Diego Finocchi grew up in Radda with no winemaking heritage. He was formally educated in viticulture and enology in Sienna, and at the age of 24 he purchased the vineyards in 2006 having known the land and the previous owners all of his life and began immediately to apply his passion, vision and newly acquired knowledge by renewing and replanting them. The first two years, he harvested and vinified the fruit to develop and hone his skills and style and sold all of the wine to larger companies, saving to reinvest in his vineyards and cellar. Starting in 2008, he began to holdback increasing percentages of his wine and in 2018 kept all of it for estate production. Today, he remains a one man show, the only employee of the winery.
Diego’s five hectares are located north of the town of Radda in Chianti. His property is adjacent to the famous estates of Volpaia and Montevertine, with southeast exposure. Originally planted in 1967, the vineyard is being replanted one hectare at a time employing organic and sustainable farming. The soil is a marl sandy mix, very rocky with soccerball-sized rocks throughout.
The fruit for L’Erta di Radda Chianti Classico is a selection of the best grapes from these older vines and the 2016 is a blend of Sangiovese and Canaiolo that are fermented with native yeasts. During the fermentation Diego constantly tastes the wine, waiting for the optimal moment to separate the wine from the skins, usually between 25-30 days. The wine is aged 10 months in used French oak barrels. Flavors of plum, violet, and herbs dominate the focused palate framed by firm, fine-grained tannins. Enjoy with meat based pasta dishes.