Sergio Manetti is credited with producing the first ever ‘Super Tuscan’ – quite the flex. Between 1977 and 1981 the estate produced Chianti Classico, hoping to compete at the highest national and international level, but by 1981 Sergio was finding the DOC rules too restrictive – i.e., the rule whereby producers couldn’t use 100% Sangiovese, but were instead required to blend in white varieties. So he bid goodbye to the appellation and chose instead to produce under the Vino da Tavola classification. His son Martino carries on his father’s tradition today – 100% late-harvested Sangiovese, fermented in cement, matured in Slavonian barrels for 18 months then another 6 in Allier oak barriques. ‘Le Pergole Torte’ is, amusingly, nowadays considered one of the most traditional Tuscan wines. Just as well Sergio decided to rebel, ey.