TASTING NOTES:

Nose: dark fruit, minerality, earthy
juicy blackberry, black currant, cherry, asphalt/tar, dried herbs, sage, and underbrush

Palate: bright and lively with full body and firm, delectable tannins

FOOD PAIRING RECOMMENDATION:

Chicken alla cacciatore → chicken braised with tomatoes, olives and herbs
or
Ribollita → Tuscan vegetable + bread stew (like minestrone with bread in it)

ASHWIN'S REFLECTION:

The winemaker, Diego Finocchi purchased the vineyards in 2006 while still finishing winemaking school, and he has been a steadfast believer in minimal intervention winemaking practices including organic farming (certified since 2015) and native yeast fermentation in the cellars. The wine comes from a slightly higher elevation vineyard with some of the vines being quite old resulting in wines that are juicy, concentrated, and elegant. L'erta di Radda is a small estate with extremely limited production (~1,500 cases per year), and it allows for Diego's fingerprints + style to be felt very directly in the glass.