All wines stored at 55° and 70% humidity
This was a radical move at the time, hard to believe now as so many of the great wines of Chianti Classico are produced with 100% Sangiovese. (Even though the law was changed in 1995 to allow 100% Sangiovese Chianti Classico many producers opt to maintain their "lower" IGT status). The estate gained a loyal following at home and abroad, with Sergio's son Martino taking an active role with his father in 1989. In 2000 Martino took full control upon his father's passing.
The 18 hectare estate rests high at 425 meters in Radda, one of the coolest zones in Chianti Classico. The soil is heavily dominated by limestone, coupled with the site's climate Montevertine has a sense of transparency and grace that stand out immediately. Le Pergole Torte is sourced from the estate's oldest vines and highest elevation plantings. Aging takes place in French barrique with a maximum of 15% new wood. The deft use of barrique here is so impressive, adding concentration and texture while still harnessing the pure, lithe qualities inherent in site.
* There's been much confusion about the derivation of the name Le Pergole Torte. When Sergio Manetti bought the property there was a neighbor named Bruno who had just 3 rows of vines planted. These vines were trained in the old pergola fashion and the wine produced was so mesmerizing that it was the impetus for Manetti to plant.
I've spoken before about how the wines from Montevertine always remind me of the qualities that may be found in Burgundy's Chambolle-Musigny and Volnay. Talking to Manetti after bringing him a bottle of Roumier's Chambolle was really exciting, hearing about his love for the village and particular producers - Those that approach winemaking as he does, eyes firmly fixed on reflecting terroir above all else and not being afraid to produce beautifully transparent wines.
Le Pergole Torte speaks to a very special place, tugging at the heartstrings like only the best wines of the world can do.