Winemaker
Martino Manetti
- Discipline
- Winemaker
- Based in
- Radda in Chianti, Italy
i. Biography
The Path
Since 2000, Montevertine has been shaped by Martino Manetti in two linked roles: owner and winemaker. That combination matters in practice. It means the estate is guided as a whole, from vineyard decisions to cellar timing, with Martino Manetti responsible for the continuity between what is grown and what is bottled.
The Work Today
At Montevertine, the work starts with a narrow field of allowed grapes. Martino Manetti keeps the estate centered on native regional varieties—especially Sangioveto, Canaiolo, and Colorino—while excluding international grapes such as Cabernet Sauvignon and Merlot. That choice is not decorative. It sets the structure of the wines and defines the boundaries of the house style. The cellar follows the same logic of control and measure. Fermentation takes place in traditional cement tanks, and aging is handled according to each wine’s needs. Pian di Ciampolo spends 12 months in large oak barrels, Montevertine rests for 24 months, and Le Pergole Torte spends 12 months in large barrels and then 12 months in barriques. The sequence shows a method built on consistency, with each stage serving the character of the wine rather than obscuring it. Le Pergole Torte stands apart within that system. Described as the first cru, or one-vineyard, all-Sangiovese wine ever made, it is the clearest expression of Montevertine’s approach. The wine gathers the estate’s core ideas into one bottle: site, grape, and discipline, held without added ornament. Taken together, the wines show the range of Martino Manetti’s decisions without leaving the estate’s basic framework. Native grapes, cement fermentation, large oak, and barrique where needed are the working materials; the point is coherence, not noise.
Signature
Martino's signature wines include Le Pergole Torte, Pian di Ciampolo, Montevertine, Il Sodaccio, and Montevertine Riserva.
Acclaim
Recognition around Martino Manetti is tied most closely to Le Pergole Torte, which is described as the first one-vineyard all-Sangiovese ever made. In a region where Chianti is often read through blends and category, that wine gives a clear reference point for his standing. The larger reputation rests on consistency rather than accumulation. Pure Sangiovese, native varieties, cement fermentation, and aging in large oak and barrique where required: the method is plain, and the result is distinct enough to read at a glance.
Profile updated July 2026
FAQ
Asked of Martino
What is Martino Manetti's current role?
Martino Manetti is Owner & Winemaker.
What is Martino Manetti known for?
Pure Sangiovese wines, especially Le Pergole Torte.
