The La Raia Winery lies at the heart of the Gavi region, a seasoned wine country with a unique microclimate marked by significant daytime and nighttime temperature differences, where the rigors of winter are tempered by the sea; all factors that promote grape maturation. Cortese grapes are harvested by hand at the end of September and gently pressed. The must is then filtered at a low temperature. During the 6 months of fermentation in stainless steel tanks, a deposit forms at the bottom of the tank and the wine has enough time to mature and develop its aromas. Organic production.