2017, the harvest from Ay, Dizy, Hautvillers (66%) Avize and Oiry (34%). Winter and Spring were exceptionally dry; the beginning of Spring was mild but, in April, destructive frosts ravaged the vineyards, especially in the Côte des Blancs. Temperatures then rose and the weather was good until July. The end of the growing season was hot but very wet. The...
Producer: Bouquin Dupont Fils
A wonderful champagne, 100% Chardonnay of Avize from vineyards more than 60 years old. A base of citrus fruit melted with the scent, and taste, of a custard where there are also two drops of lemon juice. Delicious and enjoyable.
Producer: Jurij Fiore & Figlia
The 2020 Chianti Classico Sonocosì is bright, fresh and light in body, all of which make it a good choice for drinking now and over the next decade or so. This north-facing site at 550 meters in altitude yields a lithe, aromatically expressive Classico loaded with character. Vinification and aging in oak keeps the flavors vibrant.
Montevertine was founded in 1967 as the holiday home of a steel industrialist, Sergio Manetti, who decided to make wine for fun. Today, taking a sip of Pergole Torte takes you into a parallel world, the world of Montevertine. At Montevertine simplicity, respect, attention to every detail and savoir-faire are the guide of every day
Montevertine’s 2006 Pergole Torte is also 100% Sangiovese, but it emerges from vineyards in Radda in Chianti. The late Sergio Manetti created Pergole Torte at a time when the Chianti Classico regulations dictated that white grapes be part of the blend in Chianti Classico.
The 2013 Le Pergole Torte is another wine that has gone into a shell over the last year. Bold, pungent and powerful, the 2013 possesses striking fruit and overall presence, but it is presently totally shut down. Today, the tannins are forbidding, to say the least. The 2013 Pergole Torte is a wine for the exceedingly patient.
Gracious and racy, the 2011 Le Pergole Torte is superb. A younger version of the 2007, the 2011 is all about spherical texture and pure voluptuousness. Although 2011 was a warm vintage, the Pergole Torte still needs a few years in bottle for the tannins to soften fully.