<Piemonte DOC Barbera

The typical red wine from Piedmont. It has the right balance between freshness and acidity.

The soil

La Raia’s soil dedicated to Barbera’s farming is marly and calcareous, it extends at approximately 380 metres above sea level, south positioned. The vineyards, which are only raised with the Guyot method as per the Piedmont ancient tradition, have a density of 4500 vines per hectare, aged 15 years old. The operations in the vineyards are in line with the farm’s philosophy thus the biodynamic principles, no use of chemical products is foreseen.

The grapes and the wine making

Grapes
The Barbera grapes have been cultivated in Piedmont since medieval times. When grapes are healthy and perfectly ripe, they have a high sugar rate and a good acidity that is typical of the Barbera vine.

Wine making
The vintage happens between the end of September and the beginning of October. Grapes are handpicked and put in crates to be brought into the cellar. After that grapes are destemmed and pressed thus, the must begins its fermentation with natural lees and on the skin. The following day pumpovers start to extract colour and aroma. The alcoholic fermentation continues slowly for 15 days. Then racking takes place, separation of the liquid from the skins. The wine is kept at a temperature of 20° C for about one month, to favour the malolactic fermentation. After some decanting necessary to make the product clearer, the wine is refined in stainless steel tanks.

Tasting notes
COLOUR: ruby garnet-red, with purplish hints.
AROMA: Intense flower aroma, suggesting rose and small brushwood fruits.
MOUTHFEEL: full, harmonic and warm, with a pleasant, savoury finish.
ALCOHOL CONTENT: 15,5%

Perfect pairing
Its simplicity and immediacy make it the perfect match for every meal. It is excellent with meat sauces, roasts and medium aged cheese.
Best served: between 18° and 20° C.

Perfect storage
If stored in a cool dry place, and in the dark, at 10°/18° C, bottles keep unaltered for 4/5 years.

Awards

2016 vintage

  • Bibenda 2017: Three Grapes
  • I Vini di Veronelli 2017: Two Stars
  • Vinibuoni d’Italia 2017: 2 Stars

2014 vintage

  • Slow Wine 2016: A good red of the vintage
  • I Vini di Veronelli 2016: 1 star
  • Gambero Rosso 2016: 2 glasses
  • Annuario dei migliori vini italiani: 87/100

2012 vintage

  • I vini di Veronelli 2015: Excellent wine

2011 vintage

  • I vini d’Italia 2014, Le guide de L’Espresso: Remarkable wine
  • I vini di Veronelli 2014: Excellent wine

2009 vintage

  • Slow Wine, Guida 2012: Slow wine
  • Duemilavini Bibendi, Bibenda 2013: Four grapes
  • Guida ai vini d’Italia 2012: Crown

2008 vintage

  • I Vini d’Italia 2011, Le Guide de L’Espresso: Excellent wine

2007 vintage

  • 35° Concorso Enologico Marengo DOC: Special Selection Award
  • Guida ai Vini d’Italia Bio 2010: Crown

OUR WINES

Gavi DOCG Pisé
Gavi DOCG Riserva
Gavi DOCG
Barbera DOC Largé
Barbera DOC
Etichetta Gavi Pisé

The best expression of the farm’s philosophy

The best expression of the farm’s philosophy. It surprises for its longevity and evolution on the nose during the days after opening: a continuous discovery of scents which are released in time.

Etichetta Gavi Riserva

It embodies the terroir’s tradition

It embodies the terroir’s tradition. Grapes are handpicked slightly ripe, with a golden yellow colouring. A complex aroma of ripe fruit, honey and candied fruit characterizes the wine obtained.

Etichetta Gavi

The Gavi which interprets the tradition

The Gavi which interprets the tradition of the terroir and identifies the typical characteristics of the Cortese vine variery from which it originates.

Etichetta Barbera Largé

This wine is produced only in exceptional vintages.

The selection of the best vines from the local oldest vineyards. This wine is produced only in exceptional vintages. It is refined in barriques for 20 months and can age in the bottle for over 10 years.

Etichetta Barbera

The typical red wine from Piedmont

The typical red wine from Piedmont. It has the right balance between freshness and acidity.