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Aosta Wine

Aosta Wine

The Valle d'Aosta, also known as Aosta Valley, is a region of stark beauty and rugged landscapes. Nestled in the heart of the Italian Alps, it is Italy's smallest and least populous region, yet it boasts a winemaking heritage that is as vast as its mountain vistas. The wine from Valle d'Aosta is not just a beverage; it's an embodiment of Alpine resilience and a testament to the human spirit's capacity to craft beauty from adversity.

The Historical Roots of Aosta's Viticulture

Viticulture in Aosta Valley can trace its lineage back to the Roman times when the ancient conquerors recognized the potential of its fertile lands. Over centuries, the region has been shaped by various cultures, including the Salassi, Romans, Franks, and Savoyards, each leaving their indelible mark on Aosta's winemaking traditions.

Geography and Climate: The Terroir of the Gods

The terroir of Valle d'Aosta is a love letter written by the forces of nature. The region's vineyards are perched on precipitous slopes, ranging from 600 to 1,200 meters above sea level, making them some of the highest in Europe. This high-altitude viticulture is not for the faint-hearted; it demands a synthesis of grit and finesse. The Alpine climate bestows a thermal range that is pivotal in developing the aromatic complexity of Aosta's wines, with warm days and cool nights preserving the grapes' acidity and freshness.

The Grapes: Alpine Stars in Their Own Right

Valle d'Aosta's wine identity is intricately linked to its unique grape varieties, many of which are indigenous and scarcely found elsewhere. Among the stars of the region are:

  • Petite Arvine: A white grape that yields floral and mineral-driven wines.
  • Fumin: A red grape known for its spicy notes and deep color.
  • Cornalin: Another red varietal that produces wines with lively acidity and red fruit flavors.
  • Prié Blanc: An ancient white grape variety, often vinified to create the region's esteemed 'Blanc de Morgex et de La Salle'.

Valle d'Aosta DOC: A Symphony of Micro-Terroirs

The entire region is covered by the Valle d'Aosta DOC (Denominazione di Origine Controllata), which is subdivided into several sub-zones, each with its unique microclimate and character. These sub-zones include:

  • Arnad-Montjovet: Known for robust red wines from the Nebbiolo grape, locally called Picoutener.
  • Enfer d'Arvier: Producing intense reds from the Petit Rouge grape.
  • orrette: Focused on blends, predominantly featuring Petit Rouge, yielding wines with harmony and depth.
  • Nus: Renowned for both reds from Vien de Nus and whites from Malvoisie.

A Love Affair with Tradition and Technology

In Valle d'Aosta, tradition intersects with modernity. Winemakers here embrace ancient practices such as pergola training systems while also incorporating modern technology to refine their winemaking processes. This blend of old and new ensures that the wines not only speak of their storied past but also resonate with contemporary palates.

The Pinnacle of Aosta's Winemaking: The Heroic Viticulture

The term 'heroic viticulture' is not a marketing ploy; it's a reality in Aosta Valley. The steep vineyards here are often inaccessible by machinery, requiring manual labor for everything from planting vines to harvesting grapes. This labor-intensive process underscores the passion and dedication of Aosta's winemakers.

The Wineries: Beacons of Aosta's Wine Culture

Family-run estates and small cooperatives form the backbone of Aosta's wine production. Each winery, with its narrative, contributes to the rich tapestry of the region's wine culture. Notable wineries include Les Crêtes, Institut Agricole Régional, and Cave des Onze Communes, each producing exemplary wines that articulate the essence of their alpine terroir.

Food Pairing: A Culinary Journey

The wines of Valle d'Aosta are inextricably linked to the local cuisine. From Fontina cheese to game meats, the regional dishes are enhanced when paired with Aosta's wines. Whether sipping a glass of crisp Petite Arvine with a fondue or enjoying a robust Torrette with a plate of carbonade, the harmony between food and wine here is sublime.

Sustainability: A Future-Focused Approach

With the increasing emphasis on sustainability, Aosta's winemakers are fervently protective of their pristine environment. Organic viticulture is becoming the norm, with many vineyards eschewing pesticides and herbicides, opting instead for eco-friendly practices that ensure the health of their land for generations to come.

The Aosta Experience: More Than Just Wine

To immerse oneself in the wines of Aosta Valley is to embark on a journey that transcends the sensory. It is an invitation to explore ancient castles, meandering trails, and to be enveloped by the welcoming embrace of its people. The region may be Italy's smallest, but the memories it bestows upon visitors are grandiose.

Looking Ahead: The Ascent of Aosta's Wines

The future for Aosta Valley wines is as promising as the Alpine sunrises that bathe its vineyards in golden hues. As global consumers become more adventurous, seeking out unique and lesser-known wines, Aosta's offerings are poised to captivate the palates of wine enthusiasts around the world.

In Conclusion

The Valle d'Aosta's wines are treasures waiting to be unearthed by those willing to venture off the beaten path. With each bottle uncorked, a story unfolds – a story of heritage, resilience, and an unwavering commitment to excellence. These wines are not merely products; they are the heartbeats of a region whose whispers of history are etched in every sip.

In the tapestry of Italian wines, the Aosta Valley is a delicate yet vibrant thread, weaving a narrative of tradition, tenacity, and triumph. So, raise a glass to the indomitable spirit of Valle d'Aosta – where every bottle is a testament to the adage that great things indeed come in small packages.

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Notable Wines of Aosta

The Aosta Valley (Valle d'Aosta) is Italy's smallest wine-producing region, but it offers a diverse range of wines, primarily known for their high quality and the use of indigenous grape varieties. Below is a comprehensive list of Aosta Valley wines, categorized by the main grape varieties and notable blends, along with some of their specific denominations where applicable.

White Wines

  • Blanc de Morgex et de La Salle: Made from the Prié Blanc grape, from vineyards around the towns of Morgex and La Salle.
  • Petite Arvine: A crisp white wine with floral and citrus notes.
  • Chardonnay: Some pure varietals and blends.
  • Pinot Gris: Locally known as Malvoisie.
  • Müller-Thurgau: Aromatic white wine often grown at high altitudes.

Red Wines

  • Fumin: A varietal red wine that is rich, spicy, and aromatic.
  • Torrette: A blend dominated by the Petit Rouge grape, sometimes with Fumin, Vien de Nus, and other local varieties.
  • Enfer d'Arvier: Another blend based on Petit Rouge, from the specific area around Arvier.
  • Cornalin: A red wine known for its vibrant color and red fruit flavors.
  • Nus Rouge: Made primarily from Vien de Nus and Petit Rouge.
  • Gamay: Often found as a varietal wine or in blends.
  • Pinot Noir: Produced as a varietal in cooler microclimates.

Rosé Wines

  • Gamay Rosé: A lighter wine with the characteristic freshness of alpine wines.
  • Pinot Noir Rosé: A delicate and often mineral-driven rosé.

Specialty and Fortified Wines

  • Vin de Glacier: A traditional fortified wine of the region.
  • Chaudelune Vin de Glace: A sweet wine made from grapes harvested in the winter frost.


The Valle d'Aosta DOC encompasses a variety of wine styles and is further divided into several sub-zones, each with its characteristic wine style based on the local grape varieties.

Valle d'Aosta DOC (or Valle d'Aosta DOP): The overarching denomination for wines from the Aosta Valley, which includes various sub-categories based on grape variety and/or production area.

DSub-zones and their typical wines include:

  • Arnad-Montjovet: Known for red wines with Nebbiolo (locally known as Picotendro).
  • Donnas: Red wines mainly from Nebbiolo grapes.
  • Chambave: Both red and white wines, including Muscat-based wines from the sub-zone of Chambave Moscato.
  • Blanc de Morgex et de La Salle: White wines from Prié Blanc grapes, some of the highest vineyards in Europe.

hese categories represent a guide through the rich mosaic of Aosta Valley wines, showcasing the region's commitment to preserving its unique varietals and expressions of terroir. Wine enthusiasts may also come across experimental and limited production wines from less common local varieties like Mayolet, Premetta, or Vuillermin, which reflect the region's innovative spirit within its ancient winemaking traditions.

Italian Wines
  • Italian Red Grapes
    • Sangiovese

      • The most well known of the Italian grapes and responsible for the famous Tuscan wines. Using tradional techniques, the wines are earthy, full of cherry fruit and cedar. The wines produced include such famous names as: Chianti, Rosso di Montalcino, Brunello di Montalcino, Rosso di Montepulciano, Montefalco Rosso. The "Super-Tuscans", produced for the international market, blend the Sangiovese grape with Bordeaux varietals such as: Cabernet Sauvignon, Merlot and Cabernet Franc, and often used French oak barrels to age.

    • Nebbiolo

      • Translated, the name means: "Little Fog", which refers to the autumn fog common in the region of Piedmont where it is grown. The grape seems to like these conditions but is difficult to cultivate otherwise. It is responsible for the famous wines of Barolo and Barbaresco, both produced in the Cuneo province of Piedmont. Barolo is often kept for more than 50 years, and is considered by many to be the greatest wine produced in Italy.

    • Montepulciano

      • This grape is planted in Abruzzo,and should not be confused with the town of the same name in Tuscany. It produces a wine with silky plum-like fruit, friendly acidity, and light tannin, recent bottles have improved greatly on those in the past.

    • Barbera

      • This grape is the most widely grown in Piedmont and southern Lombardy, particularly around the towns of Asti, Alba and Pavia. Previously, the Barbera wines were considered a poor alternative to Barolo, but recently they have improved dramatically. The wine has bright cherry fruit, a very dark color, and a food-friendly acidity. It is being produced increasingly for the international market.

    • Corvina

      • This is the grape that makes Valpolicella and Amarone, the best known wines of the Veneto. Valpolicella has dark cherry fruit and spice. If the grapes are dried, a process called "passito", they produce a wine called Amarone. Some are aged for more than 40 years and can command extremely high prices. Amarone di Valpolicella was awarded DOCG status in 2009.

    • Nero dAvola

      • A native varietal of Sicily, this grape was virtually unheard of a few years ago. Now, the quality of the wine is improving steadily and it is becoming increasingly popular on the international market for its plummy fruit and sweet tannins.

    • Dolcetto

      • This grape is called "Little Sweet One", because it is easy to grow and produces great wines for everyday drinking. It is grown alongside the Barbera and Nebbiola grapes in Piedmont and produces wine with flavors of concord grape, wild blackberries and herbs.

    • Negroamaro

      • Translated, the name means "Black and Bitter". It is grown extensively in the region of Puglia where it is used to produce the Salento wines: spicy, toasty, and full of dark red fruits.

    • Aglianico

      • Considered by many to be the "Noble Varietal of the south" Aglianico grapes are primarily grown in the regions of Campania and Basilicata. The name is derived from Hellenic, so the grape is considered to be a Greek transplant. Thick skinned and spicy, the wines are often both rustic and powerful.

    • Sagrantino

      • This grape is native to Umbria. It is only planted on 250 hectares, but the wines produced from it are world-renowned. Inky purple, with rustic brooding fruit and heavy tannins, these wines can age for many years.

    • Malvasia Nera

      • Red Malvasia varietal from Piedmont. A sweet and perfumed wine, sometimes elaborated in the passito style.

Other major red varieties are Ciliegolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Primitivo (Zinfandel in California), Refosco, Schiava, Schiopettino, Teroldego, and Uva di Troia. "International" varietals such as Merlot, Cabernet Sauvignon, Syrah, and Cabernet Franc are also widely grown.

  • Italian White Grapes
    • Catarratto

      • This is the most widely planted white varietal in Salaparuta, south western Sicily.

    • Trebbiano

      • This is the most widely planted white varietal in Italy. It is grown throughout the country, with a special focus on the wines from Abruzzo and from Lazio, including Frascati. Mostly, they are pale, easy drinking wines, but trebbiano from producers such as Valentini have been known to age for 15+ years. It is known as Ugni Blanc in France.

    • Moscato

      • Grown mainly in Piedmont, it is mainly used in the slightly-sparkling (frizzante), semi-sweet Moscato d"Asti. Not to be confused with moscato giallo and moscato rosa, two Germanic varietals that are grown in Trentino- Alto-Adige.

    • Nuragus

      • An ancient Phoenician varietal found in southern Sardegna. Light and tart wines that are drunk as an apertif in their homeland.

    • Pinot Grigio

      • A hugely successful commercial grape (known as Pinot Gris in France), its wines are characterized by crispness and cleanness. As a hugely mass-produced wine, it is usually delicate and mild, but in a good producers" hands, the wine can grow more full-bodied and complex. The main problem with the grape is that to satisfy the commercial demand, the grapes are harvested too early every year, leading to wines without character.

    • Tocai Friulano

      • A varietal distantly related to Sauvignon Blanc, it yields the top wine of Friuli, full of peachiness and minerality. Currently, there is a bit of controversy regarding the name, as the EC has demanded it changed to avoid confusion with the Tokay dessert wine from Hungary.

    • Ribolla Gialla

      • A Slovenian grape that now makes its home in Friuli, these wines are decidedly old-world, with aromas of pineapple and mustiness.

    • Arneis

      • A crisp and floral varietal from Piedmont, which has been grown there since the 15th century.

    • Malvasia Bianca

      • Another white varietal that peeks up in all corners of Italy with a wide variety of clones and mutations. Can range from easy quaffers to funky, musty whites.

    • Pigato

      • A heavily acidic varietal from Liguria, the wines are vinified to pair with a cuisine rich in seafood.

    • Fiano
      • Grown on the southwest coast of Italy, the wines from this grape can be described as dewy and herbal, often with notes of pinenut and pesto.
    • Garganega

      • The main grape varietal for wines labeled Soave, this is a crisp, dry white wine from the Veneto wine region of Italy. It"s a very popular wine that hails from northeast Italy around the city of Verona. Currently, there are over 3,500 distinct producers of Soave.

    • Vermentino

      • This is widely planted in northern Sardinia and also found in Tuscan and Ligurian coastal districts. Wines are particularly popular to accompany fish and seafood.

    • Verdicchio

      • This is grown in the areas of Castelli di Jesi and Matelica in the Marche region and gives its name to the varietal white wine made from it. The name comes from "verde" (green). The white wines are noted for their high acidity and a characteristic nutty flavour with a hint of honey.

Other important whites include Carricante, Catarratto, Coda de Volpe, Cortese, Falanghina, Grechetto, Grillo, Inzolia, Picolit, Traminer, Verduzzo, and Vernaccia. As far as non-native varietals, the Italians plant Chardonnay, Gewürztraminer (sometimes called traminer aromatico), Riesling, Petite Arvine, and many others.

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