Visita dei nostri vigneti, 45 ettari di terreno calcareo e marnoso dall’esposizione perfetta, della cantina in pisé, con breve approfondimento sulle tecniche di coltivazione e degustazione delle nostre etichette
An article by Alessandro Franceschini on La Raia’s innovation to its Pisé cru, its leading wine: a passage into oak barrels that, since the 2018 vintage, has given it a unique scent and taste.
A wide article by Barbara Marzano on the continuous evolution of La Raia’s white wines: innovation and attention to their identity, paired with Michelin-starred dishes.
The fabulous menu by Tommaso Arrigoni for Christmas and New Year’s Eve. And La Raia’s nature all for you.
Locanda la Raia, the large green house in the Gavi, is open until January the 10th.
