2022 L’Erta di Radda, Chianti Classico comes from one of the most compelling villages in all of Tuscany: Radda in Chianti. Perched high in the Chianti Classico zone, Radda is prized for its elevation, cool nights, and rocky galestro- and alberese-rich soils—conditions that naturally favor finesse, aromatic lift, and savory detail over sheer power. This is Sangiovese at its most gastronomic, the kind of wine that feels inseparable from the food culture that surrounds it. It’s no accident that Tuscany remains one of the world’s great “table wine” regions—here, wine isn’t made to impress in isolation, but to come alive alongside a meal.

L’Erta di Radda is the work of Diego Finocchi, who founded the estate in 2006 just after finishing winemaking school. Farming just 12 acres on steep, forest-lined slopes above 400 meters, Diego does everything himself—from certified-organic vineyard work (since 2015) to cellar decisions. His approach bridges classic and modern Chianti seamlessly: spontaneous fermentations with native yeasts, no excess manipulation, and élevage in used French oak that preserves purity rather than masking it. The 2022 vintage was hand-harvested, fully destemmed, fermented in stainless steel, and aged for 12 months in neutral barrels, resulting in a Chianti Classico that is transparent, soulful, and effortlessly drinkable—one reason it has become our best-selling Chianti of all time.

Why You’ll Love It

• Benchmark Chianti value: One of the best price-to-quality ratios in Tuscany—authentic, site-driven Chianti Classico at $32 ($28 on 6+).

• High-elevation elegance: Bright black cherry, cranberry, and raspberry fruit layered with tobacco, tomato leaf, and woodland earth.

• Pure, honest winemaking: Organic farming, native yeasts, and restrained oak deliver clarity, energy, and unmistakable Tuscan character.

How to Serve It

• Temperature matters: Serve slightly cool (around 58–60°F) to highlight freshness and aromatic lift.

• Glassware tip: Burgundy bowls work beautifully, enhancing perfume and texture.

• At the table: Pasta with sausage or ragù, roasted chicken, grilled vegetables, pizza, or simple Tuscan fare with olive oil and herbs.