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Montevertine, 'le Pergole Torte', IGT Toscana, 2013

About this wine

Sergio Manetti planted 2 hectares of vineyards in 1967. He quickly became disillusioned with the Chianti regulations which included a requirement to include white grapes in the blend. Le Pergole Torte is, and has always been 100% Sangiovese and is now made from a selection of the best fruit from the estate. Fermentation takes place in cement and the wine is then aged for the first year in French barriques, before spending a further two years in large casks. This is a refined style of Sangiovese with ageing potential of thirty or more years. Antonino Galloni described Le Pergole Torte as 'viscerally thrilling', going on to state: 'Le Pergole Torte isn’t a great Tuscan or Italian wine. It is simply one of the world’s elite wines'. Of the 2013 vintage he says 'all the elements are in place for the 2013 to challenge for a spot among the great Pergole Tortes of all time'. (Vinous.com)
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