About this wine
Vineyard and terroir
The fruit comes from La Cascinetta, one of La Raia’s oldest vineyards, at 400 m above sea level. The vines have a south-western exposure.
Vinification
The grapes are harvested by hand in the second half of September and gently pressed. The must settles naturally at low temperature without additives. Vinification involves moderate contact with oxygen. Alcoholic fermentation lasts 20–25 days at a controlled temperature.
Ageing
The wine matures on its lees in stainless-steel tanks for 20 months, followed by cold stabilization and bottling.
