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Chianti Classico 2024
€27,90
Tax included
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Monteraponi is a medieval hamlet in Radda in Chianti, built around towers from the tenth century, on a 470-meter hill above the Arbia valley. This Chianti Classico comes from here: Sangiovese with a little Canaiolo, spontaneously fermented and bottled unfiltered.
A Chianti Classico from the hills of Radda, bright and fresh. For the table and for any evening with friends.
Taste & aroma
In the glass, a light, transparent, crystal-clear red. On the nose violet, green pepper, and raspberry. On the palate a strong minerality that joins with the freshness of the chalky, stony galestro soils. It has body and long persistence, yet stays easy to drink and does not tire the palate; silky, soft tannins underline its elegance.
At a glance
Vintage
2024
Grape varieties
95% Sangiovese, 5% Canaiolo
Classification
Chianti Classico DOCG
Origin
Monteraponi, Radda in Chianti
Soils & altitude
calcareous and stony, rich in galestro, 450 to 570 m
Ageing
at least 16 months in large oval oak casks, then 1 month in concrete
Alcohol
14% vol
Contents
750 ml
The winery
The Monteraponi estate covers 200 hectares, a natural amphitheater open to the south and sheltered from the north winds. Only twelve hectares are vineyards, ten of them registered as Chianti Classico DOCG; in addition there are eight hectares of olive trees and centuries-old oak and chestnut forests surrounding the estate. It is farmed organically, certified by ICEA.
In the cellar
Harvesting is done exclusively by hand, usually from the first week of October. Fermentation starts on its own, in glazed concrete tanks, without temperature control and without added yeast. The wine stays on the skins for about 25 days, pumped over and punched down by hand every day; malolactic fermentation is also spontaneous. It then ages at least 16 months in large oval oak casks and one more month in concrete, where it clarifies naturally. Bottling is by gravity, always during a waning moon, without filtration and without fining.
At the table
A Chianti for the table: with poultry and pork, with cured meats and cheese, with pasta in tomato sauce or ragù, and also with an aged pecorino. Open it ahead of time or decant it, and serve at 16 to 18 °C (61 to 64 °F).