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.