About this wine
Vineyard and terroir
The fruit comes from hillside vineyards around Orvieto. The site contributes a distinctive mineral character.
Vinification
After pressing, the grapes are held at 7 °C for 12 hours, followed by fermentation in stainless-steel tanks at 12–16 °C.
Tasting profile
Mineral, firm and restrained.
Label / history
La Carraia was founded in 1988 by vineyard owner Odoardo Gialletti and oenologist Riccardo Cotarella. Gialletti had worked with vineyards from an early age and later conducted winemaking experiments as new production methods and approaches emerged in Italy. After opening a hotel and restaurant in the late 1960s, he eventually committed himself to winemaking. His meeting with Cotarella began a long-term partnership that produced Le Basque alongside several other wines. Gialletti now oversees the vineyards and winery with his sons Mauro and Marco, while continuing to work with Cotarella. The estate owns approximately 81 ha of vineyards.
