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

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.

Giorgio Rossi Cairo describes his biodynamic vision and experience at La Raia, where he promotes art and culture from a landscape perspective.

Bettina Bush interviewed Michael Beutler on his new creation for the La Raia Foundation

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.