Montevertine, Le Pergole Torte 2017

Alcoholic fermentation�in concrete vats for about 25 days. Malolactic fermentation in concrete vats. Ageing -12 months in barriques, 12 months in Slavonian oak barrels and about 3 months in bottle

This small 11-hectare estate is part of Super Tuscan history. Le Pergole Torte is named after the first vineyard planted by Sergio Manetti in 1967 who had left an industrial career to invest in the Montevertine property with his friend, oenologist Giulio Gambelli. From 1977 to 1981, they produced Chianti Classico with the aim of competing at the highest levels on a national and international basis. However, by 1981, Sergio was finding the Chianti DOC legislation too restrictive (producers were not allowed to use 100% Sangiovese and were required to blend in white grape varieties). Sergio wished to produce a premium Tuscan wine that truly conveyed the unique terroir of the area and its affect on the genuine Italian grape, Sangiovese. He was left with no choice but to leave the Chianti Consorzio and produce wine under the Vino da Tavola classification. His rebellion led him to become probably the first to produce a Super Tuscan and the rest is now history. Today, Martino Manetti, Sergio's son is committed to developing the truly Italian nature of Montevertine wines and following the simple recipe established by his father: 100% Sangiovese grapes, harvested relatively late, fermented in cement tanks without controlled temperatures, maceration on the skins for 25 days, malolactic fermentation in concrete tanks, maturation in slavonian oak barrels for 18 months and a further 6 months in allier oak barriques. Ironically,Le Pergole Torte is known today as one of the most traditional Tuscan winesand, thanks to Sergio's refusal to compromise in favour of a global style, is a true interpretation of the Tuscan terroir and grape.