From 2003, Michele Braganti started to bottle his own wines at Monteraponi, withholding their much sought-after grapes from local buyers. The Monteraponi estate has about 11 hectares of established vineyard, planted at altitudes of between 420–580 metres (some of the highest in the Chianti Classico zone) around a natural amphitheatre of slopes composed of Chianti’s typical Galestro (compact shale and clay) and calcareous Alberese (weathered sandstone) soils, with a heavy presence of limestone pebbles throughout.
95% Sangiovese, 5% Canaiolo grown at 450 metres from vines with an average age of 17 years. After a gentle destemming, co-fermentation of the two varieties begins spontaneously in large concrete vats without temperature control. The 2018 vintage saw a total fermentation and maceration time of 40 days with racking twice per day (this was one of the longest for the CC). The cellar temperature is gently increased to 20°C in December/January to encourage natural malolactic fermentation before the wine is pumped to large botti of Slavonian and French origin for 16 months maturation. The wine is transferred by gravity back to concrete to settle for 1 month prior to bottling without fining or filtration. This vintage is certainly one that immediately shows brightness and energy. Certified organic.