l’erta di radda
RADDA IN CHIANTI
“Diego seeks to “make wines that are as faithful as possible” to the true character of Radda. That essence—stony and pure, brimming with bright fruit and lively acid, tailor-made for fine cuisine—is what you’ll find in each bottle of Diego’s organically raised wines.”
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. L’Erta di Radda represents some of the best value in Italian fine wine today.
L’Erta di Radda proudly places in Walter Speller’s (Jancis Robinson) who’s-who, Grand-Cru of Chianti classification, a wonderful shake up of the DOC that focuses on merit rather than terroir or the contrived, oaky prestige of ‘Gran Selezione’.
See HERE for Walter Speller’s insightful assessment of modern Chianti.
THE WINES
L’Erta di Radda Chianti Classico
On our visit in 2024, the owner of Radda enoteca, Casa Porciatti, shakes his head, telling me that Diego puts far too much work into his Classico, “The fruit is just too good for a Classico!”
90% Sangiovese and 10% Canaiolo from 3.5 hectares of vineyard facing north/north east. The vines are 10 years old on average and planted to a mix of Galestro (shale-like marine clay) and Alberese (sandy limestone rock). Certified Organic. Spontaneous fermentation for 15 days with a total of 25 days maceration. The wine is aged 12 months in untoasted French oak botti of 2000 and 3000 litres.
Gambero Rosso 3 Bicchieri 2024: L’Erta di Radda Chianti Classico 2021
“The 2021 Chianti Classico is a deep, savory wine that is still coming together after its bottling. Crushed flowers, herbs, mint, spice and white pepper lend notable aromatic complexity throughout. I would not plan on opening a bottle for at least another year or two. The 2021 has tons of fruit and overall depth, but the elements have not fully come together. It’s a wine of real character and personality that captures all the pedigree of this great vintage. Time in the glass brings out all sorts of mineral and savory complexity. Readers will have a hard time keeping their hands off.” 93 points - Antonio Galloni, Vinous.
Radda. 90% Sangiovese, 10% Canaiolo. Certified organic.
“Lustrous ruby. A nose like freshly crushed cherry and raspberry. Lots of focused, tangy cherry fruit layered with fine, persistent tannins. A little vibrant on the finish. Elegant palate weight.” 17++ - Walter Speller, Jancis Robinson.
“Extreme perfume for a Diego Finnochi Annata and fully expressive of an iron-rich clay with above ground ensual of Galestro terroir. Really full, fleshy, juicy and substantial, acids tempered by a small percentage of (10 percent) Canaiolo. Notable for the sanguine note that arrives on the palate and yet waiting to be drinking this Annata is not an issue. Lovely, consequently and subsequently structured stuff. Drink 2023-2027.” - Michael Godel, Godello.
L’Erta di Radda Chianti Classico Riserva
100% Sangiovese from ‘Vigna del Casino’, a one hectare vineyard facing north. Clones VCR5 & VCR105 were chosen to suit the site and deliver very low yields. The vines are 15 years old on average and planted to Galestro soil with a high percentage of iron. Certified Organic. Spontaneous fermentation for 15 days with a total of 40 days maceration. The wine is aged 12 months in untoasted French oak botti of 2000 litres plus 12 months in barrique.
“Diego’s Riserva is of a cru in the hills più basso, in poor red soils, very rich in iron, planted in 2009 to two clones suitable to this cru, but with rootstock worth its salt in vigour. Clones that offer lower quantities, in one hectare, which produces only 25 quintali per hectare. or 2,500 hL per hectare and the average in Chianti Classico is easily at 40. Five or six small bunches per plant, tiny bunches, “molto spargolo.” Picked in the first week of October also because it’s only sangiovese with higher pH (at 3.1 or 3.2), 35 days of time on skins, ages two years, first in 2000L grandi botti, 2nd in barriques and tonneaux. Diego Finocchi likes the micro-oxygenation, but in the second year. There is a liquid peppery note but also the smoothest body and caress with grace across the palate. You simply do not feel the wood on this Riserva and that tells you everything you need to know about the winemaking and the way this represents the cru.” - Michael Godel, Godello.
“Fresh but not entirely open. Fluid, almost racy, red fruit that really makes an impact on the palate but without being heavy and super-tactile tannins. A stunning wine. 18 points.” - Walter Speller, Jancis Robinson.
“Perfectly intact place, tact and effect as Riserva from Diego Finnochi at L’Erta di Radda. There is no doubt this sangiovese (and note no canaiolo in the Riserva) has many more acts and scenes to play out, but even at this earliest of early stages it is expressive of the concepts, ideals and plans that nature, the maker and life have in store. Amazing fruit quality, purity and succulence with acidity so Radda and ripe for these vineyards. Preferably speaking the time to drink 2021 would be three years forward but those who find bottles will have a hard time waiting that long. Drink 2026-2034. Tasted February 2024.”- Michael Godel, Godello.
