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

A princely vine from the French Bordeaux region, which has adapted itself well to Aosta Valley's cool and dry climate. It produces wines rich in colour and sweet tannins.

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 0.60 hectares (2004).

Production: began production in 2004.

Colour: deep ruby red with purplish reflections.

Aroma: intense, characteristic with typical vegetable and spicy notes.

Taste: velvety, medium-bodied, with good persistence enriched by notes of small fruits and spices.

Alcoholic strength: 12.5° - 13.5°.

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

How to serve:
a red wine used for all courses, it goes well with cured meats, meat and local cheeses.
Serve at room temperature: 18°-20° C.

Wine producers

La Kiuva

Itinerary 5Cooperative cellar Arnad
Arnad, Aosta Valley: Cooperative La Kiuva
The cooperative was founded in 1975: there are seven municipalities involved with annual production reaching 70,000 bottles.