Brilliant, straw yellow colour. Intense, full nose with nuances of plum, exotic fruits, vanilla and spicy toasty aromatics. On the palate the wine is full-bodied, warm and velvety with mineral undertones and a lively acidity that lends to a long finish.
Chardonnay is the world’s most famous white-wine grape and also one of the most widely planted, with the most highly regarded expressions of the variety coming from Burgundy and California. Climate plays a major role in dictating which fruit flavours a Chardonnay will have. Broadly speaking, warm regions such as California tend to give more tropical styles. While many Chardonnays have high aromatic complexity, this is usually due to winemaking techniques (particularly the use of oak) rather than the variety’s intrinsic qualities. Malolactic fermentation gives distinctive buttery aromas. Fermentation and/or maturation in oak barrels contributes notes of vanilla, smoke and hints of sweet spices such as clove and cinnamon. Extended lees contact while in barrel imparts biscuity, doughy flavours.
Surrounded by the Alps, the Valle d’Aosta is home to the highest elevated vineyards in all of Europe. The region is divided into three main vineyard areas: the upper valley,Valdigne; the central valley; and the lower valley. Most vineyards in the Aosta Valley occupy the steep, south-facing slopes above the Dora Baltea river, a tributary of the Po. The dramatic topography and diminutive size of the valley mean that the area available for viticulture is limited. Much of the valley floor, with its mineral-rich, well-watered soils, is simply too fertile for quality viticulture. As a result, many of the best vineyards here are on the lower slopes, and climb steadily up the slopes to top altitudes of around 1300m above sea level.
The production area for Les Crêtes is in Frissonnière, in the Saint Christophe hamlet of Aosta province. The vines, which are 15 years old, are cultivated on steep slopes comprised of morainic, loose, sandy soils which are exposed to the north-east, south-east and south-west. They are at 500-750 meters above the sea level. The Chardonnay vines are extended for 2 hectares and are cultivated with the French Guyot method.
Manual harvesting at the end of September. Fermentation in 300 litre, lightly toasted French oak then aged “sur lie” for 11 months with continuous bâtonnage. Further aged in bottle for 12 months.