Flaschenpost team tip: Goes great with pasta, pizza and beef. Our recommendation: Drink this organic red wine at a slightly chilled 17°-18°C. The following period is the ideal phase of enjoyment of this wine: Until 2032.

The vinification took place as follows: The must undergoes alcoholic and malolactic fermentation in cement barrels, the wine is aged for 18 months in oak barrels and a further 6 months in barriques from Allier. The bottle is left to rest for 18 months before being sold. Sergio Manetti loved running against the tide, was convinced that the regulations were a brake and did not want to respect them. Pergole cake became a “vino da tavola” and remained so from '77 to '97, then became an IGT wine from 1998. Sergio was also a pioneer here, in those years numerous Tuscan cultwines appeared with the simple name “Vino da tavola”. This was the time of the slow but steady penetration of Cabernet on the wine-growing scene in Tuscany; Sergio did not want to adapt to fashion and raise the autochthonous Sangiovese vine, a true expression of the Tuscan terroir, to the highest level; this was achieved by drastically reducing yields (40 DZ/ha), selecting of the best clones, the pressing of only fully ripe grapes from the best locations. The vineyard, 2 ha, oriented N/N-W, was cultivated in 1968. Acidity: 6.17 g/l; dry extract: 26.8 g/l Note: Pergol cake was not produced in 1984-89-91-02 and 05.

Allergy information: Contains sulfites