It's easy to look at Le Pergole Torte as the more powerful site expression compared to Montevertine's Rosso and Pian del Ciampolo, but I think that misses the point. Manetti believed in the greatness of 100% Sangiovese from this hillside, and Le Pergole Torte always shows its class in this stable through its level of precision and delineation. 

The 18-hectare estate rests high at 425 meters in Radda, one of the coolest zones in Chianti Classico—Le Pergole Torte is sourced from the estate's oldest vines and highest elevation plantings. Montevertine's limestone soils coupled with climate has a sense of transparency and grace that stands out immediately. The deft use of French barrique (15% new oak maximum) is impressive, adding concentration and texture while still harnessing the pure, lithe qualities inherent in the site. 

There is much confusion about the origin of the name Le Pergole Torte. When Sergio Manetti bought the property, his neighbor named Bruno had just planted three rows of vines trained in the old pergola fashion. The wine Bruno produced was so mesmerizing that it became the impetus for Manetti to plant two hectares at this vacation property in 1967. The first vintage (1971) received such a glowing response that Manetti began focusing on winemaking exclusively.

Due to Chianti Classico laws, which required the addition of Trebbiano in the blend, Manetti chose to leave the consortium in 1981. This was a radical move, and even though the law changed in 1995 to allow 100% Sangiovese Chianti Classico, they still opt to maintain the "lower" IGT status. The estate gained a loyal following at home and abroad, with Sergio's son, Martino, taking an active role in 1989; Martino took over upon his father's passing in 2000.

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