<\/p>\n\n\n\n
This\nspring, I had the pleasure of being invited by Liviana and Martino Manetti to\ntheir winery in Radda in Chianti, in the Montevertine area, to preview the new\n2023 vintages of Pian del Ciampolo, the 2022 Montevertine and the 2022 Pergole\nTorte. These wines were tasted before lunch and during the pleasant meal cooked\nby the talented Liviana.<\/p>\n\n\n\n
We\nwere in the company of Martino’s nephew, Tancredi Reimitz, who deals with the\ncommercial aspect of the wines, and Mr. Diego Barovier, the company’s sales\nagent for the Venice area.<\/p>\n\n\n\n
Two\ndays earlier, Martino and Liviana had hosted their sales representatives to let\nthem taste the wines they were about to release, and had organized a lunch with\nthe famous and excellent catering company Guido Guidi of Florence. The sales\nrepresentatives were all present, except for Mr. Barovier, who was busy that\nday and came two days later when I was invited.<\/p>\n\n\n\n
I\nreally liked the new wines, in my opinion the 2023 vintage will be superior to\nthe excellent 2022 and I think this not because I have already tasted them but\nbecause of the quality of the 2023 Pian del Ciampolo, last but not least, we\ndrank the “21 di Sergio Manetti” which I awarded 99\/100.<\/p>\n\n\n\n
Before\ndescribing the wines tasted I must make the following clarification.<\/p>\n\n\n\n
Regarding the width\nof the tannin, it’s important to clarify the following points so it can be\nunderstood. I taste the tannin in the wine on the upper gum. The total width of\nthe tannin is 6\/6, that is, the entire width of the upper gum. Obviously, if\nthe tannin is less wide, it could be, for example, 5\/6, and so on. The width of\nthe tannin is important when its quality is good or high. The wider the tannin,\nthe more worthy of attention the wine is, but the tannin, as I specified, must,\nin any case, be of good quality.<\/p>\n\n\n\n
Let’s now move\non to describing the wines we tasted.<\/p>\n\n\n\n
MONTEVERTINE FARM<\/strong><\/p>\n\n\n\n PIAN DEL CIAMPOLO TOSCANA IGT, 2023 vintage<\/strong><\/p>\n\n\n\n (blend: 95%\nSangiovese and 5% Canaiolo and Colorino)<\/strong><\/p>\n\n\n\n Ruby\nred dress with purple hues.<\/p>\n\n\n\n From\nthe glass, aromas spread, among which the intense aroma of ripe black marasca\ncherry stands out, followed by mint, eucalyptus, sweet notes of the outside of\nthe sugared almond, old wood, rust, chinotto, intense violet, light hints of\ndried plum, peeled tomatoes and slight hints reminiscent of peach and apricot\njuice.<\/p>\n\n\n\n On\nthe palate it reveals a medium plus body and a fruity flavour of cherry and\nplum.<\/p>\n\n\n\n A\nwell-balanced wine with a freshness that completely envelops the alcohol. The\ntannins are sweet, thick, and quite broad (5\/6), initially velvety, then slightly\ndrying the upper palate. Its intense aromatic persistence is long and\npersistent. An exciting wine! Its structure reminds me of the 2015. Normally,\nthis wine has a slight acetic acid aroma on the nose, which is somewhat\ncharacteristic of its character, but in the 2023 and 2015, I didn’t detect this\naroma.<\/p>\n\n\n\n (93\/100) <\/strong><\/p>\n\n\n\n MONTEVERTINE FARM<\/strong><\/p>\n\n\n\n MONTEVERTINE TOSCANA IGT, vintage 2022<\/strong><\/p>\n\n\n\n (blend: 95%\nSangiovese and 5% Canaiolo and Colorino)<\/strong><\/p>\n\n\n\n Ruby red shines\nthrough the glass.<\/p>\n\n\n\n Rich and varied\nnose with aromas of black cherry, intense violet, light notes of old and new\nwood, Marseille soap, mint, eucalyptus, black pepper, nutmeg, wafer biscuit,\njuniper berry, peeled tomatoes, light notes of chocolate, finishing with\nsensations of peach juice.<\/p>\n\n\n\n On the palate,\na slight hint of acetic acid is perceived, reminding me of Pian del Ciampolo in\ngeneral, but not the 2023. This wine has a generous freshness that completely\ncovers the alcohol content. Aging in the bottle will make it even more\nbalanced.<\/p>\n\n\n\n The body is\nmedium and the tannins are sweet, broad (6\/6-) and velvety.<\/p>\n\n\n\n Its taste has a\nlong persistence with a violet finish.<\/p>\n\n\n\n (93\/100)<\/strong><\/p>\n\n\n\n MONTEVERTINE FARM<\/strong><\/p>\n\n\n\n THE TORTE PERGOLE, 2022 vintage<\/strong><\/p>\n\n\n\n (blend: 100%\nSangiovese)<\/strong><\/p>\n\n\n\n Ruby red color.<\/p>\n\n\n\n Olfactory mix\ncomposed of aromas of sacristy furniture (incense), mint, eucalyptus, intense\nviolet, woody notes, pot pourri, black cherry, intense sweetness of pipe\ntobacco (reminds me of Clan tobacco), plum, finishing with puffs of chocolate.<\/p>\n\n\n\n On the palate,\nit has a chocolatey flavor, a medium body, and a perfect balance between\nalcohol and freshness. The tannins are sweet and broad (6\/6-), initially\nvelvety, then slightly drying the upper palate. It has a long finish with a\npleasant violet note.<\/p>\n\n\n\n (96\/100)<\/strong><\/p>\n\n\n\n MONTEVERTINE\nFARM<\/strong><\/p>\n\n\n\n “SERGIO\nMANETTI’S 2021”<\/strong><\/p>\n\n\n\n (Blend: 100%\nSangiovese)<\/strong><\/p>\n\n\n\n Produced for sale only in magnum format. 1,000\nmagnum bottles produced.<\/p>\n\n\n\n Sangiovese grapes from the oldest Pergole Torte\nand Montevertine vineyards were used.<\/p>\n\n\n\n Ruby red color.<\/p>\n\n\n\n An olfactory kaleidoscope of intense violet,\ndried plum, mint, eucalyptus, licorice, warm ironing cloth soaked in starch,\nhints of Bas Armagnac, boiled chestnuts, schiacciata with grapes, rosemary,\nblond leather, capers, Marseille soap, and ending with hints of iris.<\/p>\n\n\n\n On tasting, it reveals a medium-plus body and a\nperfect balance between alcohol and freshness, the latter completely enveloping\nthe former.<\/p>\n\n\n\n The wine at the entrance has an intense violet\nflavour.<\/p>\n\n\n\n The tannins are sweet, quite thick, and broad (6\/6–).\nThey are initially velvety, then slightly dry out the upper palate (a sin of\nyouth). The palate has a long, persistent finish with a hint of medicinal\nherbs.<\/p>\n\n\n\n (99\/100)<\/strong><\/p>\n\n\n\n In\na previous tasting I had given it a score of 98\/100, which with this tasting I raised\nto 99\/100.<\/p>\n\n\n\n It\nwas a pleasant meeting during which I was able to calmly taste the new wines.<\/p>\n","protected":false},"excerpt":{"rendered":" This spring, I had the pleasure of being invited by Liviana and Martino Manetti to their winery in Radda in Chianti, in the Montevertine area, to preview the new 2023 vintages of Pian del Ciampolo, the 2022 Montevertine and the 2022 Pergole Torte. These wines were tasted before lunch and during the pleasant meal cooked […]<\/p>\n","protected":false},"author":3,"featured_media":16296,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"tdm_status":"","tdm_grid_status":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1],"tags":[751,401],"class_list":["post-16309","post","type-post","status-publish","format-gallery","has-post-thumbnail","category-uncategorized","tag-lunch-in-montevertine","tag-paolo-baracchino-2","post_format-post-format-gallery"],"jetpack_featured_media_url":"https:\/\/www.paolobaracchino.com\/wp-content\/uploads\/2025\/11\/IMG-20250313-WA0008.jpg","jetpack_shortlink":"https:\/\/wp.me\/pav13q-4f3","jetpack_sharing_enabled":true,"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/16309","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/comments?post=16309"}],"version-history":[{"count":2,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/16309\/revisions"}],"predecessor-version":[{"id":16311,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/16309\/revisions\/16311"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media\/16296"}],"wp:attachment":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media?parent=16309"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/categories?post=16309"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/tags?post=16309"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}