Raina

About

In 2002, Francesco Mariani decided to leave the culinary profession to come home to the Montefalco region to farm the land of his forebears. He began by planting Sagrantino, and later expanded the estate to 10 hectares of mostly local varieties such as Trebbiano (Spoletino and Toscano), Grechetto, Montepulciano, and Sangiovese. In 2011, Francesco converted the estate to biodynamic viticulture, and pursued low-intervention winemaking techniques alongside skin maceration for his white wines. The winery is predominantly powered by solar energy; it also relies on water from its own well and a small lake known as the “pacino” or fishpond, a rarity in such an arid and hot region.