La RAIA


Secondary Institute “Ciampini-Boccardo”

In 2003 the Rossi Cairo family bought the La Raia estate, with the aim of recovering and enhancing the original ecosystem trough a broad interventions project inspired by biodynamic principles.

La Raia is a biodynamic farm certified Demeter.

It is located in the heart of the Piedmont’s hills of Gavi. It extend over 180 hectare, 42 of which are cultivated of vineyard. The vineyards are cultivated with the biodynamic system from which we get three Gavi D.O.C.G and two Borbera D.O.C. An average density of 4500 vines per hectare. The best wine technologies and the low temperatures are used. There is also the production of organic honey.

In June 2013 the Foundation la Raia – Art culture territory was born, wanted by Giorgio Rossi Cairo and directed by his wife Irene Crocco, art dealer.

The foundation aims to promote a critical reflection on the landscape.

FERMENTATIONS

The grape must obtained is kept in stainless steel tanks to avoid any microbiologic alterations which could compromise the wine quality. The fermentations begins, lasting 20/25 days approximately, according to the vintage, and at a controlled temperature of 17 °C.

Fermentation is a metabolic process that consumes sugar in the absence of oxygen.

The chemical equation below shows the alcoholic fermentation of glucose, whose chemical formula is C6H12O6. The reaction is catalysed by the enzymes pyruvate   decarboxylase and alcohol dehydrogenase. One glucose molecule is converted into

two ethanol molecules and two carbon dioxide molecules.

 

C2H5OH is the chemical formula for ethanol.

Before fermentation takes place, one glucose molecule is broken down into two pyruvate molecules. This is known as glycolysis.

The Barbera’s fermenting must last for about 10 days, absorbing aromas and colour. Malolactic fermentation follows and, after some decanting, necessary to make the product clearer, the wine is refined in stainless steel thanks at a controlled temperature until bottling.

TYPES OF WINE

The Raia is known primarily for its excellent white wine exported all over the world, but also produces an excellent red wine.

La Raia produces five different types of wine, of which we don’t provide the brand, so to avoid unwanted- advertising.

We will, though, describe their grapes and characteristics.

 

FIRST WHITE WINE

                                                                     Grapes

The grape has a good aromatic content, a high concentration of sugars and acidity,necessary conditions to produce a great white wine.

Winemaking

Before being subjected to soft pressing, bunches are selected on the plant and harvested by hand after the second half of September. The grape must decantation takes place at a low temperature. The measured contact with oxygen and the attention to the processing steps enhance the original characteristics of the vine belonging to this territory. After remaining on indigenous yeasts and aging for 20 months in stainless steel tanks, the wine is cold stabilized before bottling. The prolonged stay on the lees improves this wine longevity, making it able to evolve after the uncorking and still in the glass.

 

                                                   Evolution after uncorking

Once the bottle is opened, this biodynamic white wine is kept for 4/5 days. During this period a very slow evolution is observed, with a passage from fruity and floral notes to mineral and citrus notes.

Organoleptic characteristics

COLOR: bright pale straw yellow, with light greenish reflections.

SMELL:  ample, intense, complex hints, floral notes accompanied by sensations of ripe fruit, pear and honey.

TASTE: very rich, warm and harmonious, with a moderate acidity, but present, with a persistent and warm finish.

Alcohol Content: 12,5%

This wine goes well with all dishes based on fish, excellent with risotto with vegetables and medium-aged cheeses.

           Service Temperature: between 11 and 13 degrees.

                                                     Gastronomic matches

This wine goes well with all dishes based on fish, excellent with risotto with vegetables and medium-aged cheeses.

                                                 Advice for a proper conservation

The bottles, if kept in a cool, dry and dark place, at a temperature between 10 and 18 degrees, can be kept even up to 6/8 years.

 

SECOND WHITE WINE belonging to the “Cortese” familiy

Grapes

The Cortese grapes for the production of this wine, thanks to its natural exposure, have excellent thermal ventilation and an ideal microclimate. The yield does not exceed 65 quintals per hectare. During the ripening phase, the bunches are already selected in the vineyard, which makes it possible to naturally obtain an excellent alcohol content.

Winemaking

The grapes are harvested by hand at the end of September. The bunches, after selection, are de-stemmed and subjected to soft pressing. The must obtained is decanted at low temperature. Alcoholic fermentation takes place in small temperature-controlled stainless steel tanks. After about 25 days, at the end of fermentation, the wine is transferred to another tank, where it remains for six months. At the end of this refinement, the wine is bottled and the refinement is continued for another six months in bottle before being put on the market. This method of aging gives us a long-lived wine and a pleasant taste.

Organoleptic characteristics

COLOR: straw yellow more or less intense.

SMELL: fine, delicate, characteristic, with floral notes typical of the Gavi area.

TASTE: rich, dry, harmonious, pleasant on the palate, with a persistent and warm finish.

Alcohol Content: 13%

Gastronomic matches

This wine is excellent with all the dishes based on fish, especially with the crustaceans of which enhances the particular flavor. Perfect with light first courses and risottos. It is recommended to combine it with fresh and semi-soft cheese.

Service Temperature: between 10 and 12 degrees.

Advice for a proper conservation

The bottles should be stored in a cool, dry place and preferably in the dark at a temperature between 12 and 15 degrees for optimal storage.

THIRD WHITE WINE

Grapes

The grapes are healthy and have a good sugar content and correct acidity; this makes it possible to make a pleasant white wine with a pleasant taste.

Winemaking

The grapes are harvested by hand around the second half of September and, after careful selection, the bunches are de-stemmed. In this way, only the grapes for soft pressing arrive in the presses. The must obtained, after the natural decantation, is placed to ferment in stainless steel tanks. The alcoholic fermentation lasts on average 15/20 days and takes place at a controlled temperature of 18 degrees. The permanence of wine on indigenous yeasts lasts for about 3/4 months; the wine is then cold-stabilized before bottling, which takes place in March.

Organoleptic characteristics

COLOR: straw yellow, with slightly greenish reflections.

SMELL: mineral scent of particular finesse, expresses aromas of fruit and white flowers.

TASTE: in the mouth it is balanced, with fresh acidity that amplifies its persistence and favors its drinkability, with a slightly almond finish.

Alcohol Content: 12.5%

Gastronomic matches

This white wine is excellent as an aperitif, it goes well with starters and first courses with fish sauce or vegetables. It is also ideal with second courses based on fish, white meats, with fresh and short-aged cheeses.

Service Temperature: between 10 and 12 degrees.

Advice for a proper conservation

The bottles, if kept in a cool, dry and dark place, at a temperature between 10 and 18 degrees, are kept for 3/4 years.

FIRST RED WINE

 

Grapes

This red wine is produced only in the best vintages, when the Barbera grape is perfect and the analysis presents the physical and organoleptic characteristics to produce a great wine.

Winemaking

Towards the middle of October the grapes are brought to the cellar, after manual harvesting in boxes; the bunches are then selected one by one, eliminating the unsuitable ones. After the destemming-crushing, the must begins to ferment, in the presence of the peel, with natural yeasts. Already the next day we begin to carry out the replacements in order to extract the colour and the aromas. The alcoholic fermentation continues slowly for 15 days, then the must remains in contact with its peels for another ten days. The separation of the liquid from the peel follows. The wine remains at 20 degrees a month longer in order to promote malolactic fermentation. After some decantings necessary for the clarification of the product, the wine is put in barrell for aging. The bottling takes place after about 20 months.

Organoleptic characteristics

COLOR: very intense ruby ​​red, with light violet reflections.

SMELL: intense olfactory notes, reminiscent of chocolate and spices.

TASTE: full bodied, with balanced tannic sensations, sweet and persistent aftertaste notes.

Alcohol Content: 14%

Gastronomic matches

This wine, for its characteristics and its structure, is perfect with roast red meat, braised game and aged cheeses.

Service Temperature: between 18 and 20 degrees.

Advice for a proper conservation

The bottles, if kept in a cool, dry and dark place, at a temperature between 10 and 18 degrees, are perfectly preserved for 8/10 years.

 

SECOND RED WINE, belonging to the Barbera familit

Grapes

The Barbera grapes have been cultivated in Piedmont since medieval times. When grapes are healthy and perfectly ripe have a high sugar content and a good acidity typical of the Barbera vine.

Winemaking

The harvest is carried out between the end of September and the beginning of October. The grapes are introduced into the cellar after manual harvesting in boxes. It follows the destemming-crushing, then the must begins to ferment, in the presence of the peel, with natural yeasts. Already the next day we begin to carry out the replacements in order to extract the color and the aromas. Alcoholic fermentation continues slowly for 15 days; then follows the drawing off, the separation of the liquid from the peel. The wine remains at 20 degrees a month, in order to promote malolactic fermentation. After some decantings necessary for the clarification of the product, our red wine is stored in stainless steel tanks for aging.

 

Organoleptic characteristics

COLOR: ruby red with violet reflections.

SMELL: intense olfactory notes, floral reminiscent of rose and small undergrowth fruits.

TASTE: full, harmonious, warm, with a pleasant finish.

Alcohol Content: 15.5%

Gastronomic matches

Any Barbera family wineis the perfect companion for everyday meals. It goes perfectly with pasta with meat sauces, roasts and medium-aged cheeses.

Service Temperature: between 18 and 20 degrees.

Advice for a proper conservation

The bottles, if kept in a cool, dry and dark place, at a temperature between 10 and 18 degrees, are perfectly preserved for 4/5 years.

 

Secondary Institute “Ciampini-Boccardo”

From put visit to the Biodinamic Farm

La Raia

Strada Monterotondo,79-15067 Novi Ligure (AL)

T+39.0143.743685 – E winetour@la-raia.it

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