumping over.

Ageing

The unusual course of the 2005 growing season led one barrel to reach maturity after approximately three years. The estate matures its wines for extended periods in large Slavonian oak barrels. During maturation, the wine is tasted regularly and monitored through chemical, physical and microbiological analysis; racking is the only cellar operation at this stage.

The underground cellar lies 14 m below ground and maintains a temperature of about 13 °C and humidity of 85%, moderated by natural air circulation. Bottling takes place directly in the cellar. The bottled wine then rests there for several months before labelling, packing and shipment.

Vintage notes

Pegasos was produced only in the 2005 vintage. Its creation followed the unusual weather pattern of that year, when a single barrel matured after roughly three years.