Intense ruby colour in the glass. Fruity and floral nose with hints of raspberry and pansies. Fresh with full, round fruit on the palate, soft tannins, notes of raspberry and a lingering spicy finish.
A blend of both indigenous (Petit Rouge and Cornalin) and international (Syrah and Merlot) grape varieties, all from estate vineyards. These high-quality blends that create a house style are quite common in the region and are afforded DOC status, in accordance with local guidelines.
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.
A blend of fruit sourced from the La Sabla, Bufferia and Sazzé vineyards in Aymavilles. These vines are between 20 and 70 years old.They 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 sea level.
Fermentation in steel tanks under a controlled temperature of 28°C. 10 to 12 day maceration with daily pump over. A further 8 months aging in steel tanks.