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Montevertine, Le Pergole Torte 2012
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Tasting notes
Reviewed by: Monica Larner
Uneven ripening resulted in lower yields in this vintage. Usually 24,000 bottles of Le Pergole Torte are produced, but the 2012 Le Pergole Torte totaled a mere 16,000 bottles. Martino Manetti estimates that he had to throw away 30% of his grapes. That painful sacrifice yielded very good results in terms of the overall quality of this wine. This is a fluid and complex wine that is already showing signs of a slow and steady evolution. The bouquet is dark and penetrating with dark cherry, spice and red rose petal. Its not the best edition of this celebrated wine, but Le Pergole Torte remains one of the best wines made in this difficult vintage.
Reviewed by: Monica Larner
Born in a difficult year that saw yields reduced by as much as one-third because of uneven ripening, the 2012 Le Pergole Torte is showing very subtle signs of its difficult infancy. The wine was a little more shut down when I revisited it on the occasion of this retrospective. The bouquet holds back a little but seemingly wants to give more of itself. With a little patience, you can coax out stubborn aromas of red currants, dried cherry, spice and cigar box. The mouthfeel is thinly veiled and delicate in nature. Fruit for this vintage came in with high alcohol and high pH.
Reviewed by: Antonio Galloni
The 2012 Le Pergole Torte is brilliant. In fact, this is one of the best showings of the 2012 that I can recall. The flavors are bright, focused and pulsing with energy. Because of its mid-weight structure and not overly complex personality, the 2012 looks like it will start drinking well sooner rather than later. Even today, the 2012 is extremely beautiful. This is a terrific showing for the 2012.
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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