Chianti came originally from just three villages, Radda, Castellina and Gaiole, located between Florence and Siena. Monteraponi is in Radda; the vineyards are at high altitude (from 400-500 meters above sea level), and the wines are carefully made in a very natural way, which is to say no added yeast, nutrients, or malolactic bacteria are used, fermentation takes place in cement tanks, followed by long macerations (even the Chianti Classico is kept on the skins for at least 25 days), the wines are aged in large oak only, and they are not fined or filtered. Only indigenous varieties are used; Sangiovese principally, of course, with the addition of a little Canaiolo and Colorino. The Monteraponi property spans more than 200 hectares, most of which is woodland on the outskirts of the village of Radda. Michele Braganti has 12 hectares of vineyards and 8 of olive groves, all certified organic. Like many Tuscan wine properties, Monteraponi was at one time a Medieval borgo—a tiny village unto itself that once belonged to a marchese (marquis) who was the governor of Tuscany. Perched at about 500 meters elevation, its vineyards are concentrated within a south-facing amphitheater. The soils are the classic central Tuscan mix of galestro (a friable marl with limestone) and alberese (sandstone). The winery has been in the family since 1974 but Michele's father only made wine as a hobby. Michele's first vintage was 2003.