NV La Raia Pleo Gavi

The hills of Gavi harbor a quiet revolution. At La Raia, an estate humming with biodynamic vitality, the Cortese grape finally gets the meticulous treatment it so desperately requires. Forget the insipid, water-like whites that plague supermarket shelves. This is a living, breathing testament to calcareous clay soils and a deeply holistic farming philosophy that views the vineyard as a single, thriving organism. Winemaker Piero Rossi Cairo steers this ship with an obsessive dedication to biodiversity, allowing wildflowers and native insects to dictate the rhythm of the vines.

The "Pleo" cuvée strips away all pretense. It ferments spontaneously in stainless steel, capturing a crystalline purity that feels both ancient and fiercely energetic. The estate avoids heavy manipulation, relying entirely on the native yeasts clinging to the grape skins to drive the transformation from juice to wine. You pour this when you crave tension and texture. It is a razor-sharp white that commands the table with raw, unpolished energy.

Nose: Pungent strikes of crushed chamomile and Meyer lemon peel leap from the glass instantly. Beneath that high-toned floral canopy, a dense, savory layer of wet river stone and green almond grounds the aromatic profile in pure terroir.

Palate: The texture is fiercely electric. A laser-focused acidity slices through the mid-palate, carrying concentrated flavors of crisp Anjou pear and unripe white peach. It crackles with a nervous, saline tension that keeps your taste buds on high alert from the very first sip.

Finish: A signature hit of bitter almond marks the departure. The mineral echo is relentless, scrubbing the mouth clean while leaving a persistent, salty imprint.

Saltwater fare is the ultimate companion here. A sprawling platter of fritto misto or linguine tossed with fresh clams perfectly mirrors the wine's oceanic salinity. Craving earthier flavors? A rich, basil-heavy Genovese pesto draped over trofie pasta bends beautifully to the Cortese's citrusy spine, slicing through the olive oil with clinical precision.