VINEYARD | The central core is represented by the four hectares of the "Casino dell'Erta" vineyard, which inspired the company name of Erta di Radda, opposite those of Caparsa. A place with basically poor soils and the presence of alberese, which is located at an altitude of over 400 metres above sea level. It is an old vineyard, typical of the viticulture of the 1960s, planted in Sangiovese, Canaiolo, Trebbiano and Malvasia, then gradually replanted and restored to full efficiency. The vineyard heritage of this small Radda reality (for a total of 5 hectares) also counts on two further plots: one hectare in the locality of La Villa, on the outskirts of Radda in Chianti, whose limestone soils are not lacking in clayey layers, and the small family vineyard Corno, with clayey-schist soils with prevalent alberese, located on the road that leads to Volpaia, where the winery is also located.
PEOPLE | It all began in 2006 with the purchase of the "Casino dell'Erta" vineyard, which projected Diego Finocchi, then 24 years old and fresh out of a degree in viticulture and oenology, into the world of Chianti Classico. The beginning is production of grapes for nearby wineries, then the sale of bulk wine and, with the 2009 vintage, the first Chianti Classico dell'Erta di Radda, later joined by the first Chianti Classico Riserva, 2015 vintage. At the base of his project are clear and rigorously pursued ideas. Firstly organic farming in the vineyard, then an oenological management without ever forcing nature, with the aim of obtaining labels with a crystal clear territorial coherence, where the stylistic traits dictated by the Radda area reign supreme. Fresh and nuanced aromas, slender but articulated body, with tannins, sometimes nervous and protagonist – together with the acidic strength – of pleasant hardness, capable of amplifying the pressure of the sip and the character of the wines.
WINE | The Chianti Classico Riserva 2019 is a pure Sangiovese, obtained from the grapes of a small portion of the "Casino dell'Erta" vineyard. A piece of land of one hectare, called "il Casino" whose soil is composed of very fine Galestro and an important presence of iron. Fermented in steel without the use of selected yeasts, the wine is macerated on the skins for 45 days. Once the malolactic fermentation is complete, the wine is aged for 12 months in 20-hectolitre barrels of non-toasted French oak and then another 12 in second and third passage barriques. Before going on the market, it refines no less than six months in the bottle. On the nose, the aromatic progression begins with the fragrance of small red fruits and floral references, to which touches of graphite and smoky sensations are added. In the mouth, the sip is tasty, gritty and extremely energetic, all played on the lively encounter between tannins and acidity, which amplify flavour and depth.
