Ray Isle, Food & Wine’s Executive Wine Editor, included La Carraia Orvieto Classico in a roundup of refreshing white wines to enjoy in the peak of summer.
He notes, “this bright Italian white, from vineyards in Umbria, north of Rome, has pretty floral aromas and tingly lemon-lime and melon flavors—it would be excellent with seafood crudo.” Read the full story HERE
The Orvietto Classico is a tribute to the unique and extortionary terroir, which has been treasured since Etruscan Times. The soils are a mix of volcanic matter and tufa, and cool autumn fogs allow the Grechetto and Procanico grown here to maintain their characteristic freshness. Aged exclusively in stainless steel, this Orvieto is marked by bright citrus notes and persistent minerality. Made primarily from the traditional varietals of Grechetto (50%) and Procanico (30%), a splash of Vermentino and Viognier bring lifted aromatics. The La Carraia Orvieto overdelivers as much as any wine in the VNY portfolio. Grown largely on volcanic hillside vineyards, around 300 meters above sea level in the southern part of Orvieto, the grapes are fermented in cold stainless steel with indigenous yeasts. The resulting wine is bright and crisp, with plenty of citrus, white fruit and mineral notes. This Orvietto Classico is a tribute to the unique and extortionary terroir, which has been treasured since Etruscan Times.
La Carraia was born in 1988 as the collaboration between the Gialetti family, expert viticulturists in Orvieto, and the Cotarella family, of Antinori fame. Edoardo Gialetti, along with sons Mauro and Marco, own 190 HA of some of Italy’s oldest terroir in Orvieto, dating back to Etruscan times. With five distinct vineyard sites, nestled almost exclusively on hillsides that average 300 meters in altitude, La Carraia is 100% estate grown. Their vineyards are in the southern portion of Orvieto, and enjoy a distinct microclimate as a result of a hydroelectric lake that was build in the late 1970s by the Italian Government. The lake helps keep temperatures down on hot summer nights, allowing the grapes to maintain their all-important acidity. The soils at La Carraia are largely volcanic, and some of the vineyards include clay as well.