La Raia Barbera Piemonte, Piedmont, Italy

A vivid expression of Piedmont’s historical Barbera grape, this biodynamically farmed red wine offers a harmonious balance of fruit, structure, and earth. Grown on calcareous marl soils at 380 meters above sea level, the wine captures the essence of its terroir with finesse and approachability.

Product Details:

• Grape Composition: 100% Barbera
• Farming: Certified biodynamic
• Fermentation: Native yeast; fermented on skins for 15 days
• Aging: Stainless steel tanks
• Alcohol: 14.5%
• Vine Age: ~15 years
• Elevation: 380 meters
• Soil Type: Marl and limestone
• Harvest: Handpicked in late September to early October
• Winemaking Method: Pumpovers to extract color and aroma; malolactic fermentation at 20°C; bottled after natural clarification

Sensory Description:

The wine pours a vibrant ruby garnet-red with purple hues. The nose is lifted and floral, suggesting rose petals and woodland berries. On the palate, it is full-bodied, warm, and harmoniously structured, with savory nuances and a pleasingly mineral finish that underscores its alpine origins.

Winemaker's Background:

La Raia’s approach marries architectural innovation and ancient viticultural tradition. Their winery, built with rammed earth (pisé), reflects a deep commitment to sustainability and regional heritage. The estate’s work with biodynamic practices ensures minimal intervention in the vineyard and cellar, with a philosophy rooted in balance and respect for the environment.

Serving Suggestions:

Serve between 18–20°C. This wine pairs beautifully with classic Northern Italian fare. Try it alongside slow-cooked meat sauces, braised roasts, or aged semi-firm cheeses. Its vibrant acidity and savory edge also complement grilled vegetables and rustic pasta dishes.

This elegant and expressive Barbera is a quintessential daily table wine that also shows the nuance and quality of thoughtful biodynamic farming, an authentic taste of Piedmont’s winemaking tradition.