Notes & Flavors

95% Sangiovese, 5% Canaiolo, estate-grown, no added yeast, nutrients, or malolactic bacteria are used, fermentation takes place in cement tanks, followed by about 25 days of maceration, the wine is aged in large oak only for about 16 months, and is not fined or filtered. The vines are planted in soils that are 'full of calcareous stones, rich in alberese and galestro’.

Bright middling garnet color; aroma and flavor of cedar, sandalwood, red berries, and violets; fresh acidity, long finish. The relatively fresh acidity of this Classico makes it very useful with all sorts of food, red meats certainly but also all sorts of pasta, roast chicken, even salmon.

95 Points, James Suckling

"A fresh and lively red with lots of vivid, citrus acidity, giving it a driven backbone down the center of the palate. Medium body with dark fruit. Drink now."

93 Points, Vinous

"The 2016 Chianti Classico is gorgeous. One of the more powerful, deep Chiantis of the year, Monteraponi's 2016 packs a serious punch of fruit and structure, all in the classic style that is so typical of the estate. Floral notes add freshness and lift, but the 2016 mostly stands out for its structure. This is a stellar showing. Don't miss it."

91 Points, Wine Advocate

"You can count on Monteraponi for fine and delicate red wines from this beautiful part of Tuscany. The 2016 Chianti Classico (95% Sangiovese with 5% Canaiolo) is fermented with ambient yeasts and is then aged in large oak casks for 16 months. The wine offers beautiful fruit intensity with finely tuned aromas of dried cherry and raspberry backed by toasted almond and garden herb. The wine is tight and linear in terms of mouthfeel but intriguing nonetheless. You will appreciate the bright acidity that comes thanks to high-altitude vineyards in Radda in Chianti."