Storia
2005 — The beginning
Raineri began in 2005 as the project of Gianmatteo “Jimmy” Raineri, Fabrizio Giraudo and Luciano Racca. All three had grown up among the vineyards of the Langhe. The first production was small and centred on Dolcetto from the Dogliani area.
2006 — Expansion of the range
Passion for wine, respect for local winemaking traditions and sustained work led to a broader range in 2006. Barbera, Nebbiolo and Barolo were added, all sourced from vineyards in Monforte d’Alba. The founders developed the project with the practical support of their families and advice from experienced Langhe producers.
The winery in Panerole
The operating cellar was established in Panerole, a locality of Novello between Barolo and Monforte d’Alba. Its layout comprises three functional sections: stainless-steel vinification, maturation in large and small French-oak vessels, and temperature-controlled bottle storage. The business continues to be identified with its three founders, whose responsibilities encompass winery operations, sales and exports.
Terroir
Location and relief
The winery stands in Località Panerole, Novello, between Barolo and Monforte d’Alba. Its grape sources extend across Monforte d’Alba, Serralunga d’Alba and Farigliano. Vineyard elevations run from approximately 300 m to 650 m above sea level, with south, south-east, south-west and east-facing sites.
Some vineyards are sufficiently steep to restrict mechanisation. The Langhe Nebbiolo vineyard is worked entirely by hand because motorised access is considered too steep and dangerous. Parts of Zovetto are subject to the same limitation.
Soils
Most of the described sites combine sand with calcareous marl and clay. Zovetto is characterized more specifically by clay-and-limestone marl. The high-elevation Chardonnay and east-facing Pinot Nero vineyards are described as having clay-and-limestone marls.
Site distinctions
The principal named sites are Zovetto in Farigliano; Santo Stefano di Perno in Monforte d’Alba; San Bernardo in Serralunga d’Alba; and Castelletto in Monforte d’Alba. Perno supplies both the principal Barolo and a single-site expression, while Santo Stefano di Perno and San Bernardo are combined for Monserra.
Vinificazione
Vineyard management is described as sustainable. Permanent or maintained grass covers the inter-rows, while copper and sulfur are applied according to need. No synthetic-input programme or formal organic certification is identified.
Most parcels receive two crop-thinning passes between July and August. The Arneis–Chardonnay and high-elevation Chardonnay vineyards receive one green harvest at the beginning of August. Selection is performed manually on the vine at harvest.
All fruit is hand-picked into 20 kg crates. Harvest timing ranges from late August for Pinot Nero, through early September for the dedicated rosé vineyard and Chardonnay, mid-September for the white blend and Dolcetto, late September for Barbera, early October for Langhe Nebbiolo, and mid-October for the Barolo vineyards.
Topography determines the degree of mechanisation. The steep Langhe Nebbiolo vineyard is managed completely by hand because motorised access is prohibited on safety grounds. Parts of Zovetto are likewise inaccessible to motorised vehicles.
Cellar organization
The Panerole cellar is divided into three areas: vinification in stainless-steel vats, maturation in large and small oak vessels, and temperature-controlled bottle storage. Oak choices include large casks, French barriques and Slavonian large-format casks. Amphora is also used.
Reception and fermentation
Clusters are normally crushed and destemmed. One red-wine protocol retains 10% whole berries or whole clusters. Stainless-steel fermenters are used in vertical and horizontal configurations.
Skin contact and fermentation regimes vary substantially. White and rosé musts remain with the skins for 48 and 24 hours respectively, followed by 20–25 days of low-temperature alcoholic fermentation at 12–13°C. Red macerations range from approximately eight days to three weeks, at controlled temperatures spanning roughly 25–31°C. The shortest red maceration uses a horizontal stainless-steel fermenter; other red fermentations use vertical stainless-steel vats, while the principal Barolo also uses a horizontal vessel.
Malolactic fermentation and maturation
Red wines generally undergo malolactic fermentation. Stated durations are approximately one month for the Dolcetto protocol and about two months for the Nebbiolo, Barbera and Barolo protocols.
Maturation options include eight months in stainless steel, four months on the lees in stainless steel, 14 months in used French oak, 12 months in large Slavonian-oak casks, and 24 months in large oak or French-oak vessels. Selected programmes employ French barriques with 25% new oak or French oak with 30% new wood.
Chardonnay is fermented and matured partly in amphora and partly in French barriques. It remains on fine lees with continuous bâtonnage for six to eight months.
Preparation for bottling
Most red wines and the amphora/barrique Chardonnay are bottled without filtration or fining. The stainless-steel white and rosé wines are filtered before bottling but are not fined. Daily sampling from barrels is part of the cellar’s approach to following and learning from each wine’s evolution.
Filosofia
Raineri’s declared model is that of the experienced Langhe and Piedmontese vignaioli: respect each individual vine through manual work, select maturation oak with particular care, and taste regularly from barrel to understand the wine’s development.
The founders frame their objective as the production of genuine, classic Piedmontese wines. Tradition is paired with diligence and direct observation rather than presented as a fixed recipe. Their families’ assistance and the advice of experienced Langhe producers form part of that working culture.
The recurring principles are passion for wine, respect for winemaking tradition, close attention to vineyard work, careful oak selection, daily engagement with maturation and sustained hard work.