Paolo Cianferoni has been farming Caparsa, high in the hills of Radda, since 1982, and his vineyards have been certified organic since 2005 — worked biodynamically, picked by hand, fermented with native yeasts, and bottled with minimal sulfur. Radda is the highest, coolest corner of Chianti Classico, and that altitude shows in this base bottling: bright red cherry, dried herbs, blood orange, and the lean, savory Sangiovese spine that's made this zone the most sought-after in the appellation. It's classic, transparent Chianti — the kind that begs for a second glass and a bowl of pasta.