The name Raicanuda comes from the importance of the root of the vine (raica in the local dialect), often underestimated in favor of the arboreal part.
Grape harvest and processing: manual
Processing and vinification: grapes poorly treated with organic products, harvested manually on crates, de-stemmed, with maceration on the skins for a period of 14 days (half lunar cycle).
Spontaneous fermentation with indigenous yeasts only, not clarified, unfiltered, aging in steel wine vessels.
It is crystalline and bright yellow in color.
Delicate and characteristic, hints of fresh fruit and spring white flowers, with hints of gooseberry.
Dry, fresh, pleasant, harmonious taste with a very delicate alcoholic perception.
Nice feeling of minerality.
Optimal serving temperature: 12-14 degrees centigrade.
It may have natural deposits.