The Monteraponi estate has about 10 ha of vineyard, planted at altitudes between 400-570 metres and sited around the 200-hectares of 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. The traditional local varieties, Sangiovese, Canaiolo and Colorino for reds and Trebbiano and Malvasia 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.
The Chiantis are fermented in cement tanks, with long macerations – 25 days for Classico and 40+ for Riserva ‘Il Campitello’ – and aged in large old French and Slavonian botti for, typically, 16 and 26 months respectively. 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 Chianti, and are of limited availabilities, as are the mostly occasional releases of Monteraponi’s other estate produce; that delicious Trebbiano and exquisite grappa.