Monteraponi is an organic estate winery in Località Monteraponi in Radda-in-Chianti in Tuscany, Italy. It makes Chianti Classico DOCG red wines, Vin Santo del Chianti Classico DOC and red and white Colli della Toscana Centrale IGT wines. The average annual production is 50,000 bottles.
Owner: Michele Braganti. He released his first wine from the 2003 vintage.
Staff: Consultant (2019): Maurizio Castelli.
Vineyards: 200 ha of land. Crossed by the Arbia river. Woods mostly. 12 hectares of vines: 10ha of Chianti Classico DOCG (90% Sangiovese, 7% Canaiolo, 3% Colorino). Also Merlot, Trebbiano, Malvasia.The Campitello vineyard is located at 420 metres above sea level in a natural amphitheater facing south. Steep slopes. Campitello is separated from the other vineyards by the forest. Marly (alberese) and clayey (galestro, schistous clay).
Organic certification: 2009 First vintage with full organic certification.
Winemaking: Spontaneous fermentation is in concrete vats, without any yeast addition or temperature control. Following a very long skin maceration for a minimum 40-45 days. The malolactic fermentations takes place without any addition of bacteria or other type of starters. The ageing is almost for 26 months in large format French and Slavonian oak. Racked to concrete vats for 3 months to settle pre-bottling without any filtration or clarification. Bottled under the waning moon.
Colli della Toscana Centrale IGT Trebbiano: 100% Trebbiano Tosscano
Colli della Toscana Centrale IGT Rosato: A rosé made from Sangiovese.
Vino Rosso di Monteraponi: Sangiovese.
Chianti Classico DOCG, Monteranno: 2017 95% Sangiovese, 5% Canaiolo. 13.5%. Light and crisp (Anteprima 2019).
Chianti Classico DOCG Riserva, Baron Ugo: 2010 90% Sangiovese, 7% Canaiolo nero, 3% Colorino del Valdarno. The Baron’Ugo vineyard stands out over Monteraponi from the highest point, at 570 metres, on a stony, calcareous soil rich in alberese and marl. Harvesting and vinification take place separately from the rest of the grapes, as for the other Campitello reserve. Spontaneous fermentation takes place in vitrified concrete tanks, without temperature control and without the addition of yeasts. Followed by a maceration on the skins for 30-35 days with daily pumping over and punching down by hand. Once the alcoholic fermentation is over, malolactic fermentation follows, spontaneously. Aging takes place in large oval French or Slavonian oak barrels for at least 36 months. It ends aging for a further 3 months in cement, where the wine decants naturally before being bottled by gravity, always during the waning moon. Further 6 months of bottle aging follow. Bottled unfiltered and unfined.
Chianti Classico DOCG Riserva, Il Campitello: A single vineyard. | 2013 13% alc. | 2015 90% Sangiovese, 7% Canaiolo, 3% Colorino. 14% alc. Nice mid-weight, bright fruit (Anteprima 2019). | 2016 13.5%. | 2017 12.5%
Baron’Ugo, Toscana Rosso IGT: 2015 90% Sangiovese 7% Canaiolo, 3% Colorino. 6,000 bottles.
Vin Santo del Chianti Classico DOC: 2005 Bottled.
Other activities: 1,150 olive trees.
Azienda Agricola Monteraponi
I-53017 Radda in Chianti (SI), Italy
Tel+39 0577 738 208 | www.monteraponi.it