I first met Annalisa Chiavazza when she was working for a wine PR firm based in Alba. She was the guide for a number of press trips I went on sponsored by the PR firm and we became friends. Now Annalisa is the marketing and communications manager for Agricole Gussalli Beretta Group. Recently, Annalisa sent me some samples from Castello Radda, one of the members of the group whose wines I know and like.
In fact I have a few bottles from the 2013 vintage.
The Castello di Radda winery is located just north of the city of Siena in the town of Radda in Chianti and is part of Agricola Gussalli Beretta Group. The winery was acquired by the Beretta family in 2003 and comprises 40 hectares located in Radda in Chianti and Gaiole in Chianti. Both in Rhadda and Gaiole the soil is well drained and moderately deep with low water retention which subjects the vines to constant stress which makes for better grapes.
They separately vinify the grapes of every vineyard and when possible, every parcel. This separation is maintained until bottling for the varietal wines, or until the moment of assemblage for the blended wines.
The wines are racked in stainless steel tanks that are specified to contain the exact amount of fermented wine they will contain; this prevents the need to top up barrels with wines from other parcels, so the wine is not mixed.
In 2020 Castello Radda became a 100% organic winery. They also changed their label starting with the 2020 vintage.
These are the wines sent to me by Annalisa:
Chianti Classico D.O.C.G. 2018 Castello Di Radda made from 90% Sangiovese and 10% other grapes. The vineyards are at 400 meters with a southeast and southwest exposure. The soil has a clay and limestone structure with a good presence of silica skeleton. Harvest is by hand and then sorted in the cellar. Fermentation is in stainless steel thermo-conditioned 50hl and 100hl vats, followed by maceration on the skins for two to three weeks. Malolactic fermentation is carried out in both stainless steel and wood. Part of the wine is aged in tonneaux and part in 20hl Slavonian oak barrels. The wine then remains in the bottle for at least 6 months before release. The wine has hints of violet, ripe plum, cherries and blackberries.
Chianti Classico D.O.C.G. Castello di Radda Riserva 2016 made from 100% Sangiovese from the oldest estate vineyards with south, southwest exposure at 400 meters. The limestone clay soils are more or less loose depending on the vineyard. The clusters are picked by hand and there is a quality selection on the sorting tables in the cellar. Initial fermentation takes place in 50hl stainless steel tanks and the wine remains on the skins for 3 weeks to one month depending on the ripeness of the grapes. Malolactic fermentation: 20% in oak and the remainder in 30hl stainless steel tanks. Maturation: 20% in new French oak tonneaux, 80% in once used tonneaux and 20 hl Slavonian ovals for about 20 months. The wine ages for a minimum of 9 months before release. The wine has hints of wild berries, blackberries, spices, brushwood and herbs.
Chianti Classico Gran Selezione D.O.C.G.”Vigna di Corno” Castello di Radda 2015 made from 100% Sangiovese. The grapes come from the single vineyard Il Corno (the vineyard) at 400 meters. The age of the vineyard is about 20 years. The soil is a clayey-calcareous type rich in texture. Harvesting is done by hand in 20kg boxes by selecting the grapes first in the vineyard and then on a sorting table at the winery. Harvest is in the beginning of October. The grapes are crushed and destemmed before fermentation in temperature controlled stainless steel tanks of 50hl. Maceration is for 4 weeks or so depending on the ripeness of the grapes. Malolactic is in 5hl new tonneaux and the wine spends about 5 months on the lees. Aging continues in the same tonneaux for another 20 months, then in bottle for at least 12 months before release. The wine has hints of blackberries, spice, cassis, with a touch of cedar and a note of violets. This is a very impressive wine.
I really liked the wines and hope to visit the winery soon where I will be able to taste all of the wines of Castello di Radda.