Monteraponi in the Chianti Classico region, between Radda and Castellina, was a historic ruin until 1974 when Carla and Antonio Braganti decided to buy the estate. They aimed to restore the 0ld buildings to house a new cellar and create themselves a truly stunning property. This ancient medieval hamlet once owned by Baron Ugo the Marquis of Tuscany in the 10th century now overlooks 10hectares of vineyard area.
The next generation; Michele Braganti – began commercialising his own wines in 2003 “diverting their much sought-after grapes away from local buyers” – Peter Johns, PrimaveraSelections.
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. – Peter Johns, PrimaveraSelections
Some wines have been planted as high as 570 metres above sea level, and the soil is a mixture of hard Alberese and Galestro, limestone with a lot of calcareous rocks.
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. Peter Johns, PrimaveraSelections
This traditional gentle and low tech approach gives wines with floral notes, full of acidity and freshness and minerality to the palate. Already regarded as some of Chianti Classico’s most exciting, vivid and age-worthy wines. Pair with Tuscan food to completes the picture.
Contact your Epicure Rep to get your hands on some of these highly limited wines.