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Grape varieties
Grape varieties
minimum 85% Gamay, maximum 15% other dark grape vines

This vine originating from the French Beaujolais region is quite widespread in Aosta Valley thanks to its productivity and resistance. It is a well-balanced wine with pleasant fragrance.

Cultivation system: low rows with guyot pruning.

DOC Production allowed: 120 quintals of grapes per hectare.

Vinification yield: 70% of the harvest.

Vinification: traditional with grape skins, sometimes in carbonic maceration (new wine).

Ageing: minimum 5 months from the December following the grape harvest.

Surface area: surface area registered in the DOC Vineyard Register is 10.50 hectares (2004).

Production: declared for DOC: 458 hectolitres (2003).

Colour: ruby red whose intensity can vary depending on the vintages.

Aroma: delicately intense, from the persistent winy qualities when young, it becomes more ethereal and complex with ageing.

Taste: dry, warm, pleasantly smooth, sometimes with tannic overtones.

Alcoholic strength: 11.5° - 13°.

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

How to serve:
used for all courses, it goes well with local salamis, broths and soups. Excellent with Valdaostan style steak.
Serving temperature: 18°-20° C.

Wine producers

Bianquin Ildo

Itinerary 3Private winemaker Charvensod
Bianquin Ildo: wine producer
The farm is specialized in the production and bottling of wines obtained exclusively from working its own vineyards of the business.

Curtaz Diego

Itinerary 3Private winemaker Gressan
Diego Curtaz: wine producer
The farm has about 50 hectoliters of red wine per year; the 3 wines that are produced are a table wine and 2 Vallée d'Aoste DOC wines.

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.

L'Atoueyo of Saraillon Fernanda

Itinerary 2Private winemaker Aymavilles
Fernanda Saraillon
The business uses as its symbol the Atoueyo, a dialect term indicating the little chapels scattered along the trails.

Le Clocher of Charrère Danilo

Itinerary 3Private winemaker Jovençan
The wine business of Charrère Danilo produces 20,000 bottles per year; tastings available by appointment.

Lo Triolet of Marco Martin

Itinerary 2Private winemaker Introd
Lo Triolet
Its origins arise from a great passion for the cultivation of the typical vinestocks of the Valdostan vignerons.

Maison Agricole D&D

Itinerary 3Private winemaker Aosta
Maison Agricole D&D
A small family run farm founded in 2002 founded with the goal of maintaining the family land and to recover abandoned parcels.

Maison Agricole Teppex Manuel

Itinerary 2Private winemaker Aymavilles
Maison agricole Teppex Manuel
The vine-covered land of the farm is located in the municipality of Aymavilles and currently 3500sq.m. of DOC vinestocks are in production.

Maison Vigneronne Frères Grosjean

Itinerary 3Private winemaker Quart
It was then in 1969 that Father Dauphin began to bottle his wine involving his 5 children in the activity.

Praz Constantin

Itinerary 3Private winemaker Jovençan
The vineyards
The vineyards are located at an altitude between 650 and 800 m exposed on the north; they are partly local and partly international.

Quinson Pierre Philippe

Itinerary 3Private winemaker Quart
The wine business of Quinson Pierre Philippe produces 8,000 bottles per year; tastings available by reservation.