La Pettegola

Vermentino · Toscana IGT

Bolgheri & Tuscany Coast

La Pettegola



Method of production

Following a very soft pressing, the fermentation takes place for about 13-16 days in temperature-controlled stainless steel tanks.

The winemaker comment

Most recent white wine born at Banfi, La Pettegola is characterized by its aromatic expression, rich and delicate, as well as for its lively acidity.

Wine awards 2014

Vintage notes 2012

  • La Pettegola
  • Denomination IGT Toscana
  • GRAPE VARIETIES Vermentino with small percentages of Sauvignon Blanc
  • Method of production

    Soft pressing of the grapes. The fermentation is in temperature-controlled stainless steel tanks (14-16°C) for a period of 13-16 days.

  • BRIX 22.7
  • ALCOHOL 12.7%
  • PH 3.21
  • Color intensity 0.09
  • Total acidity 6.13
  • Malic Acidity 1.4
  • Volatile Acidity 0.13
SO2 (MG/LT.)
  • Total 120
  • Free 43
  • Seasonal Outcome The growing cycle began in the usual time frame, with dry weather in April and May. June was marked by cooler temperatures and a lack of rainfall. Summer saw a return to regular average temperatures in July through mid-August, when a sudden heat wave raised temperatures over 40°C (104°F) through the end of the month. A sun-drenched September, with normal average temperatures, allowed for a good harvest.

Pale yellow color. On the nose, intense fruity aromas of apricot and grapefruit and hints of  maquis.


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