(Interview with founders Rafaela and Alan Carter)
By Amy Harrison
Amy: Thank you both so much for joining us today. To begin, could you share how Tenuta came about? What’s the story behind your journey into winemaking?
Rafaela: I’m half-Brazilian, half-Italian, born and raised in Brazil, but both sides of my family are originally from Italy. My father’s family always made house wine—nothing commercial, just traditional winemaking passed down through generations. So, wine was always part of our Sunday lunches, even as kids. When I met Alan, we both had this shared passion for wine. We travelled the world visiting wine regions—from South America and Europe to New Zealand and Canada. At one point, we were living in British Columbia, near the Okanagan Valley. The boutique wineries there really inspired us. They were small-scale, high-quality, making wine they loved. That’s when we said, 'Why don’t we try something like this ourselves?'
Alan: Italy wasn’t my first choice at the time, actually—we explored Spain, Portugal, and even Argentina. But fate brought us to Orvieto. We initially wanted to visit Montefalco to explore Sagrantino, but couldn't find accommodation. We ended up staying near Orvieto at a winery hotel—and we fell in love with the region almost instantly. We sat down with the owner one night, and hearing his story—the passion he poured into the renovation and the vineyards—we thought, 'He’s living the dream.' Then Alan, being a geologist, noticed something special about the land too.
“We travelled the world visiting wine regions... That’s when we said, ‘Why don’t we try something like this ourselves?’”
Amy: So the land and terroir played a big role in your decision?
Alan: Absolutely. We’re on an ancient seabed here, so our soil is rich with calcareous material—full of fossils, shells, and marine deposits. These soils retain water well, are alkaline, and offer excellent drainage. They produce wines with great acidity and structure. Some of the best wine regions in the world—like Bordeaux—have similar soils. And beyond the geology, there’s a profound historical connection to this land. We have Etruscan caves on the property—nine that we know of. Just a kilometre away is the site of an ancient Etruscan, later Roman, river port called Pagliano—which is where we got the name for our red wine. Archaeologists uncovered mosaic floors, marble statues, amphorae… it's incredible. All of it points to the fact that people were likely making wine here over 2,000 years ago.
Rafaela: Unlike the typical volcanic soils of Orvieto, our micro-region is quite distinct. And that really sets our wines apart. When we compared our Grechetto, for example, with others from volcanic areas, the difference was astonishing. It’s a completely different expression.
“We’re pretty confident they were making wine on this very land over 2,000 years ago.”
Amy: How big is the estate?
Rafaela: We have 50 hectares in total—16 under vine, and around 7 hectares of olive trees. The rest is woodland, which helps create a unique microclimate. Our wines are certified IGT (Indicazione Geografica Tipica), and while we were invited to join the Orvieto DOC, we chose not to. The DOC requires blends, and we wanted to understand each varietal and vineyard site individually—so we focus on single varietals.
Amy: Could you tell us about the varieties you’re growing and any surprises along the way?
Alan: Definitely. Grechetto was the biggest revelation. It’s not a well-known variety outside Italy, but it produces excellent dry whites. We also grow Trebbiano, Sauvignon Blanc, and Viognier. Then we have reds like Sangiovese and Cabernet Franc.
Rafaela: We’ve also planted some less traditional varieties, anticipating hotter summers—like Tannat and new clones of Sangiovese. The climate is changing, and we want to be ahead of that.
Amy: And of course, Alessandro—your winemaker—is quite a special collaborator.
Rafaela: Oh yes. Alessandro is amazing. We met him through our estate agent when we were evaluating the property. He did the initial soil and vine analysis. We hit it off immediately. At the time, we didn’t know how accomplished he was!
Alan: He trained in Piedmont and worked under Riccardo Cotarella, who’s one of Italy’s most respected winemakers. Alessandro is both a winemaker and an agronomist, so he manages everything from the vineyard to the cellar. That expertise is invaluable—he’s not just coming in as a consultant; he’s here regularly, walking the vineyards, making decisions on the ground.
Amy: I’d love to know more about the wines themselves—what do you enjoy drinking, and how do you like to enjoy them?
Rafaela: We definitely drink our own wines often! Our Il Carrettiere—named after Alan’s surname—is a beautiful white. It pairs well with creamy dishes like risotto, aged cheeses, or even Alan’s butter chicken. It’s complex but fresh.
Alan: Our Grechetto, which we call Ariena, is very aromatic and refreshing with a lovely almond finish—not from oak, but from the grape itself. And our Sauvignon Blanc, unlike the grassy New Zealand styles, has a rounder mouthfeel and a longer finish. It's fermented and aged in large oak tonneaux (2,500L), which adds structure without making it oaky.
Rafaela: For the reds, Salto nel Buio—our 100% Cabernet Sauvignon—is rich and structured, aged for 18 months in barriques. It’s fantastic with grilled meats. Our Pagliano, a Sangiovese, is more elegant and lighter—great with pasta, cheeses, and even just a charcuterie board.
“We only use about 10% of the grapes we grow. Everything is hand-harvested, hand-selected.”
Amy: That’s incredible. And what’s your winemaking philosophy?
Rafaela: Quality over quantity—always. We only use about 10% of the grapes we grow. Everything is hand-harvested, hand-selected. The 2022 Pagliano, for example, we left 60% of the grapes on the vine and only picked the perfect bunches. It’s a labor of love.
Alan: We’re not aiming to scale massively—we want to keep producing small batches of exceptional wine. Wines that age well, that reflect the land, and that we’re proud to drink ourselves.
Amy: Thank you both—this has been such a pleasure!
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