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"Le Pergole Torte is a wine of tradition and innovation. It is a wine that speaks to the potential of Sangiovese and the unique attributes of Radda in Chianti. But above all else, Pergole Torte is a reflection of its creator. The late Sergio Manetti was an industrialist, an intellectual and a man of deep culture."
– Antonio Galloni
A quick background on the estate and why it's not called "Chianti": It's situated in the heart of Chianti Classico, near Radda (highest elevation in Chianti Classico), on a historic hilltop hamlet called Montevertine that dates back to the 11th century and was used then as a defense fortress. In the 60s, it was purchased by Sergio Manetti as a second home. It was planted to 6 acres of biodynamically-farmed vines. By the early 70s, local praise for the quality of his wines made Sergio leave his day job to focus on growing and producing this wine. This became a bit of a problem. Back then, the Chianti Consortium had rules for the wineries of the region--all Chianti wines must be made with a percentage of the white grape Trebbiano. Sergio wanted nothing to do with this and wanted to keep his wines pure, utilizing almost 100% Sangiovese with small amounts of Canaiolo and Colorino. So he backed out of the Consortium, and to this day his wines are simply labeled as "Rosso di Toscana", forgoing the Chianti Classico label. The vast majority of producers were unwilling to take this step because of the market visibility labeling their wine as Chianti brought. But Montevertine doesn't even make enough wine to have to worry about not selling it all. And frankly, the wines are so singular that labeling them Chianti would almost be a travesty.
Wine lovers and critics like Eric Asimov and Antonio Galloni have praised Montervertine for years, saying tasting their wines have "taken their breath away" and have called the estate "truly iconic". This reputation rests largely on Le Pergole Torte, Montevertine's top wine. Le Pergole Torte is a selection of their oldest and best vines It is without a doubt one of the greatest wines of Italy. There is something extremely special about this wine. It combines purity and elegance with all of the rustic fruit of Sangiovese. I often say that Montervertine drinks like the Burgundy of Italy. They are aromatic and lifted wines, wines you could smell for hours before even taking a sip. There's nothing hard-edged about them, they are seamless from front to back. And while all of their wines are great, Le Pergole Torte is revelatory.
The 2022 Pergole Torte vintage is considered a "magnificent", "expansive", and "brilliant" wine with "stunning depth" by Vinous, The 2022 Pergole is a wine that will go down as another monumental Pergole Torte, and another one to lay down for decades.
in addition to the 2022 Pergole Torte in 750ml, magnum, and jeroboam, we have a very small amount of some back vintage Montevertine Rosso 750s!
98 Points, JS: A spicy and deep wine with licorice and bergamot aromas. The fruit is bright and layered, with plums and red cherries. But it’s on the palate where you feel the quality of this wine. It’s full-bodied with ripe, velvety tannins and long, refreshing acidity. Polished aftertaste. Made for the long haul, but also very drinkable now. Drink or hold. (Jul 2025)"
97+ points, Vinous: “The 2022 Le Pergole Torte is every bit as magnificent as it was last year. Deep and expansive in the glass, with stunning depth, the 2022 stains the palate with layers of dark fruit, mocha, new leather and cedar. The 2022 starts to blossom with just a bit of time in the glass, leading to a finish that explodes on the back end. As has been the case for some time, the differences between Montevertine and Pergole Torte are increasingly mostly about style. The 2022 spent a year in Damy French oak barrels followed by a second year in cask. It will require a number of years to shed some baby fat to be at its most expressive. Drink: 2032-2052. (Jul 2025)"
2021 Il Duemilaventuno di Sergio Manetti Magnums, 100 points, Vinous: The The 2021 Il Duemilaventuno di Sergio Manetti is a tiny production of just 1,000 magnums to celebrate the 100th anniversary of founder Sergio Manetti's birth. It’s a wine that marries concentration, freshness and structure in a way I don't remember seeing in any other wine I have tasted from Montevertine. Macerated dark cherry, plum, mocha, new leather, incense, cedar and dried flowers all soar from the glass. Aging is two years in cask, like Montevertine, with no French oak. When Sergio Manetti first conceived Le Pergole Torte, ripeness was hard to come by in Chianti Classico, especially in Radda. French oak helped give the wines some of the textural richness and depth that Mother Nature simply could not provide. Tasting this wine naturally begs the question as to whether French oak is truly necessary in Pergole Torte today given much warmer, drier growing seasons. These magnums will be quite expensive, but beyond that I wonder if this wine opens the door to a more contemporary style for Pergole Torteti is a tiny production of just 1,000 magnums to celebrate the 100th anniversary of founder Sergio Manetti's birth. It’s a wine that marries concentration, freshness and structure in a way I don't remember seeing in any other wine I have tasted from Montevertine. Macerated dark cherry, plum, mocha, new leather, incense, cedar and dried flowers all soar from the glass. Aging is two years in cask, like Montevertine, with no French oak. When Sergio Manetti first conceived Le Pergole Torte, ripeness was hard to come by in Chianti Classico, especially in Radda. French oak helped give the wines some of the textural richness and depth that Mother Nature simply could not provide. Tasting this wine naturally begs the question as to whether French oak is truly necessary in Pergole Torte today given much warmer, drier growing seasons. These magnums will be quite expensive, but beyond that I wonder if this wine opens the door to a more contemporary style for Pergole Torte
Wine arrives this week
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