Le Pergole Torte

Varietals: Sangiovese 100%
Yield (wine/ha): 40 hl
Alcoholic fermentation: in cement vats over approx. 25 days
Malolactic fermentation: in cement vats
Ageing: 18 months in slavonian oak barrels, 6 months in allier barriques and approx. 6 months in the bottle
Serving temperature: 17-18° c
Matching dishes: roast white and red meat, poultry and wildfowl, venison, cheese.
Artistic labels by Alberto Manfredi
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Bottle Le Pergole Torte