La Raia

At La Raia we produce wines of great personality, surprisingly able to evolve. Thanks to the biodynamic organic approach we have discovered the Gavi terroir’s originality and vitality, a century-long history of nature. And our wines are a pure expression of it. The indigenous Cortese and Barbera vines are planted in a clay limestone land, with a density of 4,500 vines per hectare and an age ranging from 9 to 70 years. From the oldest ones the Gavi Riserva and the Gavi Pisé are obtained.

Grapes are selected and destemmed ensuring that only the best bunches arrive at the pneumatic presses.

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The Barbera vineyard is situated on a well-drained south facing slope and is planted with cuttings from a rigorous massal selection of the finest and oldest plants of the region.The grapes are handpicked when perfectly ripe, and then immediately placed on a conveyor belt. Grapes are then selected and destemmed ensuring that only the best bunches arrive at the pneumatic presses. After being delicately pressed, so to avoid any mechanical and harmful impact on the grapes, the must obtained is then put into stainless steel tanks to avoid any microbiological alterations which could compromise the wine quality. It is now that the fermentation begins, lasting 20/25 days approximately, according to the vintage, and at a controlled temperature of 17° C. After racking, the wine is left on the lees for a variable period – according to the type – and then bottled.

The Barbera grapes go through a different, extended maceration on the skins until the cap forms; meanwhile the fermenting must stays on the skins for about 10 days, absorbing their aromas and colour. Pumpover is done daily by stirring the must and skins together. Malolactic fermentation follows and, after some decanting necessary to make the product clearer, the wine is refined in stainless steel tanks at a controlled temperature until bottling.
To best preserve the authenticity of our wines, the whole productive process is aimed at dispensing with oenological products and this is possible also thanks to the innovative technologies our winery is equipped with.


At La Raia we follow the biodynamic organic approach, not only dispensing with fertilizers, pesticides and herbicides, but also using the soil and its vital resources in a careful and responsible way. The traditional agriculture uses fertilizers, instead: plants are nourished with soluble food which roots absorb passively; vines loose thus their identity and the relationship with the soil; flavours and fruits all taste alike.
Biodynamic treatments are a way of harmonizing the farm and the universe formative rhythm.
At La Raia we use two spray preparations – the horn manure and the horn silica – which influence the dynamics of the vegetable growth, improving our grapes and our crops quality. Both preparations are mixed up in water for one hour just before they are used. The blending starts by turning in one direction, creating a deep whirlpool in the barriques. Direction is then changed and blending continues until a new whirlpool is created. Mixing up small doses of material in large quantities of water is called dynamization.



The vines of La Cascinetta vineyard are all over 20 years old. They have an ideal placing – East-South/East – which allows a complete and constant grapes ripening. The soil is loose, loamy sandy, with a typical light colour. It is well-drained and grass is left to grow from spring to the end of summer.

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