La Raia winery is recommended as of the best wineries to visit in Piedmont.
Thank you @TravelMag and Andrea Gambaro.
Ross Belfer's experience at Locanda La Raia on A Hotel Life , the travel website that examines strong points, moods and details of hotels located all around the world. A wonderful travel guide. Will you take a look at our score?
Read the beautiful 10-page story about the Piedmont region including La Raia in the March 2022 issue of Condé Nast Traveler U.S.
On Travel Curator’s edition of January 2022, a wine journey in Piedmont. A stop at La Raia is a must to discover its products: the Gavi wines, the meat, the honey, the fruit and also the art Foundation and the boutique hotel, Locanda La Raia.
According to the October 2021’s edition of Fortune Italia, the best period of the year to stay in a wine resort is grape harvest time. In the selection of Italian resorts that the author suggests there are La Raia farm and the Locanda.
On Coveteur’s January 2022’s edition an article on solo travels to (re)discover oneself. It presents a choice of wonderful hotels around the world and Locanda La Raia is there, with its nature, its excellent cuisine and La Raia farm’s biodynamic mission.
On Travel Curator’s edition of January 2022, a wine journey in Piedmont. A stop at La Raia is a must to discover its products: the Gavi wines, the meat, the honey, the fruit and also the art Foundation and the boutique hotel, Locanda La Raia.
An article on the evolution of La Raia’s leading wine: since the 2018 vintage the Pisé has fermented in Austrian Stockinger barrels for at least 12 months. The result is a wine that will be excellent even 10 or 15 years later.
The article by Giovanna Romeo describes the evolution of our Gavi Pisé, that has sat in barrels for a few months since the 2018 vintage, acquiring sapidity while saving its distinguishing features.
Wallpaper makes a selection of works of art that redefine spaces, citizens and beyond. Among these, Oak Barrel Baroque by Beutler
An article on the evolution of our cru from 2015 to 2018, when we introduced a change: a passage into the oak barrel that highlights the wine’s organoleptic properties
Bettina Bush interviewed Michael Beutler on his new creation for the La Raia Foundation
