Casa Raia

 Pierre-jean Monnoyer is producing natural wines in Tuacany since 2006 .

My wines are the expression of the “Terroir”.

the winery is Located just a kilometre beneath the medieval Fortress of Montalcino at an altitude of 365 meters, surrounded by vignards and olive groves.

The pruning method are cordon royat on our 30 years old vines supertuscan “bevilo" in our 4 ha Montalcino and Castiglione d'Orcia and double cordon on our 1ha of 50 years old vines producing Brunello in Montalcino. 

No pesticide, herbicide or chemicals are used, as we aimed to maintain the biodiversity and natural balance on the entire estate, allowing the fermentation to start with its own natural yeast.

During Harvest, the hand picked grapes are destemmed on the wine cellar's rooftop and fall into the fermentation vats by gravity, without the use of a pump or a crusher, allowing us to bring full berry into the fermentation vats.

The fermentat happen in french oak 30hl open vats during 4 weeks for the Brunello, 3 weeks in wood and inox for the Bevilo. The Temperature of the fermentation process is managed only using the techniques of pumping over and délestage.

The ageing take place in french oak foudres, tonneaux and barriques 2-4 years. Bottling is done in the cellar without filtration.

The azienda include 4,75 ha vignards, sangiovese, cabernet franc, merlot and cannaiolo in Montalcino and castiglione d orcia