Wine Advisor
Montevertine, Le Pergole Torte 1990
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Description
Tasting notes
Reviewed by: Robert M. Parker, Jr.
The 1990 Le Pergole Torte (100% Sangioveto) reveals a compelling bouquet of roasted herbs, nuts, and sweet, jammy, plum-like fruit. It should drink well for 7-12 years. The 1990s from proprietor Sergio Manetti are the finest I have tasted from this high profile Tuscan producer. All three wines exhibit considerable ripeness, as well as wonderfully layered, textured palates with gobs of ripe black-cherry fruit intertwined with spicy new oak. Importer: Empson USA, Alexandria, VA.
Reviewed by: Monica Larner
The 1990 Le Pergole Torte marks the first vintage that saw a young Martino Manetti in the cellar working beside his father. This was an excellent vintage across Italy. Sadly, both bottles I tasted showed some faint cork taint or some other issue. Because a Riserva was produced in this vintage, the best barrels were directed to that effort and this wine suffered, no matter how you look at it. This wine opens to a very pretty appearance with dark saturation and thick concentration. The bouquet delivers dried fruit, candied citrus and fragrant tea leaf. Dark spice and bitter chocolate also appear in supporting roles. Instead of presenting evolved aromas, it appears inward looking and shy.
About the Producer
Montevertein is located in the heart of the Chianti hills, in the town of Lada, Chianti, at 425 meters above sea level. The winery grows only the indigenous grape varieties of the Chianti region: Sangiovese, Canajolo and Corolino. At Montevertine, simplicity, respect, extreme attention to detail and expertise are the guiding principles that inspire our daily work. The winery's winemaking methods are very traditional and have remained so since the first harvest. Hand-picked grapes are fermented in glassed concrete vats without temperature control, and pumping is done twice daily to keep the cap of the skins moist and thus more gently extract the tannins from the skins. After racking, malolactic fermentation begins in glassed concrete vats. Once fermentation is complete, the wine is left in barrels for approximately two years. The wines are aged in 5.5 to 18 hectoliter Slavonian and Ariel oak barrels and 225 liter Ariel oak barrels. The wines of the winery are never filtered, they are bottled by gravity.
1988(1)
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