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.