Raica
Olbia (SS) - SARDINIA
Cinzia Pellazza and Eugenio Bocchino had always been enchanted by Sardinia’s landscape and dreamed of setting up a winery there. So, in 2016 they bought seven hectares of land, which already included a couple of hectares of almost 50-year old Vermentino vines and Raìca was born.
Raìca from the Gallurese dialect, refers to the wooden sticks made of Erica (briar wood) that are used to support bush vines in this north-eastern corner of Sardinia. The vineyard is arid, sunny and highly-influenced by the prevailing wind. It is farmed in accordance with organic and biodynamic practices.
To the existing Vermentino vines Cinizia and Eugenio have added other local varieties such as, Pascale di Cagliari, Nuragus and Semidano. Their goal has been to create a ‘laboratory’ of sustainable viticulture, focusing on local traditions and native grapes varieties.
Eugenio points out that, like in the Langhe, their vineyards in Sardinia experience significant shifts in temperature throughout the day, making the area an even more compelling place to make wine. Human intervention is reduced to a minimum in the cellar and all wines are fermented with native yeasts, without temperature control. No fining and no filtration are allowed. Minimum amounts of sulphur are added if needed.
Raìca wines are a great expression of place. Their ‘minerality’ reflects the stony soil in which the vines grow. The surrounding olive trees, myrtle bushes and woodlands give the wines a strong Mediterranean character.
Producer | Raìca
Region | Sardinia
Variety | Vermentino
Alcohol | 12.5%
The name "Babbullicas" means bubbles in Sardinian. This pet-nat from Vermentino grapes comes entirely from a 35 years old vineyard. The wine ferments first in stainless still and re-ferment after in bottle with some must from previous year. Fine bubbles. Green apples, wild herbs, a hint of citrus with a rich mineral feel.
Producer | Raìca
Region | Sardinia
Variety | Pascale di Cagliari
Alcohol | 14%
From pure Pascale grapes, a typically Sardinian native grape variety and produced only in a few hectares throughout the island, the Sarraiola Rosso is harvested manually in September from vines which are just turned 100 years old near the town of Telti, just outside the city of Olbia. The vines are bush trained on a gentle hill of 100 metre above sea level with prevalence of granite soil. Produced in only 800 bottles. Fermented in stainless steel and aged for 12 months in tonneau. Its origins are not entirely known but are suspected to be Spanish. Light body and bright acidity which are highlighted by notes of cherries, white pepper, and wild herbs.