Montevertine Le Pergole Torte:
[mon-teh-veh(l)r-TEE-neh leh PER-go-ley TOR-teh]
Le Pergole Torte was the first single vineyard Super-Tuscan to be made from 100% Sangiovese. Owner Sergio Manetti was thoroughly displeased with the on-going addition of “vitigni migliorativi,” or complementary grapes (e.g Merlot, Cabernet Sauvignon, Cabernet Franc, etc.) to Sangiovese in an attempt to produce a more "international" wine with broader appeal. Manetti believed this implied that stand-alone Sangiovese wasn't good enough for top cuvees. Declaring Sangiovese second to none, he vowed never, ever to use other grapes in his red wines.
Founded in 1967 as a hobby, Montevertine has passed far beyond the realm of a casual pastime and into Toscana’s upper echelon, given Manetti’s devotion to expressing the inherent quality of Sangiovese. As he believed in Sangiovese’s ability to realize a wine of quality on a solo basis, Manetti took issue with the attention lavished on the Super-Tuscan contingent. Moreover, he also objected to the Chianti Classico appellation’s criteria for aging and permitted grapes (prior to the change issued in 1996). He believed that the DOC’s efforts to cultivate a wine of universal appeal undermined the grape’s image and that a pure Sangiovese derived from the favorable subzones of Chianti had the substance and concentration to stand up to new oak. Upon withdrawing from the consortium in 1981, Manetti undertook production of various bottlings that honored his conception of Sangiovese, validating its performance sans the use of the international set and introducing only minor amounts of Canaiolo and Colorino for his Rosso bottling. Manetti passed away a few years ago, leaving the estate to his son, Martino. While some feared that Martino would alter the profile of the wines, he has wholly adhered to his father’s principles, providing wines that maintain fidelity to Sergio’s vision.
Crafted exclusively in vintages that commensurate with its breeding (in a limited case production averaging 1,500 bottles), Le Pergole Torte undergoes an extensive maceration period ranging from 25 to 30 days and is aged in both barrique and Slavonian oak for a period of 18 to 24 months. While a wine of appreciable intensity, its expression is restrained, characterized by a medium body and fine-grained tannins. Le Pergole Torte has long been one of Sergio’s personal favorites with the 2001 securing a place in his cellar, given its demonstrative potential for aging. While he waits upon the '01's pleasure, he may turn to the 2003 and 2000 bottlings, which offer greater approachability at present, with the former being the more expressive of the two.
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Buy Le Pergole Torte
Wine: Super-Tuscan
Producer: Montevertine
Varietal(s): Sangiovese
Region: Toscana
Province: Siena
Commune: Chianti
Vineyard(s): Le Pergole Torte
Altitude: 425 meters
Exposure: North, Northeast
Classification: Toscana IGT
First Year: 1977
Bottle Production: 1,500
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