For years now, the Pergole Torte di Montevertine have been a beacon and a reference model for any Sangiovese enthusiast.
They are born after a very careful selection of the grapes in the vineyard that ferment in cement tanks and then mature in Slavonian oak barrels for 12 months and in barriques for another 12.
Martino Manetti continues to create simply unique wines, just like his father did in his time. This wine is the sublime proof of this: balanced, crisp, long and with an infinite sip. Inimitable.

Montevertine is located in the heart of Chianti, halfway between Florence and Siena, precisely 3 kilometers south of Radda in Chianti.

Sergio Manetti purchased Montevertine in 1967 as a vacation home for his family. Manetti immediately planted two hectares of vineyards and built a small cellar with the idea of ??producing wine for family and friends. The first vintage produced and bottled under the supervision of Sergio Manetti dates back to 1971 and it was immediately clear that it would not be a wine “just for friends”. A few years later Manetti abandoned his main activity to dedicate himself to what had become his new passion: wine.

Manetti immediately recognized the potential of Sangiovese and dedicated all his efforts to it. In 1981, due to the refusal of Chianti Classico to approve a wine made only from Sangiovese, Montevertine left the Chianti Classico consortium, thus renouncing the denomination. Despite the formal lack of the appellation, Montevertine remains one of the rare examples of a true Chianti Classico.

The last few years have seen a generational transition at Montevertine with the passing of Sergio Manetti, Giulio Gambelli (the master taster of the estate for many years and a great connoisseur of the Sangiovese grape) and, more recently, Bruno Bini (the cellarman). Montevertine is now in the hands of Martino Manetti, son of Sergio, and Paolo Salvi, a student of Gambelli. Both protect the style and philosophy of their predecessors.

The estate is located at an altitude of 425 meters. There are 18 hectares of vineyards at Montevertine, 90% of which are planted with Sangiovese grapes with the remaining vineyards dedicated to Colorino and Canaiolo.

The vineyards are divided into nine separate parcels. The oldest vineyard, planted in 1968 is that of Pergole Torte. After a manual harvest, the grapes are fermented in large concrete vats (150 hl) for at least 25 days.

Malolactic fermentation takes place in concrete, then the wine is racked into Slavonian oak barrels that vary in size from 5.5 to 18 hectoliters in capacity. The Pergole Torte is finally transferred into French barriques (Alliers) for the final six months of its refinement.