95% Sangiovese, 5% Canaiolo. Fermentation takes place in cement tanks, followed by about 25 days of maceration. The wine is aged exclusively in large oak for about 16 months and is bottled without being fined or filtered.
The vines are planted in soils that are full of calcareous stones, rich in marl and schist.
Monteraponi is more than just a winery, it’s an ancient medieval village just outside of the heart of Radda, built around three towers dating back to the 10th century. The entire property extends over an area of two hundred hectares set in a natural amphitheater, which is exposed to the south and sheltered from the north winds. Of those two hundred hectares only twelve are planted to vineyards. Another eight hectares are olive trees and the remaining land is covered with towering, ancient oak and chestnut trees. If that sounds like paradise, it’s because it is.
The land has been in current owner, Michele Braganti’s, family since the early 1970s but his father did commercialize his wines. Michele revived the winery in the early 2000s after falling in love with Radda’s ability to create world class Sangiovese.