Intense ruby red with violet hues. The nose is floral and fruity with noted of violets, roses and morello cherries. The palate is full of ripe red fruit and inherent dusty tannins. The finish long with fresh, mouth watering acidity.
Petit Rouge is a dark-skinned grape variety grown in the Valle d’Aosta. It is the region’s most widely-planted red wine grape and is used to make tart, fruity reds which are often compared to Beaujolais. The Petit Rouge vine can be identified by the small “dusty” coloured grapes that, according to wine expert Jancis Robinson, can almost look gray. During the growing season, the variety is late ripening and is often harvested with low levels of acidity. This is one reason why it is often blended where it can improve the color of the usually light-colored Valle d’Aosta wines while adding floral notes to the bouquet.
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.
Torette is a sub-zone of the Valle d’Aosta and is the largest of the seven sub-regions of the DOC, covering the steep slopes of the Dora Baltea river valley between Arriver and the city of Aosta. The central part of the Valle d’Aosta, where the Toroth vineyard area lies, is oriented east to west and vineyards can be found stretching up the sides of the surrounding mountains to altitudes of around 800m above sea level. Trained in the French Guyot method, the vines are, on average, 30 years old.
Manual harvesting in the middle of October. Grapes are gently pressed and fermented for 8 days in temperature-controlled steel at 28°C with daily pump-overs. The wine is then aged for a further eight months in steel, followed by five months in bottle.