2018 Casa Raia Bevilo Toscana Rosso

2018 Casa Raia Bevilo Toscana Rosso is a characterful, small-production red that captures the soul of southern Tuscany just 2 km from Montalcino. Crafted from organically farmed old vines on a tiny 4.5-hectare estate, it bridges the elegance of Brunello with the generosity of a modern Super Tuscan. Extended aging in French oak and a carefully tuned blend of Sangiovese with Cannaiolo, Cabernet Franc and Merlot give Bevilo both depth and refinement, with only 600 bottles allocated to Holland, underscoring its rarity. Bevilo stands out for its artisanal, fully hand-crafted approach and its strong commitment to biodiversity and sustainability, from the organically sown cover crops to the carefully selected eco-conscious corks and barrels. Casa Raia’s vineyards were first planted in the late 1970s and have been farmed organically for many years, now worked according to lunar cycles under the stewardship of Kalyna and Pierre Jean Monnoyer. The result is an authentic expression of the Orcia DOC area, nestled between Brunello di Montalcino and Vino Nobile di Montepulciano – one of Tuscany’s most prized terroirs for fine red wine.

Tasting Notes
In the glass, the 2018 Bevilo Toscana Rosso shows a deep, vibrant ruby core with subtle garnet reflections toward the rim, hinting at its age and long barrel maturation. The nose is inviting and layered, opening with dark forest fruits—blueberries, black raspberries and ripe wild strawberries—interwoven with notes of sweet spice, cedar, tobacco leaf and a touch of cocoa from its 30 months in French oak. As it unfolds, you may also find hints of dried herbs, violets and a gentle earthy nuance that grounds the wine in its Tuscan origins. On the palate, Bevilo is full-bodied and powerful yet remarkably poised, reflecting Pierre Jean’s signature elegance. Juicy, dark berry fruit is at the core—ripe black cherry, mulberry and wild berries—supported by savoury undertones, subtle balsamic hints and well-integrated oak. The tannins are firm and structured, but ripe and polished, giving the wine a confident backbone without any harsh edges. A lively, mouthwatering acidity brings lift and freshness, carrying the flavours through to a long, refined finish with echoes of dark fruit and fine spice. While already approachable after its late 2021 release, this 2018 vintage has the structure and balance to evolve beautifully for at least another 8–12 years under good cellaring conditions, gaining complexity and softness over time.

Production
Casa Raia sits at 375 meters above sea level on its own small promontory near Montalcino, within the Orcia DOC between Brunello di Montalcino and Nobile di Montepulciano. The terroir benefits from a classic Mediterranean climate moderated by surrounding hills, excellent ventilation from winds in all directions, and the protective presence of Monte Amiata, which shields the vineyards from extreme weather like hailstorms. The soils and slopes, combined with warm, mostly sunny days and rainfall concentrated in spring and late autumn, allow for gradual, complete ripening of the grapes. The estate is fully organic, with vineyards undersown with diverse plants and flowers to nourish the soil and preserve biodiversity, and all work in the vines—pruning, canopy management and harvest—is carried out by hand, often timed to the moon’s descending phases. Bevilo is a blend of approximately 90% Sangiovese complemented by Cannaiolo, Cabernet Franc and Merlot. After careful manual selection of the bunches, fermentation takes place with close attention to preserving purity of fruit and terroir expression, followed by a long 30-month maturation in sustainably sourced French Allier oak barrels, before further bottle rest and release in late 2021.

Food & Serving
2018 Bevilo Toscana Rosso is a versatile yet serious food wine that shines alongside richly flavoured Tuscan-inspired dishes. Think bistecca alla fiorentina, grilled lamb chops with rosemary, braised beef, wild boar ragù, or slow-cooked veal shanks. It also pairs beautifully with aged Pecorino Toscano, mature Parmigiano Reggiano, porcini mushroom risotto, roasted root vegetables and hearty pasta dishes with tomato-based sauces. Serve at 16–18°C (60–64°F) to highlight its aromatic complexity and freshness. Decanting for 1–2 hours before serving is recommended, especially in its youth, to allow the wine to fully open, soften the tannins and reveal its fine layers of fruit, spice and terroir.

Producer
Casa Raia is a tiny, family-run estate just outside Montalcino, originally planted in the late 1970s by Ludmilla Temertey. In 2006, Ludmilla passed the reins to her daughter Kalyna and son-in-law, Pierre Jean Monnoyer, who have since shaped Casa Raia into a reference point for authentic, low-intervention Tuscan wines. Their philosophy is rooted in the belief that “il vino viene fatto in vigna” – wine is made in the vineyard – guiding their commitment to organic farming, biodiversity, and working in harmony with lunar cycles. Located within the acclaimed Orcia area between Brunello di Montalcino and Nobile di Montepulciano, Casa Raia produces a very limited range of Brunello and IGT/Orcia reds that have gained recognition for their elegance, purity and sense of place. With extremely small allocations and meticulous, sustainable craftsmanship from vine to cork, Casa Raia has earned a reputation among enthusiasts seeking distinctive, artisanal Tuscan wines of high standing.

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