Why is this Wine so Yummy?
Monteraponi is an ancient medieval village, built around three square-based towers dating back to the 10th century. The winery is situated on the top of a 470-meter-high hill and dominates the valley below, which slopes down towards the Arbia river.
The winery extends over an area of 200 hectares set in a natural amphitheater, which is exposed to the south and sheltered from the north winds. The vineyards are spread over 12 hectares, the olive trees over 8 hectares, while the remaining area is covered with towering, ancient oaks and chestnut trees which surround and isolate the winery from the outside world.
Harvesting, which usually begins in early October, is done by hand: the grapes are put in small crates, laid out on a conveyor belt and rinsed thoroughly. The grapes are then placed in a special destemmer, which comes from Burgundy and is designed for delicate grape varieties such as Sangiovese and Pinot Noir. The berries are further hand-sorted on a vibrating sorting table to select only the best ones, which are loaded into the press and undergo soft pressing to keep the skins as whole as possible (Demoisy method).
Fermentation is carried out in old concrete vats and in elliptical-based, truncated cone-shaped concrete vats manufactured by Nomblot. The vats have no thermal-conditioning system in order to make fermentation as spontaneous and natural as possible. No selected yeast nor activators, feeders or malolactic bacteria are added.
Situated next to the winemaking cellar is the ageing cellar, housed in an old building, three-quarters underground, the ideal environment for wine ageing. The wine is aged exclusively in large oak barrels coming from Austria and Burgundy.