Producing in Chianti Classico area means being able to make a 90% Sangiovese Chianti with something more, because of an high expectation in the final consumer. Castello di Radda has shown an absolute quality producing commitment that you'll find in your glass.
Its Chianti Classico is a structured and slightly tannic red that cames out from vineyards located about 400 meters above sea level and a south exposition to the sun, with a strong thermal excursion. This microclimate, together with clay-limestone soil' structure and low production yields, gives an intense and a round character to this italian classic.
The grapes are harvested manually in 20 kg baskets to mantain the grape intact till the cellar; fermentation takes place in stainless steel with maceration on the skins for two or three weeks. This Chianti ages in tonneaux and in of Slavonian oak barrels, with a six months final refining in bottle.
Fabio: Chianti area is very competitive; and the problem is being highly recognizable with your product between hundreds of winemakers; Castello di Radda win this challange.
Elvis: I've tried a lot of Chianti wines; often good products, but it's difficult to find an amazing one...a Classico you remember and reccomend to your friends. Well, my friends...this is the one...