Mayolet

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.