L’Erta di Radda



Diego Finocchi discovered dead birds and ladybugs in his vineyard after an early use of chemicals and consequently resolved to forge a respectful partnership with nature. Founded in 2009 with three hectares of high elevation vineyards (450m), l’Erta di Radda is a genuine garagiste operation, renting cellar space from a friend. Diego’s vibrant, well structured and delicious wines, though, are truly results of his vineyard work: playing radio to scare away deer, improving soil by excavating hundreds of tons of rocks, tailoring cover crops row by row and never using chemicals. The only limits on Diego’s craft are also twin foundations of his early success. He is so attentive to detail that he can’t fathom anyone else ever working for him, not even his willing father or oenologically educated fiancée. And his ambition has never expanded upon a wish to farm a few hectares in his hometown.

Technical Sheet

Country: Region: Appellation: Producer: Year Founded: Annual Production Total: Farming: Harvest Method: Total Estate Size: Website: Social Media:
Italy Tuscany Chianti Classico Diego Finocchi 2006 833 cases Organic Manual 11 ha Website Facebook

Technical Table

Wine Name Varieties Average Vine Age Soil Vineyard Area Elevage Filteration Fining Annual Production
Chianti Classico 98% Sangiovese 2% Canaiolo 45 years old Clay, schist (galestro) 4 ha 11-12 months in 3 to 5 year old, 225 liter barrels No No 550 cases
IGT Toscana Bianco ‘Il Dubio’ 50% Trebbiano 50% Malvasia 45 years old Clay, schist (galestro) 0.7 ha The grapes are naturally dried for three months. Fermented and aged in 50-60 liter barrels for 7 years No No 68 cases
IGT Toscana Bianco 50% Trebbiano 50% Malvasia 45 years old Clay, schist (galestro) 0.7 ha 11-12 months in stainless steel No No 167 cases