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

This vine originally came from the Rhône Valley in France, but is widespread over five continents. In Aosta Valley, with the right exposure and correctly managed, it can produce great wines.

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 1.20 hectares (2004).

Production: declared for DOC:  32 hectolitres (2003).

Colour: deep vermilion with purplish reflections.

Aroma: very intense, spicy, above all with age it may take on balsamic hints which recall liquorice root and Indian ink.

Taste: very smooth and complex, harmonious and persistent.

Alcoholic strength:  12-5° - 13.5°.

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

How to serve:
ideally aged in wood, it is at its best when accompanying red meat dishes as well as with well-matured cheeses.

To be served in medium-wide glasses at a temperature of 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.

Maison Agricole D&D

Itinerary 3Private winemaker Aosta
Maison Agricole D&D
A small family run farm founded in 2002 founded with the goal of maintaining the family land and to recover abandoned parcels.

Rosset Nicola

Itinerary 3Private winemaker Quart
Rosset Nicola: wine producer
The wine business produces 20,000 bottles per year; it organizes wine tastings for groups.