Trebbiano Monteraponi 2021
Serve at: 8°-10°C
Glass type

Trebbiano Monteraponi 2021

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Trebbiano is de-stemmed only 50%, followed by maceration on the skins for at least 48 hours. The start of fermentation takes place naturally without the addition of selected yeasts and without any temperature control. Subsequently the must is transferred to spent barriques where it completes the alcoholic fermentation. At the end of October the wine is transferred together with its lees, in 50% spent barriques and 50% new from the Burgundy. Two weekly batonages are performed to give body, structure and aromas to the wine. Follows a slight clarification carried out with certified natural organic products. The wine then returns to cement for a natural decantation. The Trebbiano is bottled without filtration, during the waning moon for fall.

Three Senses

Trebbiano Monteraponi It shows an intense, brilliant yellow color. Hints of peach and rosemary on the nose, giving way to strong minerality and flavor on the palate. The age of the vineyard
it is felt in the mouth with a red wine body and structure. The acidity and freshness bring back to the peculiar characteristics of the vine, the Trebbiano, which in territories such as Monteraponi is best expressed.



Monteraponi is an ancient medieval village, built around three square-based towers dating back to the 10th century. The complex located on the outskirts of the town of Radda, on the hill of the same name at a height of 470 meters, dominates the valley below that slopes towards the Arbia river. Monteraponi in 1974 thanks to Michele Braganti becomes a reference company of the Chianti Classico that today extends for 12 hectares planted with vines, 8 hectares of olive grove and the remaining are centuries-old forests of oak and chestnut trees that surround the farm, making it isolated and protected and favoring the cultivation in a certified organic regime for some years.

After the manual harvest, the grapes are carefully washed and brought to a destemmer from Burgundy and designed for very delicate varieties such as Sangiovese and Pinot Noir. Following soft pressing that guarantees the integrity of the skins and fermentation in cement tanks without the use of selected yeasts. Maceration on the skins for 30 days with daily pumping over. At this point each wine follows its own path in the aging cellar.

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