Monteraponi
Chianti Classico Il Campitello Riserva 2021
| Denomination | DOCG Chianti Classico Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 90% Sangiovese, 7% Canaiolo Nero, 3% Colorino |
| Aging | At least 26 months in large oval barrels of French or Slavonian oak, followed by around 3 months in cement tanks, where the wine settles naturally before being bottled by gravity during the waning moon. |
- Identity: Chianti Classico DOCG Riserva 2021 Monteraponi, organic red wine 13.5% vol
- Grape variety: 90% Sangiovese, 7% Canaiolo Nero, 3% Colorino
- Vinification: spontaneous fermentation in concrete vats with indigenous yeasts; unfiltered
- Tasting notes: garnet red colour; notes of spices, red fruits, herbs, broom and fennel
- Ageing: 26 months in large barrels and 3 months in concrete; decant for 1 hour, serve at 16–18 °C
Description
What kind of wine it is
Chianti Classico Il Campitello Riserva by Monteraponi is an organic red wine with a vigorous and structured character. This elegant blend is created from the union of Sangiovese, Canaiolo Nero and Colorino, grape varieties that express the authenticity of the region. It appears a garnet red in the glass, while the bouquet opens with intense aromas of red fruits and spices. On the palate, it reveals enveloping power, supported by vibrant acidity and fine yet well-present tannins. Tasting offers a persistent finish, enriched by hints of aromatic herbs, broom and fennel, making it ideal to accompany rich meat and game dishes.
Where it comes from
The grapes for this Riserva grow in the heart of Radda in Chianti, within an ancient medieval hamlet. The vineyards are situated at a high altitude, a natural condition that encourages pronounced acidity and ensures an excellent capacity for ageing. The vine roots delve into soil rich in galestro mixed with clay, a geological matrix fundamental to giving the wine its distinctive and marked savouriness. The cellars, housed in historic buildings, provide an ideal microclimate with natural humidity and constant temperature, supporting a rigorous artisanal agricultural approach.
How it is produced
The vinification process begins with spontaneous fermentation in vitrified cement tanks, carried out without any temperature control and without the use of selected yeasts. Maceration on the skins lasts for over a month, accompanied by manual pumping over and punching down. Malolactic fermentation occurs naturally, before the wine rests in large oval oak casks for its long maturation. A subsequent period in cement allows for natural settling, making fining and filtration unnecessary. The cycle concludes with gravity bottling, performed in full respect of nature's rhythms during the waning moon phase.
History and Curiosities
The Chianti Classico Il Campitello Riserva is born in the heart of Radda in Chianti, in a medieval village where centuries-old history blends with a purely artisanal agricultural approach. Produced in cellars created from ancient buildings that provide an ideal microclimate, this wine minimises technological intervention. Respecting the rhythms of nature, the spontaneous fermentation begins in cement vats without any temperature control. The complete absence of filtration and gravity bottling during the waning moon enhance its most authentic character.
Awards
-
2021
94/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2021
95/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2021
3Italian Sommelier Association (AIS) guide
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Hectares: 12
The complex located on the hill of the same name at an altitude of 470 meters overlooking the valley below which slopes toward the river Arbia.
The farm produces Chianti Classico wines, Vin Santo del Chianti, Oil, Grappa. All productions are family-run certified organic by ICEA Italy.
The cellar was carved from ancient pre-existing buildings, which naturally provide humidity and a constant temperature all year round, thanks to the thick stone walls. The technology is minimized, the fermentations take place in old cement tanks and in tanks frustoconical elliptical base of Nomblot, always concrete. All tanks are devoid of thermo-conditioning systems, to ensure that the fermentations are the most spontaneous and natural as possible. Do not add yeasts for or use of activating, feeder and malolactic bacteria.
Adjacent to the winery there is the aging cellar, which is also converted from an old existing building, three-quarters underground, Read more
| Name | Monteraponi Chianti Classico Il Campitello Riserva 2021 |
|---|---|
| Type | Red organic still |
| Denomination | Chianti Classico DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 90% Sangiovese, 7% Canaiolo Nero, 3% Colorino |
| Country | Italy |
| Region | Tuscany |
| Vendor | Monteraponi |
| Story | History and Curiosities The Chianti Classico Il Campitello Riserva is born in the heart of Radda in Chianti, in a medieval village where centuries-old history blends with a purely artisanal agricultural approach. Produced in cellars created from ancient buildings that provide an ideal microclimate, this wine minimises technological intervention. Respecting the rhythms of nature, the spontaneous fermentation begins in cement vats without any temperature control. The complete absence of filtration and gravity bottling during the waning moon enhance its most authentic character. |
| Origin | Località Monteraponi - Radda in Chianti (SI) |
| Soil composition | Galestro (marl) mixed with clay |
| Fermentation temperature | Without temperature control |
| Fermentation | 30–35 days |
| Production technique | Spontaneous fermentation in vitrified cement tanks without temperature control and without the addition of selected yeasts; neither filtered nor clarified; bottled by gravity during the waning moon. |
| Wine making | Spontaneous fermentation in vitrified cement tanks without temperature control and without the addition of selected yeasts; maceration on the skins for 30–35 days with daily manual pumping over and punching down; spontaneous malolactic fermentation without the inoculation of bacteria. |
| Aging | At least 26 months in large oval barrels of French or Slavonian oak, followed by around 3 months in cement tanks, where the wine settles naturally before being bottled by gravity during the waning moon. |
| Allergens | Contains sulphites |