About us
L'Acero
L’Acero was born from a deep desire, long kept hidden, that has finally turned into reality. A dream taking shape, an’idea coming to life. After 30 years dedicated to experimentation and the care of others’ products, winemaker Mauro Bennati chose to embark on a new journey with his family, creating a wine that reflects and enhances the territoriality from which it comes. A wine that evokes emotions, like the embrace of someone who cares for you.
The name of our company is inspired by a childhood book of our children, “The Red Maple”. This name immediately won our hearts. The maple is the plant that symbolizes parenthood, as it traditionally has the task of supporting and protecting the vine.
The Origin of Tusclan
It all started with a small patch of land, nestled in the heart of Tuscany. Our cropland, though rich in history and potential, was simply too small to attract the attention of big wine traders. You see, in the world of wine, size often matters – or so we were told. But we didn’t let that discourage us. Instead, we embraced our uniqueness.
While many larger vineyards were supplying their wines to shops and restaurants in cities across the country, we decided to take a different path. We wanted to create something personal, something special that truly reflected the heart of Tuscany. Something that wouldn’t be available in every shop, but rather, in a select few places that truly understood and appreciated what we were doing.
You won’t find our wines in just any shop or restaurant. Our wines are exclusively available in a few handpicked restaurants here in Tuscany, where locals and visitors alike can savor a taste of our small but powerful vineyards. Our goal was never mass distribution. Instead, we focused on quality and exclusivity, making sure that those who had the privilege of tasting our wines felt the true essence of Tuscany in every sip.
But we didn’t stop there. We knew that some of our closest friends, the ones who shared our passion and vision, would want to be part of this story too. So, we created Tusclan, a community – a clan – of people who believe in the power of quality over quantity, and the joy of sharing exceptional moments together.
We’re excited to invite our clan members to taste the fruits of our labor. You won’t find these wines anywhere else – they’re reserved exclusively for our members. And if you’re not part of the clan yet, don’t worry. You’re welcome to join the Tusclan Waiting List and get exclusive Primeur Privileges.
It’s not just about the wine. It’s about being part of something special, a story that goes beyond the bottle, rooted in the soil and spirit of Tuscany.
And we’d be honored for you to join us.
L'Erta di Radda
L’Erta di Radda
The name of this wine is intrinsically tied to the characteristics of the territory in which it was born, deriving from the steep slopes of the vineyards (Erta = ascent), located just a few steps from the historic center of Radda in Chianti. L’Erta di Radda is a small estate, entirely managed by Diego, who personally oversees all activities, from vineyard pruning to wine commercialization.
Diego Finocchi
L’Erta di Radda is a project that started in February 2006, driven by Diego’s passion and deep connection to his land, but the vineyard has older roots. In fact, at the age of 24, Diego had the opportunity to purchase 5 hectares of vineyard from an elderly Raddese farmer. His dream began when, as a student in the final year of his Viticulture and Enology degree, he became a wine producer.
Until the 2008 harvest, the wine produced was sold entirely to large companies or bottlers. From the 2009 harvest onwards, Diego decided to select the oldest vineyard’s grapes to produce his Chianti Classico: L’Erta di Radda.
The Vineyards
The vineyards, planted in 1967, have been partially renewed over time, with one hectare in 2006 and another in 2009. Since 2009, the winemaking of L’Erta di Radda has followed the principles of organic production, respecting the environment, soil, and biodiversity.
Soil characteristics: Clayey/sandy with a good presence of galestro and alberese.
Altitude and exposure: 430 m above sea level, southeast.
Planting density: New vineyards: 0.8×2.50, old vineyards: 1×3.
Yield per hectare: Old vineyards: 30 q.li/ha, new vineyards: 50 q.li/ha.
Harvest period: Entirely manual harvest, first half of October for Sangiovese, late September for Trebbiano and Malvasia.
Il Barlettaio
Il Barlettaio was founded in 1995 by Francesco Bertozzi, who, with determination, decided to revive his family’s vineyards and produce a Chianti Classico with a deeply Raddese soul.
Today, the company is certified organic and spans across 3 hectares of vineyards, with an equal amount dedicated to olive cultivation, situated at about 500 meters above sea level.
The annual production is approximately 12,000 bottles.
Our meticulous approach, both in the vineyard and in the cellar, has led us to choose to age our wines for an extended period before commercialization. This small effort is our commitment to offering wines with an authentic territorial expression, wines that are more complete and capable of withstanding the test of time.
We strive to improve every day, in full respect of the land we care for, offering wines that increasingly reflect our territory and philosophy, wines that are proudly from Radda.
All operations are strictly manual at every step, from vine tying to pruning, and of course, the harvest. The selection of the grapes is meticulous, with yields significantly below the disciplinary limits.
The company is certified organic, and we have always limited the use of copper and sulfur in the vineyard, integrating other natural products for the protection of our plants.
The soils of the area are primarily made up of Tuscan macigno, alberese, and galestro, that is, sandstones, clays, and limestones, which give the wines a very elegant tannic structure and an attractive, savory flavor that greatly enhances their persistence on the palate.
The vineyards are located at about 500 meters above sea level, in the highest village of the Chianti Classico area, Radda, which allows us to produce wines with particularly vibrant freshness, but also fine aromas and great complexity.
Macerations vary depending on the enological goal, usually lasting about 3 weeks. The wines are aged in oak barrels and casks, and sulfur dioxide is only used after malolactic fermentation, with the goal of minimizing its use.
We accompany the wine through its evolution, up until bottling, with a hands-off approach that respects our land and our grapes.