In 2003, Giorgio Rossi Cairo and his family acquired the farm La Raia, within the gentle hills of Gavi, in southern Piedmont. His children suggested to engage into this new adventure with a biodynamic – organic approach in order to recover the original features of this terroir, which have been cherishing the indigenous Cortese vine for centuries.
La Raia, as of today, was born from that intuition: a biodynamic Demeter certified farm, which extends over 180 hectares of vineyards, pastures, fields and chestnut woodlands inhabited by wild animal. During the past years, its biodynamic Gavi and Barbera wines have consolidated their success among critic consumers, professionals in the industry, in Italy and abroad.
The family became shareholders of the company EcorNaturaSì, the most important distribution and retail company of organic and biodynamic products. In January 2015, they also acquired Tenuta Cucco with its cru Cerrati and Vigna Cucco. A new aspect of this project is to extend the organic approach over Tenuta Cucco’s vineyards.
The total production is of approximately 70 thousand bottles per year, with a predominant percentage of Barolo from the Cerrati and Vughera crus and the Vigna Cucco vineyard. The age of the vines ranges from 15 to 50 years old, with a low quantitative yield favouring a higher quality product.
The majority of Nebbiolo vineyards are south – southeast exposed, the variable altitudes of the implants allow to obtain and work with grapes of different characteristics, therefore, resulting into wines with marked characters.
The other vineyards of Tenuta Cucco are located in the geographic quote Bricco Vughera. The Barbera d’Alba comes from the vineyards in the municipality of Roddi d’Alba, where clay and pebbles, ideal conditions for the harmonious development of this vine variety, are the leading elements of this soil. Also, the Barbera is a cru and comes from a unique vineyard, Elia.
The geologic origins of all of these lands date back to the “Formation of Lequio”, characterized by grey marls alternated with sand stratifications or grey-reddish sandstones. It is a very ancient soil, the most ancient in the Barolo area (dated between 10-13 million years), which grant to the wine great structure, complexity and longevity. The important sandy stratification which grants very intense and persistent scents in the wine ascends to the “Diano’s sandstones”