Wine Advisor
Montevertine, Le Pergole Torte 2000
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Description
Tasting notes
Reviewed by: Monica Larner
The 2000 Le Pergole Torte comes from a hot and dry vintage that produced small, compact berries and required shorter maceration times as a result. This wine was made as Martino's father, Sergio Manetti, was nearing death. Martino says that he remembers wishing that his father had a better wine to taste in his final year. The 2000 vintage offers moderate complexity and a relaxed, no-fuss personality. There is a very subtle touch of volatile acidity as well—but all said and done, this is a successfully aged expression of Sangiovese that has pushed strong all these years. The wine was not easy to make, given the sad turmoil in the Manetti household. It offers dried cherry aromas, dusty tannins and a silky entry to the palate.
Reviewed by: Antonio Galloni
The 2000 Le Pergole Torte is bright, fresh and lifted, with surprisingly mid-weight structure and lovely overall balance. The 2000 is a delicate, polished Pergole Torte with terrific balance and a real sense of sensuality. Given the warm vintage, this is a surprisingly delicate wine. A bit fragile and fading, the 2000 is a wine to drink over the next few years as there is nothing to be gained by waiting. "This is the last wine my father tasted from cask before he passed," adds Martino Manetti. "Honestly, I would have preferred that my father's last wine be more important, but that's the way things turned out. For obvious reasons, I have never really liked the 2000 much, but today it's not bad."
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.
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