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The La Raia Pleo Gavi appears a straw yellow color with green hints in the glass. The nose offers a particularly fine mineral feeling and notes of fruit and white flowers. Lively and balanced on the palate with a fresh acidity, which increases its persistance and favours its drinkability. A finish with hints of almond.
Excellent as aperitif, paired with hors d’oeuvres and fish ragú or vegetable first courses. It is the perfect match for seafood, white meat and fresh young cheese.
The vineyard soil at La Raia is calcareous and clayey, it extends around the cellar, with an average density of 4500 vines per hectare. According to the farm’s core philosophy that complies with biodynamic principles, the vines are farmed without the use of chemicals.
Grapes are handpicked. After delicately pressing the grapes, the must is decanted and transferred in stainless steel tanks to avoid microbiological alteration which could compromise the wine quality. The alcoholic fermentation lasts 15/20 days and takes place at a controlled temperature. The wine is left on native yeasts for about 3/4 months; it is then cold stabilized, before being bottled in March. This method helps to obtain a fresh, ready to drink wine.
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