L'Erta di Radda
In the heart of Chianti Classico, among the lush woods and the vine-covered hills of the Radda in Chianti area, lies the winery L'Erta di Radda, dedicated to the production of local and genuine wines. The founder and soul of the winery is Diego Finocchi, who in 2006, at just twenty-four years old, had the opportunity to purchase a 5-hectare vineyard from an old local farmer while completing his university studies in Viticulture and Oenology, thus realizing his dream. Although initially all the wine produced was sold to large wineries in the area, Diego has always personally taken care of each phase of the production process, from the vineyard to the final bottle, and since 2008 also of marketing. The name of the estate refers to the characteristics of the territory in which it is born, particularly to the steep slopes of the vineyards, located a short distance from the historic center of Radda in Chianti.
Following the principles of organic farming, Diego Finocchi of the winery L'Erta di Radda exclusively cultivates the indigenous grape varieties Sangiovese, Canaiolo, Trebbiano Toscano, and Malvasia del Chianti. These varieties are planted in clay and sandy soils rich in galestro and alberese, at an altitude of 430 meters above sea level with a southeast exposure. The harvest is carried out entirely by hand with careful selection of the bunches, while in the winery the fermentations take place in stainless steel tanks thanks to the intervention of indigenous yeasts. The subsequent maturation periods always take place in steel or in concrete tanks or French oak barriques, depending on the label in question. The Vin Santo is an exception, which, as per tradition, is aged for many years in small wooden barrels. During the winemaking process, ancient practices such as the Governo all'Uso Toscano are adopted, a technique that involves adding must obtained from the pressing of partially dried grapes to the freshly pressed mass, thus starting a second slow fermentation process that will give softness and body to the wine.
Thus originates the production of the estate L'Erta di Radda, consisting of a range of labels skilled in interpreting the long enological tradition of Radda in a modern key. Among these, the Chianti Classico stands out in particular, the most representative wine of the winery.
In the heart of Chianti Classico, among the lush woods and the vine-covered hills of the Radda in Chianti area, lies the winery L'Erta di Radda, dedicated to the production of local and genuine wines. The founder and soul of the winery is Diego Finocchi, who in 2006, at just twenty-four years old, had the opportunity to purchase a 5-hectare vineyard from an old local farmer while completing his university studies in Viticulture and Oenology, thus realizing his dream. Although initially all the wine produced was sold to large wineries in the area, Diego has always personally taken care of each phase of the production process, from the vineyard to the final bottle, and since 2008 also of marketing. The name of the estate refers to the characteristics of the territory in which it is born, particularly to the steep slopes of the vineyards, located a short distance from the historic center of Radda in Chianti.
Following the principles of organic farming, Diego Finocchi of the winery L'Erta di Radda exclusively cultivates the indigenous grape varieties Sangiovese, Canaiolo, Trebbiano Toscano, and Malvasia del Chianti. These varieties are planted in clay and sandy soils rich in galestro and alberese, at an altitude of 430 meters above sea level with a southeast exposure. The harvest is carried out entirely by hand with careful selection of the bunches, while in the winery the fermentations take place in stainless steel tanks thanks to the intervention of indigenous yeasts. The subsequent maturation periods always take place in steel or in concrete tanks or French oak barriques, depending on the label in question. The Vin Santo is an exception, which, as per tradition, is aged for many years in small wooden barrels. During the winemaking process, ancient practices such as the Governo all'Uso Toscano are adopted, a technique that involves adding must obtained from the pressing of partially dried grapes to the freshly pressed mass, thus starting a second slow fermentation process that will give softness and body to the wine.
Thus originates the production of the estate L'Erta di Radda, consisting of a range of labels skilled in interpreting the long enological tradition of Radda in a modern key. Among these, the Chianti Classico stands out in particular, the most representative wine of the winery.
