The Farm

Chianti Classico Proudly From Radda

The Farm

In 1995 Francesco Bertozzi decided to revitalize the family vineyards and with dogged determination he set up Il Barlettaio to produce a Chianti Classico with the true soul of Radda.

Today the estate vaunts organic certification for over three hectares under vine and another three given over to cultivation of olive trees, found at about 500 metres above sea level.

About 12,000 bottles of wine are produced annually.

Our keen attention to the rows and to the cellar means we refine our wines at length before they go on sale. A small extra step for us but it allows us to offer the most authentic expression of our terroir, perfecting our wines so they withstand the test of time.

Our objective is to improve on a daily basis, always respecting the land we tend and producing wines that are increasingly a reflection of our district and our philosophy: wines that are proudly Radda.

Sunset at Il Barlettaio




Vineyard and Skyline

In the rows and in the cellar

Each step of processing is strictly manual, from tying to pruning and, of course, harvesting. We are almost fanatical when selecting clusters, preferring yields well below production protocol requirements.

As a certified organic winery, in the vines we always limit use of copper and sulphur, choosing to integrate other natural products to protect our plants.

Soils here are typically Tuscan macigno, alberese and galestro, namely sandstones, clays and limestones that give the wine their refined tannin structure and entrancing richness of flavour, for a long, lingering palate.

The vineyards are about 500 metres above sea level, in Radda, which is the highest municipality in the Chianti Classico district. This altitude allows us to produce wines with particularly lively freshness, but also with fine, highly complex aromas.

Maceration varies according to the wine we are producing, but on average will last three weeks. Wines are aged in oak casks and barrels. Sulphur dioxide is used only after malolactic fermentation, so we can keep it to a minimum.

We leave the wine to evolve in peace and meddle very little before bottling. Our approach is one of respect for our land and our grapes