MONTERAPONI DIVISION 1 CHIANTI CLASSICO LOCALITY: Radda, Chianti Classico A little way off the SR 429 between Radda and Castellina, the road track leads off to località Monteraponi and the beautiful little property the Braganti family have owned since 1974. The drive takes you up 150 200 metres higher than many other areas in the Chianti Classico zone, and immediately there s a feeling of history and tradition, even before you arrive at the winery. WINEMAKER: Michele Braganti monteraponi.it Località Monteraponi TUSCANY The cluster of buildings that date from the 10th century, and which once belonged to Ugo, Governor of Tuscany, have been preserved and are visually striking and architecturally and historically important. But this is no mere historical wonderland (although worth a visit or stay for the aesthetics alone), with Monteraponi now widely considered a member of Chianti Classico s Division 1. From 2003, Michele Braganti started to commercialise his own wines, diverting their much sought-after grapes away from local buyers.
Alessandra Deiana and Michele Braganti The Monteraponi estate has about 10 hectares of vineyards, planted at altitudes between 400 570 metres around a natural amphitheatre of slopes composed of Chianti s typical Galestro (compact shale and clay) and calcareous Alberese soils, with a heavy presence of limestone pebbles. A new, and as yet unnamed, vineyard planted at an elevation of 500 metres, with a southern exposition, will increase land under vine to 12 hectares. The traditional local varieties, Sangiovese, Canaiolo and Colorino for reds, and Trebbiano and Malvasia for whites, provide the raw material for the fastidious Michele to use his ultra-low intervention and minimal-addition approach to present some of the most beautiful wines radiant, fresh, layered and interesting Chiantis, and a remarkable Trebbiano dry white, one of those wines which makes you rethink the variety! It reminds most of the best old-school Vernaccia di San Gimignano, and therefore the thoughts go straight to the obvious: pasta, sardines, broad beans and gripping green Tuscan olive oil! The Chiantis undergo spontaneous fermentation without temperature control in 30 50hl cement tanks, with long macerations 25 days for Classico and 40+ for Riserva Il Campitello. Pump overs occur twice per day prior to ageing in large old French and Slavonian botti for, typically, 16 and 26 months respectively. Racking in botti only occurs if heavy reduction ensues, and the bottling takes place without fining or filtration. These are lively wines, layered with waves of aromatics strong on red berries, cherry skin, violet, sandalwood and tobacco leaf. They are relatively austere and high-tensile, savoury yet lush and with endless feel and flavours. These are great Chiantis, and are of limited availabilities, as are the mostly occasional releases of Monteraponi s other estate produce: that delicious Trebbiano and exquisite grappa.
Barrel room THE WINES 2016 Trebbiano First trialled as an experimental wine in 2010, a mere four François Frères barriques (50% new) are produced from less than ten rows of 40-year-old Trebbiano vines, grown in the Il Campitello and Baron Ugo vineyards. 70% de-stemmed fruit is gently pressed, then left in contact with the skins for 48 hours; fermented in oak with indigenous yeasts, with battonage occurring twice per week and 8 months of ageing in barrique. A small sulphur addition is made to inhibit malolactic fermentation, and the wine is bottled without fining or filtration. Deep in colour, but surprisingly fresh on the palate with minimal, well-integrated oak and a good line of acidity. Certified organic.
2015 Chianti Classico 95% Sangiovese, 5% Canaiolo grown at 450 metres, with vine age of around 17 years. After a gentle de-stemming, fermentation begins spontaneously in large concrete vats without temperature control. The 2015 vintage saw a total fementation/maceration time of 25 days, with pump overs twice per day. The cellar temperature is gently increased to 20 C in December/January to encourage natural malolactic fermentation, before the wine is pumped to large Slavonian and French botti for 16 months. Finally, the wine is transferred by gravity back to concrete to settle for 1 month prior to bottling without fining or filtration. 2015 is being touted as one of the best vintages in recent years, and this wine is a terrific reflection of this, showing intensity and length of flavour. Certified organic. 2014 Chianti Classico Riserva Il Campitello 90% Sangiovese, 7% Canaiolo, 3% Colorino from the Il Campitello vineyard, sited at 420 metres with a south-west exposure. This 45-year-old vineyard is the first to be picked, normally around the first week of October, however in 2014 it was later ripening, with harvest commencing around the second to third week of October. Winemaking follows that for the Chianti Classico, though with maceration times stretching out to 46 days and ageing in large botti for 26 months, followed by 3 months of settling in concrete and bottling without fining or filtration. A wine with incredible clarity and focus, a reflection of the cooler vintage. Certified organic.
Grappa di Chianti Classico Il Campitello Pomace of Sangiovese, Canaiolo and Colorino from Il Campitello is sent to the Nannoni di Paganico distillery immediately following racking in order to preserve the intense and typical aromatics. The traditional calderini method is used to produce this grappa, which is bottled without ageing in oak. 42% abv.