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Grape varieties
Grape varieties
minimum 70% Petit rouge, maximum 30% other black grape vines

This is a dry wine of good alcoholic strength.  The marked tannic sensation adds to and accentuates the herby notes perceived at the end.  It is a good representative of Aosta Valley's typical red wines.

Cultivation system:  low rows with guyot pruning.

DOC Production allowed: 100 quintals of grapes per hectare.

Vinification yield: 70% of the harvest.

Vinification: traditional with grape skins.

Ageing: minimum 5 months for the base variety, 8 months for the "Supérieur" from the December following the grape harvest.

Surface area: surface area registered in the DOC Vineyard Register is 5.04 hectares (2004).

Production: declared for DOC:  231 hectolitres (2003).

Colour: deep ruby red with purplish reflections.

Aroma: intense and persistent, with hints of flowers and small fruits.

Taste: dry, full-bodied, harmonious.

Alcoholic strength: 11.5° - 13°.

Acidity: minimum 4.5 grammes per litre expressed in tartaric acid.

How to serve:
goes well with local salamis, soups, stewed meats, especially "la carbonada". Ideal with all courses.
Best served at a temperature between 18-20° C.

Wine producers

La Crotta di Vegneron

Itinerary 4Cooperative cellar Chambave
La Crotta di Vegneron, cooperative cellar Chambave
The structure became operative in 1985 with a production of 1191 q of grapes with contributions of about 60 partners.