A generation of fans..

Our business is passed down from generation to generation.
We have no memory of when it started, but we know that in the distant 1850 Gaetano Raiano made about seven hectares of land, mainly cultivated with grapes vines Piedirosso said to ' and P. and a native local grapes white grape whose cluster had a small horn-like shape called Corniciello.

The wine was stored in barrels, which at the time had wooden rims, and crammed in the famous underground environments called Casey where fresh and ventilated environment was suitable for an optimal wine preservation. Some barrels were placed on the surface under huts called P in order to get a faster ageing of wine due to the cold winter.

Attention to details.

Already at that time the Roma family gave much care to wine and its conservation. During the harvest, the barrels were used as fermentation tanks which is uncovered on one side and filled with mash for fermentation of grapes. Later, to harvest completed, were empty, washed and pressed together,After the Cooper,for the commotion now from barrels during the harvest, put straw in the wood slats and applied the practice of "caura" or introduced into the boiling wine barrel so that the empty straw tucked itself in slats, ingrossandosi for heat, made leak proof barrel.

Later, to March, during the waning Moon, part of the wine that they produced was bottled and bottles produced were crammed horizontally in the sand in order to keep them fresh for optimal temperature away from dangerous temperature fluctuations. Given the location of the bottle, the CAP, that was constantly wet wine, He wasn't permeated by oxygen coming from outside.