Organically certified Chianti Classico Riserva from Radda in Chianti, one of the highest municipalities in Chianti Classico. The wines from Radda are often more elegant, acid-controlled and mineral than those from lower subzones in the Chianti Classico appellation.

This Riserva is made from 100% Sangiovese, spontaneously fermented and vinified in the traditional way. Fermentation lasts approximately 15 days with repeated pump-over and remontage (where the cap is pressed down) to extract the must. After alcoholic fermentation, the skins remain in the wine for a total of 20 days (maceration). The wine undergoes malolactic fermentation in steel barrels before being transferred to 2,000 liter botti, where it rests for 24 months before being bottled, typically in June. After a short rest in the bottle, the wine is ready for sale.

This traditional Chianti Classico Riserva plays on all the historical Sangiovese virtues. Here you get a powerful wine with a significant tannin structure and a dry, mineral bite, where you can sense a classic dusty/mineral Tuscan touch. The fruit is characterized by dark and red cherries, both ripe, sour and bitter, with a little strawberry and blackcurrant, but it is especially notes of bitter dark cherries that linger in the long aftertaste. Discreetly in the background there are some herbs and spices, and very faint notes of tobacco.

This is the wine for your great bistecca fiorentina or your côte de boeuf. Overall, it is a wine that is excellent for protein-rich food from the grill. And then it is an authentic taste of old Tuscany.