TUSCANY, ITALY
From renowned importer Neal Rosenthal – ” One of the beautiful things about Pergole Torte is its consistency through the decades. Because it has always been produced in a manner that de-emphasizes technology—fermented spontaneously in concrete without temperature control, moved by gravity, aged in used wood (in large botti the first year and smaller barrels the second), and bottled without filtration, every Pergole Torte since the estate’s inception displays with clarity its genetic blueprint despite the usual variation among vintages. The palate is like a world-class athlete—muscular and concentrated, yet lithe and agile at the same time, with an ultra-intense finish that promises decades of development. A word about that: Pergole Torte can be deceptively approachable in its youth, due to a relatively gentle extraction and an emphasis on purity and elegance over structure;

Food Pairings: Only the finest beef and good friends!