Toscana lovers are likely familiar with Radda because of Montevertine’s Le Pergole Torte or Monteraponi (Two estates we’ve heavily cited here at KWM over the years). They have brought worldwide attention to this small village, and for good reason. But these days, true Chianti enthusiasts are turning to another name: Paolo Cianferoni of Caparsa. These 100% Sangiovese wines still fly under the radar, for now, but they’re quickly gaining notoriety, as you’ll see from Antonio Galloni’s recent reviews.

Chianti from Radda is distinctly known for its elegance and finesse, and it’s no different in the case of Caparsa. Though traditional in every sense, Paolo’s natural-leaning tendencies and his devotion to preserving his estate’s sense of place—the flora and fauna, microorganisms, and soils, as Paolo says—truly shine through in bottle. These wines will transport you to Radda! They’re pure, vibrant, and have a quiet but fierce wildness too. The Rosso di Caparsa, which only sees cement, is high-toned and cherry fruit-forward, while the plush, neutral barrel-aged Mimma shows a fuller spectrum of red-black fruit, green olive, cedar, and blood.

The Cianferoni family has been growing Sangiovese in Radda for as long as its more famous neighbors. Paolo’s father, formerly a professor at the University of Florence, purchased and planted vines at Caparsa in the 1960s. Still impacted by World War II, much of Tuscany lay abandoned, but the Cianferonis stuck to their inclination. Paolo, with his wife and children, took over in 1982 and introduced organic farming. From the same importer who has brought us our top-selling Italian discoveries in recent years, including Amorotti in Abruzzo and Paso Delle Tortore in Campania, Caparsa is our latest reference point for Radda.

Shop Caparsa