Label : Valle d’Aosta DOC Chambave

Production area: Vineyards facing south-east, south-west, in the communes of Chambave and Verrayes, Saint-Denis, Châtillon, Saint-Vincent at 450/550 ma.s.l. Soil Morenic, dissolved sands, steep slopes Vines 70% Petit Rouge – Aosta Valley autoctonous vine – 30% other traditionalvines of the valley Number of vines per hectare 6.500/7.000 Vine training system Guyot, “head training” (Goblet) Yield per hectare 7.100 kg Grape harvest Middle of October Wine making and refinement In steel, with pre-fermentative cold maceration, fermentation at 28 ° C, maceration for 12 days. Refinement of 6 months in steel, keeping, when possible, the noble lees of fermentation till the bottling period. Frequent “batonnages” (lees stirring) Sight Red ruby colour, bright with violet hues, consistent Smell: Intense and persistent, floral and fruity Taste: The wine is dry, the alcoholic sensation light and soft. Final sensations: well structured, fresh, ductile Serving temperature 16°/18° C Wine and food matching Salami and cold pork meats and local recipes of stew