The Aosta Valley wines are unique, as are the raw materials used to prepare the unmissable specialties of the land, the result of production techniques handed down for generations and a privileged geographical location: a combination of elements that make the Aosta Valley products genuine and inimitable.
Il Red Wine, especially the more ones maturi, are characterized by ahigh presence of tannins within them, they guarantee it longevity and body, as well as a high astrigency and little acidity. There service temperature aims to enhance the notes soft and of wine and to mitigate his tannicity and eventual bitterness. The greater the structure el 'aging of red wine, the greater must be his service temperature. The temperature that we suggest fluctuates between the 14%, For young wines, Up to 20% for more wines aged and structured.
Il Red Wine it is very simple to combine to a good dish, it does not require large elaborations. A classic is to combine this wine with dishes based on meat, in order to best express theirs flavor, in case the meat was Bianca it is better to opt for a red more young o light. A good glass of red does not disappoint even with cold cuts o aged cheeses, manages to transform a simple meal into an exceptional one mix of flavors.
The company extends over 7500 square meters. in the territory of the Lower Valley in the municipality of Issogne located on the orographic right of the Dora Baltea, 41 km from Aosta, at the mouth of the BEAUCQUEIL or BOCCOUEIL torrent on a slope formed over the millennia following landslides and floods. The vineyards, delimited by the characteristic stone walls, located in Beaucqueil at 350 meters above sea level and facing South-East, are cultivated part-time by myself, a surgeon, on a human scale: manure with mature manure, fungicide treatments with integrated pest management methods according to the EC 2078/92 specification, no use of insecticides, herbicides and anti-mold. A few square meters, therefore, delimited by the characteristic stone walls that hide a real heritage of ancient vines planted here by time and chance: nebbiolo, merlot, barbera, freisa, cornalin, mayolet, neyret. The cultivation is the classic pergola for the old vineyards, in rows with a planting spacing of 1,65 x 0,75 m for the Merlot and 1,65 x 0,90 for the Nebbiolo, Guyot trained for the new ones. installations; traditional vinification, spontaneous, without the addition of yeasts, with de-stemming leaving the pomace in contact with the must for ten to fifteen days at a temperature that is left free and that generally does not exceed 22-24 degrees. The malolactic fermentation is completed by the end of November. Bottling after about 18-20 months without any clarification or filtration.
REGION: Aosta valley
La Valle d'Aosta it is a region famous for its quality wine, especially for its own Red Wines which are considered by many to be one great Italian excellence. The cultivation of the Aosta Valley vines was already taking place in medieval times, the wines were exported to Valaisin Savoy and beyond Alps. The territory of the region is covered by the sun on the northern side and the climate is very arid, these characteristics allow a high quality wine production. The area is known for its terracing and walls. The wineries in the area usually have a very limited production, but nevertheless this does not affect the great quality of the wine. In recent years with numerous contributions from the Region and the creation of some cooperatives the production of Aosta Valley wines has increased a lot, increasing the fame of the Valle d'Aosta both in Italy than toabroad. In our online wine shop you can find wines from the vines most important in the region: Petit Rouge, Fumin, Mayolet, Cornalin, Torrette and Vien de Nus.