Barlettaio

1995 — revival of the family vineyards

Il Barlettaio was established in 1995, when Francesco Bertozzi resolved to bring his family vineyards back into active production. His purpose was to make Chianti Classico with a distinctly Radda identity, linking the renewed family enterprise directly to its vineyards and local growing conditions.

The estate today

The property now comprises approximately 6 hectares: 3 hectares of vineyards and a further 3 hectares planted with olive trees. Both stand at approximately 500 metres above sea level. The estate is certified organic and produces around 12,000 bottles of wine annually.

The development of Il Barlettaio has remained centred on small-scale, hands-on production. Intensive work in the vineyard is followed by extended maturation before release, intended to produce more complete wines capable of developing over time while retaining the character of Radda.

Il Barlettaio lies in Radda in Chianti, with its vineyards at approximately 500 metres above sea level. Radda is identified as the highest municipality within the Chianti Classico area. The elevation is associated with particularly lively freshness and fine, complex aromatic expression in the wines.

The soils comprise macigno toscano, alberese and galestro—a combination described in terms of sandstone, clay and limestone. These components are associated with refined tannic structure, savoury flavour and prolonged persistence. The estate also distinguishes a more clay-rich part of its vineyards, where Merlot has found its preferred habitat.

All vineyard operations are performed manually, including tying, pruning and harvesting. Grapes are picked by hand into small cases, and cluster selection is deliberately rigorous. Yields are kept substantially below the maximum permitted by the relevant production regulations.

The vineyards are certified organic. Copper and sulphur are used in restricted quantities, with other natural products incorporated into the programme for protecting the vines. The approach combines intensive manual attention with restrained treatments and selective harvesting.

Maceration is adjusted to the intended oenological result and averages approximately three weeks across production. Maturation takes place in oak casks and barrels, followed by prolonged refinement before release.

Sulphur dioxide is introduced only after malolactic fermentation, with the objective of keeping total use as low as possible. From fermentation through bottling, the wine is allowed to develop with limited intervention. The cellar approach is based on careful observation, extended maturation and respect for the estate's grapes rather than frequent manipulation.

Il Barlettaio's guiding objective is continuous improvement while respecting the land entrusted to it. The estate seeks to make wines that increasingly reflect both Radda and its own working philosophy—wines conceived as distinctly and proudly Raddese.

In the vineyard, this principle takes the form of manual work, stringent grape selection, deliberately low yields and restricted treatments. In the cellar, it is expressed through limited intervention, restrained sulphur use and long refinement before release. Tradition is central to the estate's interpretation of Chianti Classico, while the decision to release a Riserva depends on whether vineyard and cellar conditions can support complexity and long ageing.