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Enfer d'ArvierRed

Grape varieties
Grape varieties
minimum 85% Petit rouge, maximum 15% other black grape vines

Intense, with a full-bodied taste, this was one of the first Valdaostan wines to obtain the DOC label. The vineyards producing this wine are cultivated in a natural amphitheatre characterised by strong solar irradiation, hence the name "enfer" (hell).

Cultivation system: low rows with guyot pruning.

DOC Production allowed: 90 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" variety. Ageing begins the December following the grape harvest.

Surface area: surface area registered in the DOC Vineyard Register is 5.85 hectares (2004).

Production: declared for DOC: 256 hectolitres (2003).

Colour: deep ruby red tending to garnet with age.

Aroma: delicate with a characteristic bouquet of wild rose and violet.

Taste: dry, velvety, harmonious, with bitter aftertaste.

Alcoholic strength: 11.5° - 13°.

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

How to serve:
Ideal with red meat, roasts and game; it also goes well with local soups and cheeses.
Uncork some time before serving at a temperature between 20-22° C.

Wine producers

Cave Coopérative de l'Enfer

Itinerary 2Cooperative cellar Arvier
Cave Coopérative de l'Enfer, Arvier
The Coopérative manages all the wine production activities, including the bottling and the commercialization of the Enfer d'Arvier.