The Estate

A project inspired by biodynamic principles, which enhances the original ecosystem of this corner of Gavi

A place that is balanced and harmonic in all of its elements

La Raia is a Demeter certified byodinamic farm. It is located in the heart of Gavi hills, in an area with an ancient wine tradition thanks to a unique microclimate that promotes the maturation of the grape and the production of red and white biodynamic wines.

The estate extends over 180 hectars, including 50 hectars of vineyards, 60 hectars of fields and the remaining are pastures, chestnut, elderflower and acacia woodlands protecting numerous species of wild animals.
The Rossi Cairo family purchased La Raia in 2003, with the aim of recovering and enhancing the original ecosystem through a broad intervention project, inspired by the biodynamic principles.

The first change was the conversion of the vine cultivations: green manure among the rows, dynamized horn manure to fertilize the marly soil deeply, intense aeration, absence of pesticides, moderate quantities of cave sulphur and copper sprayed during specific periods of the year. Pruning happens during a descending moon.

Crop rotation was reintroduced with the recovery of ancient cultivations such as monococcum einkorn and rye. Finally, livestock pasture farming was reintroduced as well with cows of fassone breed. The variety and richness of the vegetation within the estate make La Raia a true biodiversity oasis for bees and other pollinator insects: hence a copious production of acacia, multi-flower and woodland honey. All these products are used by Chef Tommaso Arrigoni for the menus of the Locanda La Raia restaurant, the relais inside the estate, which obtained the Michelin Green Star in 2024.

Today, La Raia produces three kinds of multi-awarded Gavi D.O.C.G. – Gavi, Gavi Riserva Vigna della Madonnina and Gavi Pisé and two kinds of Piemonte D.O.C. Barbera. Recently, a small production of Pinot Noir has been added, a classic and unexpected vine for the Gavi hills, and another one of Passito della Raia, born from Cortese grapes grown according to the principles of byodinamic agriculture.

The cellar was designed and built with an ancient environmentally friendly construction technique called pisé. This technique harmonises with Piedmont’s gentle hills that surround La Raia. To build the cellar we appointed the Austrian architect Martin Rauch, one of the main experts of this technique on an international level.

The vineyards

At our farm La Raia we follow the biodynamic 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 wines

La Raia White Cortese and red Piemonte Barbera are wines with a strong personality and a surprising ability to evolve. Thanks to the biodynamic method they fully express the originality and vitality of the Gavi terroir.

The pisé winery

One of the most interesting challenges we faced during La Raia’s renovation was the building of the winery, whose façade is a pisé (rammed earth) wall, according to Novi Ligure’s tradition.

The Wine Tour

The Wine Tour at La Raia starts from our products’ origin, the vineyards: over 50 hectares of perfectly exposed limestone soil, biodynamically cultivated. The tour continues in the wine raw farmed earth cellar for an explanation on the wine-making techniques and a tasting of our wines.

The biodynamic culture

The biodynamic method, which has been becoming more and more popular all over the world, encourages to consider the farm as a single organism where human activities are in perfect harmony with plants and animals.

Wine Itinerary

The roads and paths within the estate run alongside our Cortese, Barbera and Pinot Noir vineyards, and lead to the cellar and barrel cellar.

Gallery