VINEYARD | It is well known that Radda in Chianti is one of the great areas for the production of Sangiovese, without a doubt it is rarer to speak of Trebbiano in these parts in recent times. Yet there is someone who bet on it and the results are incredible. In 2010 Michele Braganti, owner of Monteraponi, decided to focus on this native grape variety that we find throughout central Italy, but which in Tuscany offers unique characteristics. In the past there were always some plants in the "red" vineyards because the white grapes became part of the blending of the reds. Braganti, instead of uprooting them as most of the producers did at the time, realised that a great white could be born from those bunches. The first vintage was 2012. The rows are located both in the Campitello vineyard and in the Baron'Ugo vineyard, where the two corporate crus are born. Then another thousand metres can be found in a beautiful terrace located above the village. The gamble paid off and, not surprisingly, a new Trebbiano vineyard will go into production in the next few years. 3,500 square metres at 600 metres elevation, for something that continues to best express the Radda terroir even in the company's white.
PERSON | Michele Braganti and Alessandra Deiana properly manage Monteraponi, a fabulous little jewel in Radda in Chianti. The farm, inherited by Antonio and Maria Carla - Michele's parents - had always produced grapes that were sold, but the turning point came in 2003, twenty years ago, when the family decided (especially the mother Maria Carla, who died recently, who with charisma and determination involved Michele in the project) to make wine. Everything was focused on what was already in the company, without planting new grape varieties and without distorting the existing cellar. Daniele Rosellini, pupil of Giulio Gambelli, was called. Production started with five hectares, which have now become 12 (organically grown) but immediately goals were clear. Producing authentic, unique, territorial wines. In addition to the great Sangiovese reds, Trebbiano is clear proof of this.
WINE | The grapes, only half of which are destemmed, are left to macerate on the skins for two days, in concrete tanks. The must is then decanted into small exhausted casks in order to complete the alcoholic fermentation. Ageing always takes place in barriques, Burgundian, both new and used. Despite its absolute youth, the wine already expresses a clean, sincere, direct nose. The aromas of mountain flowers, yellow fruit and herbs anticipate a very tasty mouth, which fills the palate, but has a vertical development. Acidic freshness and sapidity alternate, also leaving room for a slight tannic sensation. Grand finale, very long, satisfying, salty.
