About this wine
Vineyard and terroir
The fruit comes from Montevertine’s historic vineyards in Radda in Chianti, planted between 1968 and 1999. Le Pergole Torte was first produced in 1977 and was the first varietal Sangiovese vinified in the Radda in Chianti area.
The general wine yield is 40 hl/ha. For the 2020 vintage, it was 35 hl/ha.
Grapes
100% Sangiovese.
Vinification
Alcoholic fermentation takes place in concrete vats. The general specification gives a duration of approximately 25 days, while the 2020 technical sheet records 20 days. Malolactic fermentation also takes place in concrete vats.
The 2020 harvest began on 26 September.
Ageing
The wine matures for 12 months in Allier barriques and then for 12 months in Slavonian oak casks, followed by approximately three months in bottle.
Technical data
For the 2020 vintage:
- Alcohol: 13.28%
- Dry extract: 26.6 g/L
- pH: 3.19
- Total acidity: 5.97 g/L
- Volatile acidity: 0.52 g/L
- Residual sugar: 0.1 g/L
- Total SO₂: 59 mg/L
Serving and pairing
Serve at 17–18 °C. Pair with roasted white or red meats, fine poultry, game and cheeses. The 2020 sheet gives a shorter recommendation of red meat, game and cheeses.
Vintage notes
The 2020 growing season in Chianti Classico was regular, with rainfall arriving at suitable moments and summer warmth that was not oppressive. The vineyards experienced minimal infection pressure and consequently required very few treatments. Ripening was even, and the final yield was excellent.
Label / history
Le Pergole Torte debuted with the 1977 vintage. Its artistic labels are associated with Alberto Manfredi, and the wine page presents a gallery of his vintage-label designs beginning with 1982.
