{"id":2120,"date":"2026-08-22T15:22:55","date_gmt":"2026-08-22T15:22:55","guid":{"rendered":"https:\/\/vignaiolidiradda.it\/?p=2120"},"modified":"2026-08-22T15:22:55","modified_gmt":"2026-08-22T15:22:55","slug":"radda-vs-trentino-wine-geology-rock-in-the-glass-at-radda-nel-bicchiere-2026","status":"publish","type":"post","link":"https:\/\/vignaiolidiradda.it\/en\/2026\/08\/22\/radda-vs-trentino-wine-geology-rock-in-the-glass-at-radda-nel-bicchiere-2026\/","title":{"rendered":"Radda vs. Trentino Wine Geology: Rock in the Glass at Radda nel Bicchiere 2026"},"content":{"rendered":"
\n

A liquid secret lies hidden beneath our feet<\/h3>\n

\"come-apparecchiare-una-sala-per-degustazioni\"<\/p>\n

Let\u2019s be honest: my initial instinct when preparing for the Radda nel Bicchiere<\/strong> event, was to say no. “I\u2019ll talk about everything except
\ngeology,” confessed Clizia Zuin\u2014named Sommelier of the Year 2025 by *Gambero Rosso<\/strong>*\u2014recalling the origins of the seminar<\/strong> held on Saturday,May 23, 2026. <\/strong><\/p>\n

Then came a timely, provocative nudge from a sommelier friend in London: “Are you crazy? If you go to Radda and don’t talk
\nabout geology, what are you going to talk about?”
\nIt took months of reflection to make sense of the stones and grasp a truth we often forget: geology isn’t just an academic device meant to
\nbore you. Geology is the keystone of what we hold in our glass. To make the experience truly immersive, the entire session in the Sala del
\nPodest\u00e0 of the city hall was structured as a sensory labyrinth, where every numbered glass on the table corresponded precisely to the slides
\nprojected in the room. This is where the invisible thread connecting the rigidity of stone to the profound emotion of each sip was revealed by
\nClizia Zuin.<\/p>\n

\"i<\/p>\n

The “Kardashian of Sciences”: the immediacy of the earth<\/h3>\n

In order to bring levity to a seemingly austere topic, Clizia Zuin offered a pop-culture provocation: “Geology is the Kardashian of the
\nsciences.” Beneath the irony lies a profound truth: it is a blatantly visible and immediate subject, with macro-evidence plain for all to see.
\nThere is no need to invent anything new; One need only observe what is already there to transform it into a formidable tool for enological
\ninterpretation.<\/p>\n

\"tutti<\/p>\n

The Radda in Chianti puzzle: the four souls of the terroir<\/h3>\n

We encounter the true heart of the land in Radda\u2014a geological mosaic described as a veritable “puzzle of soils and altitudes,” where ancient
\nsandy seafloor has transformed into something extraordinary:<\/p>\n

Galestro: Calcareous clay. It combines the strength and water-retention\u00a0 properties of clay with the ideal environment provided by limestone.<\/p>\n

Macigno: Pure sandstone. Sand compacted over millennia by the weight of the overlying sea.<\/p>\n

Alberese: Marly limestone. A stone that tends to crumble easily, typical of areas where waters once receded.<\/p>\n

Sillano Formation: A primordial marine chaos\u2014a jumbled mix of many different soil types.<\/p>\n

\"Radda<\/p>\n

The character of Sangiovese: the chameleon of the land<\/h3>\n

Geology also allows us to draw a parallel with the king of Tuscan grape varieties: Sangiovese is like that person who always manages to land on
\ntheir feet, one way or another. It possesses a magnetic personality yet radically transforms its character depending on where it takes root.
\nWhile in Radda it expresses itself through the sharp verticality typical of Chianti soils, a move to Modigliana in the Romagna Apennine Mountains
\nreveals a Sangiovese of a completely different nature, one capable of winning over devoted “disciples” among sommeliers thanks to an expression that is vastly different, yet equally profound.<\/p>\n

\"i<\/p>\n

Why geology is an economic factor (The 2016 Vintage)<\/h3>\n

Understanding the soil is not merely an aesthetic indulgence; it is an economic necessity. A mistake made during excavation or soil analysis
\nprior to planting condemns the vineyard to struggle and the winegrower to lose hundreds of thousands of euros.<\/p>\n

The land is unforgiving, yet it knows how to reward the winegrower. When the climate aligns perfectly, as it did in 2016, the vintage was
\nunanimously hailed as “splendid and ideal.” Data from Assoenologi confirms that 2016 saw extraordinary climatic similarities between
\nCentral and Northern Italy. Despite some spring frosts that slightly reduced volumes compared to 2015, the quality in the glass was so
\nexceptional that it made everyone say: “I would love to have a vintage like this for at least three years in a row.”<\/p>\n

TRENTINO: Maritime and Mountain Elegance<\/h4>\n

\"cantine<\/p>\n

Cantine Monfort \u2013 Pinot Nero Trentino DOC 2017<\/strong>
\nA vibrant color typical of Pinot Nero in a stage of evolution, with a garnet rim. Intense notes of small red fruits, reminiscent of fruit
\npreserved in spirits with the balsamic freshness of dried mint. Time has refined and softened the tannins. On the palate, the focus is not on
\npower but on a pleasant and relaxed character with a silky, enveloping texture.<\/p>\n

\"Maso-Cantaghel-Pinot<\/p>\n

Maso Cantanghel \u2013 Pinot Nero Trentino DOC 2016<\/strong>
\nA high-altitude Pinot Nero of great stylistic precision, crafted to highlight the identity of a single vineyard through freshness and
\nmountain elegance.<\/p>\n

\"Villarom<\/p>\n

Vallarom \u2013 Pinot Nero Trentino DOC 2016<\/strong><\/p>\n

A single-vineyard cru situated at an altitude of 500 meters. The aroma is dominated by a deep, brooding complexity of medicinal herbs, rhubarb,
\nand fever tree alongside a distinct mineral note of graphite and tar. On the palate, it displays tenacious, authentic yet elegant tannins, with
\nexceptional grip and a taut acidity that promises monumental aging potential (up to 10 years).<\/p>\n

\"Pinot<\/p>\n

Elisabetta Dalzocchio \u2013 Pinot Nero 2016<\/strong><\/p>\n

The nose opens like a kaleidoscope of fresh small red fruits and just-ripened berries, herbaceous notes of cut grass and wet leaves, and
\na deep undertone of humus and a summer forest after the rain. The palate offers extraordinary juiciness, supported by well-integrated tannins
\nwith a vegetal character and the balsamic freshness of eucalyptus.<\/p>\n

RADDA IN CHIANTI: The Verticality of Sangiovese<\/strong><\/h4>\n

\"Chianti<\/p>\n

Castello di Albola \u2013 Chianti Classico DOCG 2016<\/strong>
\nA markedly dark, brooding color (set by starting malolactic fermentation immediately after alcoholic fermentation to protect the wine from
\nbacteria). A deep, earthy nose featuring Mediterranean chaparral, soil, myrtle, and ripe Marasca cherry (almost black cherry). On the palate, it
\ndisplays impressive concentration of dark fruit, underpinned by a perfect balance between dense tannins, stinging acidity, and the
\nfreshness derived from high altitude.<\/p>\n

\"Val<\/p>\n

Val delle Corti \u2013 Chianti Classico DOCG 2016<\/strong><\/p>\n

A wine characterized by a sunny, exuberant profile and immense charm and finesse. Floral aromas of slightly withered red roses stand out,
\nalongside a beautiful blood orange citrus note that extends to the palate, delivering a juicy, dynamic sip with intrinsic elegance.<\/p>\n

\"Chianti<\/p>\n

Podere Capaccia \u2013 Chianti Classico DOCG 2016<\/strong><\/p>\n

A vertical and chameleon-like Sangiovese, where the rigidity of the stone translates into a sharp, taut sip, possessing great finesse and a
\nlively, responsive elegance.<\/p>\n

\"Poggerino-Riserva-Chianti-Classico-Bugialla-2016\"<\/p>\n

Poggerino \u2013 Chianti Classico Riserva “Vigna Bugialla” 2016<\/strong>
\nA Sangiovese of extraordinary breadth and polyphenolic extraction. Extended skin contact extracts deep yet incredibly velvety tannins,
\nsupported by the vibrant acidity typical of Radda\u2019s soils, with notes of earthiness and concentrated small black fruits.<\/p>\n

Conclusions: Radda\u2019s Profound Lesson in the Glass<\/h4>\n

What do we take away from this sensory journey guided by Clizia Zuin? Above all, an awareness that terroir is not a static concept, but a
\ndynamic force.\u00a0 Trentino demonstrated how the pinpoint precision of Pinot Noir can only be achieved through a meticulous study of wind patterns, mountain altitudes, and that sedimentary “limestone bank” which yields wines that are silky yet razor-sharp. Radda in Chianti reaffirmed the supremacy of its verticality, defined by marl and clay, where Sangiovese shuns crowd-pleasing softness by drawing sustenance from the rugged soil to
\nbecome a chameleon capable of withstanding the test of time.<\/p>\n

In the end, geology triumphed over marketing. While it is true that wine is crafted by human hands in the cellar, the profound character was
\nformed millions of years earlier, amidst the silence and stubbornness of the rock.<\/p>\n

\"Date<\/p>\n

 <\/p>\n

That is how the Radda vs. Trentino wine geology showdown unfolded; who knows who will take the stage in 2027 for the 30th-anniversary edition <\/strong>of Radda nel Bicchiere! We look forward to seeing you in Radda in Chianti on May 22 and 23, 2027.<\/strong><\/p>\n<\/div>\n

<\/div>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

A liquid secret lies hidden beneath our feet Let\u2019s be honest: my initial instinct when preparing for the Radda nel Bicchiere event, was to say no. “I\u2019ll talk about everything except geology,” confessed Clizia Zuin\u2014named Sommelier of the Year 2025 by *Gambero Rosso*\u2014recalling the origins…<\/p>\n","protected":false},"author":10,"featured_media":1853,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[],"yoast_head":"\nRadda vs. Trentino Wine Geology: Rock in the Glass at Radda nel Bicchiere 2026<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/vignaiolidiradda.it\/en\/2026\/08\/22\/radda-vs-trentino-wine-geology-rock-in-the-glass-at-radda-nel-bicchiere-2026\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" 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