The Company

Francesco Mariani is a chef and vine grower in Montefalco, Umbria. He makes wine from biodynamic grapes together with his friend and assistant Andrea Mattioli. “Raina” was the nickname of the previous owner of the field where they planted the first of their Sagrantino vines. This name for the cantina to preserve the link between the land and its history. Cantina Raìna was founded in 2002. Cantina Raina has 10 hectares of vineyards and is between 220 and 300 meters a.s.l. The soil is of medium consistency and rich in texture, with mainly southeasterly exposure. Spurred cordon are used to train the red grapes and Guyot for the white grapes, with planting density at about 5,700 vines per hectare. The planted varietals are Sagrantino, Sangiovese ,Syrah, Grechetto, Montepulciano, Merlot and Trebbiano Spoletino.

The Sustainability

We continuously work to avoid passively exploiting our environment, and at the same time, to enhance it, ensuring the protection and renewal of natural resources. This environmental sustainability plan does not only encompass the land, but also the cellar, which is equipped with solar panels that provide 70% of all the electricity used on the farm. The remaining 30% comes from renewable sources too, thanks to an agreement that we’ve had with Multiutility Spa since 2012, which provides us with energy from hydroelectric power plants. Our hot water is produced by the sun by way of solar panels and our rooms are heated with a biomass boiler. The water that we need for the winery comes from our own well, and we use the water from our own little lake, formerly known as the “Pacino” fishpond, to water the extensive lawns and the olive trees on the property. Water disposal from the wine cellar is thanks to a modern wastewater purification plant using activated sludge.

The Biodynamics

The winery has practiced biodynamic agriculture since 2012 and it is certified organic by Codex.

In the vineyards there is no use chemical herbicides, fertilizers, or synthetic pesticides. To treat the vines, only copper, Sulphur and infusions and decoctions of plants (nettle, horsetail, wild willow etc.) are used.

In the cellar no chemicals are used, other than a minimal use of sulphites. Fermentation always occurs spontaneously, even with the white wine, without added yeasts or fermentation activators.