Some time ago in Florence there was a lunch at\nthe “Atto di Vito Mollica” restaurant to taste the latest releases of\nthe wines produced by Martino Manetti’s Montevertine company. There were around\n15 guests and the invitations were made personally by Liviana Manetti,\nMartino’s wife. The lucky ones were mainly wine enthusiasts and admirers of the\nwines of the Montevertine company.<\/p>\n\n\n\n
The wines that accompanied the food courses were\nPian del Ciampolo 2022, Montevertine 2021, Pergole Torte 2021, Pergole Torte\n2021 and Pergole Torte 2006 in double magnum format.<\/p>\n\n\n\n
Unscheduled, Martino served us, surprisingly, a\ndouble magnum of Montevertine Chianti Classico 1979.<\/p>\n\n\n\n
The menu created by Vito Mollica was very\ndelicious and the dishes perfectly combined Martino’s delicious wines.<\/p>\n\n\n\n
I would like to point out, however, that before\nlunch we were served de mis en bouche together with a Montevertine white wine\nfrom a few years ago<\/p>\n\n\n\n
Now we come to lunch.<\/p>\n\n\n\n
With the “Asparagus pie with pecorino foam\nand red partridge julienne” we were served the Pian del Ciampolo 2022\nwhose acidity perfectly matched the dish. We were then served “Pappardelle\nwith mountain pasture butter and thyme with Chianina tail ragout” which\ncombined well with the 2021 Montevertine which had finesse, elegance and a\nfloral violet finish. What a joy, what a perfect match!.<\/p>\n\n\n\n
The next dish was “Roasted Iberian pork\nwith fresh morels and agretti” paired with the 2021 Pergole Torte which\nhad a splendid intense violet on the nose and taste and a freshness that\npenetrated the juiciness of the dish. What food, what wines! With the selection\nof cheeses we were served the Pergole Torte 2006. The wine was still so young\non the nose and the taste was dried plum which integrated perfectly with\ncertain cheeses. As anticipated with the small pastry shop, we were\nsurprisingly served the Chianti Classico 1979 in a double magnum format.<\/p>\n\n\n\n
Obviously the pairing of this wine with the\npastries was purely coincidental. The wine was magnificent, what can I say? All\nthe guests were agitated with the joy of having had the privilege of sitting at\nthis splendid table with the continuous presence of Vito Mollica with his\ndelicious dishes paired with wines of exemplary pleasure, starting with a\nsimple wine (so to speak) such as Pian del Ciampolo to then arrive at the\nChianti Classico 1979.<\/p>\n\n\n\n
Let us now examine the wines tasted and drunk\nindividually, with the following clarification:<\/p>\n\n\n\n
Regarding the width of the\ntannin, it is important to make the following clarifications so that it can be\nunderstood. I feel the tannin of the wine on the upper gum. The total width of\nthe tannin is 6\/6, i.e. the entire width of the upper gum. Obviously, if the\ntannin is less broad, it could be for example 5\/6 and so on. The width of the\ntannin is important when the quality of the tannin is of good or high level.\nThe larger the tannin, the more the wine is worthy of attention, but the\ntannin, as I have specified, must, in any case, be of good quality. <\/p>\n\n\n\n
MONTEVERTINE<\/strong><\/p>\n\n\n\n PIAN DEL CIAMPOLO IGT, Tuscany, 2022 vintage<\/strong><\/p>\n\n\n\n (grape variety: 90% Sangiovese and 10% Canaiolo\nand Colorino)<\/strong><\/p>\n\n\n\n Mix of ruby \u200b\u200bred and\npurple.<\/p>\n\n\n\n Intense aromas of violet\nand sea water rise from the glass (it is the same as the scent of the white\npart of the watermelon peel)<\/p>\n\n\n\n Followed by notes of\neucalyptus mint, rosemary flower, liquorice grains, sage, straw and peeled\ntomatoes.<\/p>\n\n\n\n On the palate you can feel\na little of the usual acetic acid of this wine, the violet and the flavor.<\/p>\n\n\n\n The body is medium\nsufficient plus. Well balanced wine with freshness dominating the alcoholic\nmass. The tannins are sweet, quite broad (5\/6) initially velvety and then dry\nthe upper gum a little.<\/p>\n\n\n\n Its taste persistence is\nlong with a finish of violet and acetic acid.<\/p>\n\n\n\n (91\/100)<\/strong><\/p>\n\n\n\n MONTEVERTINE<\/strong><\/p>\n\n\n\n MONTEVERTINE IGT, Tuscany, vintage 2021<\/strong><\/p>\n\n\n\n (grape variety: 90% Sangiovese, 5% Canaiolo and\n5% Colorino)<\/strong><\/p>\n\n\n\n Purple red.<\/p>\n\n\n\n Upon olfactory examination\nyou can perceive the scent, albeit light, which quickly goes away of the After\neight chocolate (intense chocolate and mint) which is also typical of the use\nof new wood. The olfactory journey continues with aromas of eucalyptus,\nrosemary, sage, straw, jute, black morello cherry, hints of sacristy furniture\n(wood and incense), black pepper, violet to finish with whiffs of starch\n(starch spray for ironing).<\/p>\n\n\n\n On the palate it has a\nmedium body, has a cherry flavor and is fine and elegant. Wine with alcohol and\nfreshness in perfect balance between them, while the tannins are sweet, broad\n(6\/6–) initially velvety and then drying the upper gum a little.<\/p>\n\n\n\n Its persistence is long with a violet finish and a light woodiness that will disappear over time. (93\/100)<\/strong><\/p>\n\n\n\n MONTEVERTINE<\/strong><\/p>\n\n\n\n LE PERGOLE TORTE IGT, Tuscany, 2021 vintage<\/strong><\/p>\n\n\n\n (grape variety: 100% Sangiovese)<\/strong><\/p>\n\n\n\n Purple-red coat<\/p>\n\n\n\n On the nose there are\naromas of finely processed tannery leather, India ink, boiled rice starch,\nintense violet, paint enamel, straw, jute, mint, eucalyptus, black pepper,\nnutmeg, liquorice grains, light woody and black morello cherry.<\/p>\n\n\n\n Upon tasting it reveals a\nmedium body and an intense violet flavour. Alcohol and freshness are in perfect\nharmony with each other while the tannins are sweet, quite broad (5\/6++)\ninitially velvety and then dry and burn the upper gum a little.<\/p>\n\n\n\n Its taste persistence is long with a finish of intense violet and juicy black morello cherry. (96\/100)<\/strong><\/p>\n\n\n\n MONTEVERTINE<\/strong><\/p>\n\n\n\n LE PERGOLE TORTE IGT, Tuscany, 2006 vintage<\/strong><\/p>\n\n\n\n (grape variety: 100% Sangiovese)<\/strong><\/p>\n\n\n\n Format: double magnum<\/strong><\/p>\n\n\n\n Garnet red shines from the\nglass.<\/p>\n\n\n\n Olfactorily it is exuberant\nwith peanuts in the foreground, followed by the aromas of finely processed\ntannery leather, boiled rice starch, wild strawberry, India ink, very slight\naromas of zabaione, bacate ballotte (boiled chestnut with dried wild fennel),\nmint , eucalyptus, ending with whispers of clean sea water.<\/p>\n\n\n\n Mouth enchanted by the\nflavor of dried plum and a medium body.<\/p>\n\n\n\n The freshness dominates,\nwithout second thoughts, the alcoholic mass while the tannins are sweet, quite\nbroad (5\/6) initially velvety and then drying the upper gum a little. Its\nintense aromatic persistence is long.<\/p>\n\n\n\n (95\/100)<\/strong><\/p>\n\n\n\n MONTEVERTINE<\/strong><\/p>\n\n\n\n CHIANTI CLASSICO, 1979 vintage<\/strong><\/p>\n\n\n\n (grape variety: 100% Sangiovese)<\/strong><\/p>\n\n\n\n Format: double magnum<\/strong><\/p>\n\n\n\n Garnet red color with very\nfine orange edge.<\/p>\n\n\n\n The sense of smell is rich\nand varied, emerging aromas of dried fig, light of dried plum, jute, camphor,\nmint, eucalyptus, light of leather in fine tannery processing, intense of\njuniper berry to end with spicy hints of black pepper.<\/p>\n\n\n\n On the palate it has a\nsufficient medium body plus and a perfect balance between alcohol and\nfreshness, the latter completely enveloping the former. The tannins are sweet,\nbroad (6\/6–) and velvety.<\/p>\n\n\n\n Its persistence is long with a final flavor of juniper berry and a final flavor of blood orange. (96\/100)<\/strong><\/p>\n\n\n\n I would like to thank, for this pleasant event,\nLiviana who invited me and then Sergio and Martino Manetti, the first for his\nskill, passion and stubbornness and the second because he perfectly interpreted\nSergio’s thoughts and skill, continuing on his pleasant path .<\/p>\n","protected":false},"excerpt":{"rendered":" Some time ago in Florence there was a lunch at the “Atto di Vito Mollica” restaurant to taste the latest releases of the wines produced by Martino Manetti’s Montevertine company. There were around 15 guests and the invitations were made personally by Liviana Manetti, Martino’s wife. 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