Small Group Tuscany Wine Tasting Safaris with Lunch / Dinner
Depart from Florence to eat and drink your way through Chianti, famous for red wines, cuisine, and stunning landscapes. Enjoy a Tuscan lunch or dinner and wine-tasting...
Structure
Drinking window
Latest scored vintage 2019: best 2027 to 2049.
vintage8 yrs30 yrs32 yrs
Critic scores
| Critic | Vintage | Score |
|---|---|---|
| Wine Advocate reviewed 2022 | 2019 | 97/100 |
| Vinous reviewed 2022 | 2019 | 96/100 |
Scores as published by each critic for the vintage shown.
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.
How to serve Le Pergole Torte
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
- Pair with. Bistecca alla fiorentina, Pici cacio e pepe, Aged pecorino toscano with chestnut honey. Match the wine's structure to the dish's fat and salt.
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.
- 1977: First Le Pergole Torte vintage, the first pure Sangiovese in the Chianti zone
- 1981: Montevertine leaves the Chianti Classico consortium
- 1982: Estate adopts Vino da Tavola classification, later Toscana IGT
Facts
- Producer
- Montevertine · visiting guide
- 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
Frequently asked about Le Pergole Torte
What does Le Pergole Torte taste like?
On the nose, red cherry, rose petal, dried herbs, leather. On the palate, sour cherry, tobacco leaf, iron, Mediterranean herbs. Structurally medium-bodied, firm tannins, high acidity with a long finish. 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.
When should I drink Le Pergole Torte?
Drink 8 to 30 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Le Pergole Torte?
Bistecca alla fiorentina is the canonical pairing. Other strong matches include Pici cacio e pepe and Aged pecorino toscano with chestnut honey. Charred T-bone needs the firm Sangiovese tannin and the dried-herb lift cuts the marbling.
What grapes are in Le Pergole Torte?
The blend is Sangiovese (100%). The wine is classified as Toscana IGT.
Tags
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