About this wine
Vineyard and terroir
The fruit comes mainly from hillside vineyards at 300 m above sea level. The vines are 20–25 years old, growing in soils that combine volcanic material and tuff. Cool autumn mists help preserve the grapes’ natural freshness.
Vinification
The grapes are harvested between September and October. They undergo cryomaceration at 7 °C for seven hours, followed by traditional temperature-controlled fermentation with wild yeasts.
Ageing
The wine matures exclusively in steel tanks.
Tasting profile
Bright citrus notes are joined by a persistent mineral character.
Label / history
La Carraia was founded in 1988 as a partnership between vineyard owner Odoardo Gialletti and oenologist Riccardo Cotarella. Their collaboration continues, with Gialletti and his sons, Mauro and Marco, overseeing work in the vineyards and winery.
