Wine Montevertine Toscana IGT 2005

Montevertine - second wine farms, created by nature itself, rather than high-tech. It symbolizes a thin Tuscany, elegant and simple. The history of the beginning of this wine is associated with some difficulties. At the time, Sergio Manetti had to leave the consortium of Chianti Classico and refuse classification DOC, that nothing limits them to Giulio Gambell work on wines from Sangiovese, Colorino and Canaiolo. Winemakers tried to prove that Sangiovese - self-sufficient grade and he does not need the support of Merlot or Cabernet Sauvignon. As a result of these works were created fine wine Montevertine.

Montevertine economy is in the heart of Chianti, in the community of Radda at an altitude of 425 m above sea level. In 1967, Sergio Manetti, owner of the steel business, bought Montevertine as a country station. He restored the old house and broke a 2 hectare vineyard to make some wine for friends and customers. The first vintage - 1971, was more than decent, and Serdzhoo Manetti decided to present wine vseitalyanskoy wine fair in Verona - Vinitaly, through the Chamber of Commerce of Siena. The wine was an instant success, and a few years later, Sergio threw his business to devote himself to winemaking. It is from this area is still produced one of the greatest Tuscan wines in history, the icon of the Tuscan winemaking - Grand Le Pergole.
After the death of Sergio Manetti in 2000, vineyard management passed to his son Martino Manetti, who is assisted by Bruno Bini - comprehensive expert on climate and soils, and Giulio Gambella, which since 1977 is the only oenologist and consultant services, author of the first millesime Le Pergole Torte .

Now Montevertine vineyards occupy 18 hectares, of which 90% is given Sangiovese and 10% - Colorino and Canaiolo. Wine production is extremely traditional and never changed from the first year of manufacture. The grapes are harvested by hand, usually fermentation takes about 25 days in cement vats enameled without temperature control. Then the wine assambliruetsya. Malolactic fermentation is carried out in cement vats. Excerpt runs 18 months in Slavonian oak barrels, 6 months in French oak barriques of Allier and 6 months in bottles. No filtration and stabilization is not performed, the bottling is done under the influence of gravity. Wines are produced in a limited volume - an average of 2,000 boxes of 6 bottles. Ageing potential of wines - 15 years or more.