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Petit RougeRed

  • Red
  • Grape variety DOC
  • Native grape variety
  • Itinerary 2
Grape varieties
Grape varieties
minimum 85% Petit rouge, maximum 15% other dark grape vines

Historical Valdaostan vine, the Petit Rouge is at present the most cultivated variety in Aosta Valley, in the area between Saint-Vincent and Avise, and grows particularly well in the zones of Torrette and Enfer d'Arvier.

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 8.70 hectares (2004).

Production: declared for DOC: 330 hectolitres (2003).

Colour: bright ruby red sometimes with mauve reflections.

Aroma: intense, of dog rose and violets, when older tending towards almonds.

Taste: dry, velvety, medium-bodied, with a final slightly tannic touch.

Alcoholic strength: 11.5° - 13°.

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

How to serve:
Used for all courses  featuring salamis, local soups, snacks and meat dishes.
Serve at room temperature, 18°-20° C.

Wine producers

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.

Gerbelle Didier

Itinerary 2Private winemaker Aymavilles
The Gerbelle Didier farm
Although the business was recently established, this is the fourth generation occupying itself with wines and viticulture.