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Montevertine Pergole Torte 2012

Winemaker's Notes:

While Montevertine usually produces around 2,000 cases of its Le Pergole Torte in any given vintage, the growing season of 2012 was so unusual that yields were down about a third, and the estate crafted only 1,300 cases of in this vintage--oh, but what a wine it is! Seductive and sinfully complex, the '12 Le Pergole Torte unspools in layers of juicy, dark fruits, warm cigar wrapper, licorice and spice, crushed flower petals, and smoke. Remarkably approachable, this Le Pergole Torte almost oozes across the palate with tremendous dry extract and velvety tannins, and it fills the mouth with a satisfying texture as it builds to a balanced, sustained finish. Acknowledged as the finest expression of Sangiovese, Montevertine's flagship wine gives the grape its due, placing it alongside Burgundy's Pinot Noir in terms of age-ability, finesse and nuance. Vinified in cement, the wine first ages in cask and then in barrique before being bottled, where the wine rests for at least six months before release. Fully organic since 2009, Le Pergole Torte is a wine of world-class status, and the '12 bottling allows for unusual early approachability.

Azienda Agricola Montevertine:
MONTEVERTINE lies within the heart of the Chianti hills, in the community of Radda at an altitude of 425 m above sea level. Documents show that the site has been dwelled since the 11th century. Traces of the original construction, which undoubtedly was of defensive nature and which later on had been converted to a rural housing, are still preserved. Our wine-making procedure is extremely tra... Read more
MONTEVERTINE lies within the heart of the Chianti hills, in the community of Radda at an altitude of 425 m above sea level. Documents show that the site has been dwelled since the 11th century. Traces of the original construction, which undoubtedly was of defensive nature and which later on had been converted to a rural housing, are still preserved. Our wine-making procedure is extremely traditional and it has been never been varied since the very first vintage. The grapes are harvested by hand and then fermented in glazed cement vats, without temperature control, and the must is topped up twice daily in order to keep the top marc moist and to obtain a slow extraction of the tannins from the skins. After the racking off, the malolactic fermentation is also carried out using cement vats. At the end of the malolactic fermentation, our wines are stored in wooden barrels over a period of approximately two years.The wines will never be filtered and the topping-up method, without any pumps, is used for the bottling. For the ageing of our wines we use oak barrels from Slavonia with a 5.5 to 18 hectolitre capacity and 225 litre Allier casks. Read less

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While Montevertine usually produces around 2,000 cases of its Le Pergole Torte in any given vintage, the growing season of 2012 was so unusual that yields were down about a third, and the estate crafted only 1,300 cases of in this vintage--oh, but what a wine it is! Seductive and sinfully complex, the '12 Le Pergole Torte unspools in layers of juicy, dark fruits, warm cigar wrapper, licorice and spice, crushed flower petals, and smoke. Remarkably approachable, this Le Pergole Torte almost oozes across the palate with tremendous dry extract and velvety tannins, and it fills the mouth with a satisfying texture as it builds to a balanced, sustained finish. Acknowledged as the finest expression of Sangiovese, Montevertine's flagship wine gives the grape its due, placing it alongside Burgundy's Pinot Noir in terms of age-ability, finesse and nuance. Vinified in cement, the wine first ages in cask and then in barrique before being bottled, where the wine rests for at least six months before release. Fully organic since 2009, Le Pergole Torte is a wine of world-class status, and the '12 bottling allows for unusual early approachability.

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