Le Pergole Torte

In the glass

Aroma: red cherry, rose petal, dried herbs, leather

Palate: sour cherry, tobacco leaf, iron, Mediterranean herbs

The canonical pure-Sangiovese IGT. Red cherry, rose and dried herbs over a tobacco-and-iron core; long, linear finish that rewards a decade or more in bottle.

What it pairs with

• Bistecca alla fiorentina Find bistecca alla fiorentina on TableJourney →
  Charred T-bone needs the firm Sangiovese tannin and the dried-herb lift cuts the marbling.
• Pici cacio e pepe Find pici cacio e pepe on TableJourney →
  Pepper-and-pecorino pasta meets the wine's tobacco-and-iron savouriness.
• Aged pecorino toscano with chestnut honey
  Pecorino salinity sharpens the rose-and-cherry aromatics; chestnut honey echoes the leather.

History

Sergio Manetti released the first Le Pergole Torte in 1977 as the first pure Sangiovese vinified in the Chianti zone. The producer left the Chianti Classico DOCG consortium in 1981 and chose Toscana IGT (and Vino da Tavola historically) on principle, even as the wine became one of Italy's reference Sangioveses. Today Martino Manetti runs the estate.

1. 1977 — First Le Pergole Torte vintage, the first pure Sangiovese in the Chianti zone
2. 1981 — Montevertine leaves the Chianti Classico consortium
3. 1982 — Estate adopts Vino da Tavola classification, later Toscana IGT

Facts

Producer

Montevertine

Grapes

Sangiovese (100%)

Classification

Toscana IGT

Oak

12 months in French oak barriques followed by 12 months in Slavonian oak casks, then around three months in bottle

ABV

14.0%

Price

EUR 200 to 350 at retail

Drinking window

8 to 30 from vintage

First vintage

1977

Scores

• Wine Advocate 97 (2019 vintage, reviewed 2022)
• Vinous 96 (2019 vintage, reviewed 2022)

Tags