Casa Raia

Casa Raia is an organic Tuscan farm, located on a promontory attached to the famous medieval city of Montalcino.

Casa Raia: love and respect for the Terroir The

Casa Raia farm was founded in 2006, thanks to the winemaker Pierre Jean Monnoyer who restored the vineyards with an unparalleled respect for the land.

It started with just one hectare of Sangiovese Grosso, an old vineyard planted in 1975: “La Vigna Scarnacuoia”. Since its inception, the Casa Raia company has concentrated all its commitment to the production of natural wines as an expression of their deep commitment to quality.

Casa Raia covers 4.5 hectares of vineyards. The oldest vineyards date back 44 years, including the only hectare from which they make Brunello. The objective of the winery is to maintain biodiversity and the natural balance of the ecosystem, for this reason in autumn the soil is worked in a minimally invasive way and sown with a variety of organic plants and flowers that provide the soil's natural nourishment. Since 2009, the estate has obtained organic certification.

Casa Raia: natural and organic wine

Casa Raia throughout its production chain, follows its philosophy of natural and organic processing, without using any pesticides or herbicides and with full respect for the territory.

The form of cultivation of the vines is the spurred cord, four spurs per trunk, and double cord, six spurs per trunk. Everything is obtained by short pruning to two buds according to the cycles of the moon, following its downward path for fourteen days.
In addition, the Casa Raia farm cultivates and collects by hand, taking care not to damage the bunches and every vehicle is carefully inspected and cleaned before arriving at the winery.

In the cellar, a scraper is used to allow the berries to fall by gravity into a French oak vat where the &' extract rests a few days before starting a natural fermentation on the skins, which will thus release color and phenolic substances. After the first phase of vinification, i.e. spontaneous fermentation, everything is passed through the press through a dense filter that will prevent any impurities from compromising the quality of the wine. The wine is then transferred to French Taransaud oak vats in an underground cellar where l&' humidity is maintained through openings in the floor under the barrels. During the following spring, the wines undergo natural malolactic fermentation, which helps to lower the acidity level.

The d&' aging process is diligently controlled through natural evaporation. The wine in these barrels rests undisturbed for four years, thus allowing natural decanting without filtration. The different blends are made during the bottling phase. The barrels used for l&' aging are made of hard, waterproof oak that favors the development of noble aromas and delicate flavors.

The vineyards of the Casa Raia company, being located on a promontory 375 meters above sea level, are not subject to autumn mists or frosts. This allows for a predominantly mild climate that, during the vegetative phase of the vines, ensures a gradual and complete maturation of the bunches.