Castello di Radda

Castello di Radda 2017 | Chianti Classico DOCG


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An outstanding award-winning 2017 vintage Chianti Classico DOCG from the mountains of Radda

This delicious wine is crafted by the legendary Beretta family at their vineyard in Radda – the very heart of the Chianti Classico region.


Located at 400 meters above sea level, the production yields are very low. Vines are planted densely, which ensures the grapes reach optimum quality before hand-harvesting takes place. The wine is aged in large Slavonian oak barrels which adds the distinctive taste of vanilla, spice and smoke. Before release, the wine is further aged in the bottle for at least six months.

Tasting notes

Made in the mountains of Radda, this Chianti Classico is surprisingly fresh and elegant. It bursts with flavours of red cherry, raspberry and black plum, complemented by notes of dry fruits and herbs – dry cranberry, mint and rosemary – as well as subtle aromas of mushrooms, wet stone and leather. To complete the picture, it offers a delicate touch of oak and smooth tannins.

Ageing potential

10 years


Gambero Rosso 2020 – Two Glasses (2017 vintage) | Decanter World Wine Awards 2020 – Silver Medal (2017 vintage) | The WineHunter – Gold Medal | James Suckling – 90 points | Falstaff – 91 points

“A very nice example with a suave floral and smoky nose, sweet black fruit flavours, smooth tannins, lively acidity and integrated alcohol. Long, persistent finish.” – Decanter


Geographical Indication


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Food Pairing Ideas

Grilled pork chops on a plate with green chives and herbs

Grilled pork chops

Pappardelle al ragu di cinghiale - pasta pappardelle with wild boar ragu, Tuscan cuisine

Pappardelle pasta with wild boar ragu

Spaghetti Bolognese with parmesan cheese and a leaf of basil

Spaghetti Bolognese

Grilled wild boar is very traditional in Tuscany. If you can get your hands on some, it can be a lovely way to add some Italian flair to your barbecue. Fiona MacLean has fond memories of dining on wild boar tenderloin stuffed with mushroom during a trip to Chianti, and suggests making something similar.

The first time I ate wild boar was in Tuscany…I remember one meal in Chianti where I feasted on a mushroom stuffed wild boar tenderloin.  That is this inspiration for my recipe for wild boar steaks with mushroom in red wine…This Chianti from Castello di Radda reminds me of that trip.  Silky smooth, fresh and elegant it’s a delicious mouthful of red fruit with a lovely leathery note, light oak and smooth tannins.  The wine is made by the Beretta family at their vineyard in Radda which is just 10 miles north of where we were staying.

Rather than stuffing, pop your steaks on the barbecue (or on a griddle) and serve them with a red wine and cream sauce. The wine pairing is, naturally, Castello di Radda Chianti Classico DOCG. Decanter describes this wine as having “a suave floral and smoky nose, sweet black fruit flavours, smooth tannins, lively acidity and integrated alcohol.”

Read our guide: Italian red wine for steak, pork, venison or lamb

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