Soc. Agr. La Raia s.s.

Strada Monterotondo, 79, 15067 Novi Ligure (AL)
Italy
Telephone +39 0143 743685
Fax +39 0143 320765
info@la-raia.it

Hall map

ProWein 2018 hall map (Hall 15): stand B51

Fairground map

ProWein 2018 fairground map: Hall 15

Import-/Exportguide

Exhibitor Categories

  • 02  Exporter

Exporter

  • 02  Exporter
  • 02.01  Europe

Europe

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  • 01.01.09.13  Piemont

Our products

Product category: Piemont

Gavi DOCG

The Gavi which interprets the tradition of the terroir and identifies the typical characteristics of the Cortese vine variery from which it originates.

The vineyarded soil at La Raia is calcareous and clayish, it extends at approximately 400 metres above sea level with a south-east-west exposure. A crown of vineyards distributed around the cellar, with an average density of 4500 vines per hectare and an age ranging from 9 to 70 years old. According to the farm’s core philosophy that complies with the biodynamic principles, the vines are farmed without any use of chemicals.

Grapes
Cortese grapes for Gavi production benefit of the typical microclimate of our area, which highly concentrates its activation within the vineyards located around the cellar. The grapes are healthy and present a good sugar rate and a balanced acidity; this allows us to produce a very pleasant and easy to drink white wine.

Wine making
Grapes are handpicked around mid-September and, after a careful selection, they are destemmed. In this way grapes only arrive in the wine press for a delicate pressing. After the natural decantation, must is put in stainless steel tanks to avoid microbiological alteration which could compromise the wine quality. The alcoholic fermentation lasts 15/20 days and takes place at the controlled temperature of 18° C. The wine is left on native yeasts for about 3/4 months; it is then cold stabilized, before being bottled in March. This me-thod helps to obtain a fresh, ready to drink wine.

Tasting notes
COLOUR: is straw yellow, with slight greenish hints.
AROMA: offers a particularly fine mineral feeling and notes of fruit and white flowers.
MOUTHFEEL: lively, balanced, with a fresh acidity, which increases its persistance and favours its drinkability. A slight almondish finish.
ALCOHOL CONTENT: 12,5%

Perfect pairing
Excellent as aperitif, paired with hors d’oeuvres and fish ragù or vegetable first courses. It is the perfect match also for seafood, white meat and fresh young cheese.
BEST SERVED: Between 10° and 12° C.

Tips for a perfect storage
If stored in a cool dry place, and in the dark, at 10°/18° C, bottles keep unaltered up to 3/4 years.

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Product category: Piemont

Gavi DOCG Pisé

The best expression of the farm’s philosophy. It surprises for its longevity and and its nose evolution during the first days after opening: a continuous discovery of scents which are released in time.
The soil

La Cascinetta vineyard, among the oldest of La Raia, over 70 years old, is located approximately 400 metres above sea level on a sout, south-west exposed promontory, particularly suited for farming of the indigenous Cortese vine variety. The well drained, sandy and loose soil limits the vegetative vigour, the production of the vines and it allows to obtain extraordinary quality grapes. As for the biodynamic principles the vineyards are only treated with moderate quantities of sulphur and copper. The cure of the soil aims to the best microbiological and nutritional balance, granting a deep fertility.

Grapes
The grapes present a good aromatic complement, an important sugar and acidity and conditions necessary to produce a great white wine of remarkable pleasantness.

Wine making
Grapes are selected on the branch and handpicked after the second half of September, before undertaking a soft pressing. The static decantation of the must is done without any oenological additives and happens at a low temperature. The moderate contact with the oxygen and the care devoted to all the transformation phases exalt the original features of the vine and the terroir. The alcoholic fermentation lasts approximately 20/25 days, at a controlled temperature. The wine is left on native yeasts in stainless steel tanks for 20 months before being cold stabilized and then bottled. The prolonged period on the lees makes this wine long-lived, and able to evolve even when uncorked and again in the glass.

Evolution after uncorking
Once the bottle is opened the wine will preserve for 4/5 days. During this period of time we can notice a very slow evolution, passing from fruity and floral notes to mineral and citrus notes.
COLOUR: brilliant light straw yellow, with slight greenish hints.
AROMA: broad and intense, with complex feelings and flower notes, accompanied by ripe fruit, pear and honey.
MOUTHFEEL: very rich, warm and harmonic, with a moderate, but present, acidity, justly savoury and with a persistent, warm finish.
ALCOHOL CONTENT: 12,5%

Perfect pairing
Excellent with all seafood, which compliments its saltiness and fleshy delicacy. It is the perfect match also for vegetable risotto and medium aged cheese.
Best served: Between 11° and 13° C.

Perfect storage
If stored in a cool dry place, and in the dark, at 10°/18° C, bottles keep unaltered for 6/8 years.
The ecosystem of the Pisé vineyard

La Cascinetta’s vineyards are all over 20 years old. The ideal disposition south-south/west of the vines favours a complete and constant maturation of the grapes. The soil is dry, sandy and with a characteristic light colour. It is well drained and de-grassed from springtime to the end of summer.

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Product category: Piemont

Gavi DOCG Riserva

It embodies the terroir’s tradition. Grapes are handpicked slightly ripe, with a golden yellow colouring. A complex aroma of ripe fruit, honey and candied fruit characterizes the wine obtained.
The soil

La Madonnina vineyard within La Raia’s estate is situated on a south-east facing hill covered by 60-year-old vines. The calcareous, clayish and marly soil is particularly suitable for Cortese vine farming. As for all of our vineyards, we avoid any kind of fertilizer and chemical products. The soil is planted with green manure – made up of broad beans, peas and clover – which, once trimmed, transforms into fertilizer and humus.

Grapes
Cortese grapes for the production of Gavi Riserva benefit of great thermic ventilation and an ideal microclimate, thanks to their natural exposure. Yield does not go over 65 quintals per hectare. During the maturation phase grapes are selected in the vineyard, allowing to obtain a naturally awesome alcoholic content.

Wine making
Grapes are harvested and handpicked at the end of September. After the selection, grapes are destemmed and delicately pressed. The must obtained is then decanted without adding any oenological additives at a low temperature. Alcoholic fermentation takes place in small stainless steel tanks at a controlled temperature. Approximately 25 days later, at the end of the fermentation, the wine is poured into another stainless steel tank, and there it remains for 6 months, as required by the production regulations. The Gavi docg Riserva is then bottled and continues refining for another six months in the bottle, before being exposed to the market. This refinement procedure results into a long-lived and pleasant to drink wine.

Tasting notes
COLOUR: straw yellow, more or less intense.
AROMA: fine and delicate, with floral hints typical of the Gavi area.
MOUTH FEEL: rich, dry, harmonic, and pleasant to the palate, savoury, with a persistent warm finish.
ALCOHOL CONTENT: 13%

Perfect pairing
Excellent with seafood, above all with shellfish of which it brings out the par- ticular taste, and with light first courses and risotto. It is the perfect match also for fresh or semi-soft cheese.
Best served: Between 10° and 12° C.

Perfect storage
Bottles should be stored in a cool dry place, and in the dark, at 12°/15° C.

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About us

Company details

At our farm La Raia we follow the biodynamic approach, not only dispensing with fertilizers, pesticides and herbicides, but also using the soil and its vital resources in a careful and responsible way.

The traditional agriculture uses fertilizers, instead: plants are nourished with soluble food which roots absorb passively, thus vines loose their identity and the relationship with the soil therefore uniform all flavours and characteristics of their fruits. Biodynamic treatments are a way of harmonizing the farm and the universe’s creative rhythm.

At La Raia we use two spray preparations, the horn manure and the horn silica, which influence the dynamics of the vegetal growth, improving the quality of our grapes and crops. Both preparations are mixed up in water for one hour just before use.

The blending starts by spinning in one direction, creating a deep whirlpool in the barriques. The direction is then changed and blending continues until a new whirlpool is created. Mixing up small doses of material in large quantities of water is called “dynamization”.

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