From the biodynamic and organic vineyards of La Raia comes this more medium-bodied, floral white blend made mostly from the native Cortese grape. Aromas of honeysuckle, lemons and a sprinkle of herbs decorate the nose, and are reflected in the flavours, which are supported by a rounded mouthfeel, crisp acidity, and a long textured finish. these are awesome food wines that would be great with grilled fish or a chicken caesar salad.
The Rossi Cairo family from Milan purchased the Societa Agricola La Raia in 2004. Located within the appellation for the production of Gavi in the south-east of Piedmont, La Raia has quickly established a great reputation for true and authentic Gavi. The La Raia Gavi is made from organic cortese grapes using the certi ed Demeter biodynamic technique. Directed by Caterina Rossi Cairo together with Technical Director Lorenzo Castelli, they have recently realised their plans for a state of the art winery made using the Pise’ technique (rammed earth walls), common in the area due to the high level of clay in the soils.
Harvest occurs during the second half of September and is carried out by hand. The grapes are de- stemmed and undergo a very gentle crush. The must is transferred to stainless steel tanks for a fermentation at low temperatures. The wine remains on lees for 30 days and after racking remains in stainless steel for several months prior to bottling.
Brilliant, pale yellow with greenish highlights.
The nose is generous yet intense, with nuances of white owers, citrus (grapefruit) and fresh almonds.
Cortese is a delicate variety aromatically speaking, but it has a wonderful chalky, mineral texture and palate structure. La Raia Gavi demonstrates these attributes beautifully, and the nish is long with a lingering note of fresh limes.