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  • Red
  • Grape variety DOC
  • Native grape variety
  • Itinerary 2
Grape varieties
Grape varieties
minimum 85% Mayolet, autochthonous vine, maximum 15% other dark grape vines

A precocious vine which has always been present in Aosta Valley vineyards, this is one of the oenological rediscoveries of recent years.

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 from the December following the grape harvest.

Surface area: surface area registered in the DOC Vineyard Register is 1.24 hectares (2004).

Production: declared for DOC: 21 hectolitres (2003).

Colour: brilliant ruby red.

Aroma: refined, delicate, with notes of dark fruits.

Taste: refined, delicate, winy, medium-bodied and reasonably persistent.

Alcoholic strength: 12° - 13.5°.

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

How to serve:
Used with all courses, it goes well with salamis, local soups, snacks and meat.
Serve at room temperature: 18°-20° 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.

Di Barrò of Elvira Stefania Rini

Itinerary 2Private winemaker Saint-Pierre
Di Barrò
The name of the business in patois means 'from/to the casks' that were used for the transportation to the cellar of the grapes.

Feudo di San Maurizio of Vallet Michel

Itinerary 2Private winemaker Sarre
Feudo di San Maurizio
The story of the 'Feudo di San Maurizio' began in 1989 from a dream-bet of three friends: to produce quality wine in Sarre.

Les Crêtes

Itinerary 2Private winemaker Aymavilles
Les Crêtes
Les Cretes believes great wines start with quality grapes, that's why vineyard management is based on the protection of the terroir.