Situated in the heart of the Chianti district, Montevertine lies about halfway between Florence and Siena. The land was acquired by Sergio Manetti in 1967. Planning to make a small amount of wine for family and friends, Signor Manetti planted 2 hectares of vineyards and achieved rapid success, choosing to devote himself entirely to producing wine at his estate until 2000. After Sergio Manetti's death, Montevertine passed into the hands of his son Martino and Paolo Salvi, protege of longtime estate oenologist Giulio Gambelli. Due to Signor Manetti’s refusal to incorporate Trebbiano into the Montevertine blend, their wines have been labeled “Rosso di Toscana” since 1981.

The estate sits at an elevation of 425 meters and encompasses 18 hectares of vineyards, 90% of which are planted to the Sangiovese grape with the remaining vineyards dedicated to Colorino and Canaiolo. The vineyards are divided into nine separate parcels with the oldest vines planted in the Pergole Torte vineyard in 1968. 

Grapes are harvested manually before the wines are fermented in cement cuves for at least 25 days. The malolactic fermentation also occurs in cement cuves before it is racked into Slavonian oak barrels. The Pergole Torte is ultimately racked into smaller French oak barrels for the final six months of its elevage. All movement of the wine is by gravity and the wine is never pumped, in accordance with the traditional methods of the region. The wines are bottled without filtration and then held in bottle for at least six months prior to release.