Monteraponi Chianti Classico 2022 2011 Native yeast fermentation

Native yeast fermentation

and complex

Tinto is a Vino de Sierra or regional red from several parcels in Cadalso de los Vidrios

Thomas is an admitted lover and admirer of great Burgundy

Monteraponi Chianti Classico 2022 2011 Native yeast fermentationCertified Organic. 95% Sangiovese, 5% Canaiolo. Spontaneous fermentation is in concrete vats, without any yeast addition or temperature control. Malolactic fermentations takes place without any addition of bacteria or other type of starters. The ageing is about 16 months in large French and Slavonian oak barrels, followed by 1 additional month in concrete, where decanting happens naturally before bottling by gravity without any filtration or