L’Erta di Radda Chianti Classico Riserva 2021

Why is this Wine so Yummy?

The wine is made from 100% Sangiovese grapes, selected from a single vineyard. The grapes are vinified in a traditional way, without the use of selected yeasts, the fermentation lasts about 15 days, during which they are carried out replacements and punching down.

At the end of the alcoholic fermentation, the wine remains in contact with the skins for about 20 days.

Once the malolactic fermentation in stainless steel is finished, the wine is aged for 24 months in 2000-liter oak barrels.

Italian politics and Chianti’s wine classifications have a lot in common. Always changing and poorly understood!

Walter Speller has attempted to classify the wineries of the region. As he indicated he’s followed the Saint-Emillion model of having the top wines denominated Class ‘A’ and the next level Class ‘B’. Only 3 wineries are in Class ‘A’: Isole & Olena for Cepparello, Montevertine for Le Pergole Torte, and Castell’in Villa for the Pricipessa’s Chianti Classico, Riserva Chianti Classico, and Poggio delle Rose Riserva Chianti Classico.

Class ‘B’ includes another 24 wineries, with 50 wines rated with L’Erta di Radda’s Chianti Classico represented. Walter’s classification and exploration of the challenges of the fragmented classification of Chianti & Chianti Classico is well worth a read.

About L’Erta di Radda

Whilst finishing his Oenology degree in 2006, 24 year old Diego Finocchi took a loan to buy five hectares of precious, high-altitude vineyards from an old Raddese farmer. As a local he has toiled in vineyards since 14 years of age and is no stranger to the hardwork and dedication required. Neighbouring both Montevertine and Caparsa, his steep sites (l’erta) are farmed organically and are amongst the finest in Chianti Classico. The original vineyards were planted predominantly to Sangiovese in 1967, with an important percentage of native Canaiolo – traditionally used to balance Sangiovese’s astringency. Small parcels have been added since, notably the site of his Riserva vineyard ‘La Casina’. An essential element in the success of L’Erta di Radda is Diego’s wife, Elisa, a brilliant enologist with one of the region’s great palates (she is an olive oil judge, grading them for the appellation control). Their wines are simply exquisite, demonstrating the exceptional growing area of Radda and what the combination of skill, dedication and a lifetime in the vineyard can reveal.

In the Vineyard

he grape-vines planted in 1967 have been renewed in the course of time: 1 hectare in the year 2006 and another one in 2009. Starting from this year the production of the wine follows the standard procedures for biological winegrowing and respects environment, soil and biodiversity.à.

Characteristics of the soil: clayey/sandy with a good occurrence of galestro and alberese

Height and position: 430 m over sea level, southeast

Density of development: vigneti nuovi: 0.8×2,50, vigneti vecchi: 1×3

Resa ad ettaro: new vines 0,8 x 2,50; old vines 1 x 3

Period of vintage: the vintage is done completely manually, in the first half of October for Sangiovese wine and at the end of September for Trebbiano and Malvasia wines.

In the Winery

The 2021 Vintage at L’Erta di Radda

Where in the World is L’Erta di Radda?

L’Erta di Radda is in the Radda within the Chianti Classico sub-region of Tuscany.