Vine variety/vinification: red, 100% Fumin. Ancestral DOP of vine. Vinified in steel with long maceration and aged in wood for 9/12 months.
Tasting notes: ruby with purple rim. Great character on the palate, juicy and fragrant. Soft tannins and notes of vanilla, juniper, tobacco. Lingers slowly in the mouth with notes of liquorice.
Food accompaniments: salamis, fondue, matured cheese, red meat and game.
Serving temperature: 17/18 °C.
Trivia: the name Fumin comes from the smoky grey colour of its berries, rich in bloom. The Valdaostan ancestral variety does not have relatives on other production ranges. Traditionally combined with other varieties, it is today vinified purely in Valle d’Aosta. Les Cretes was the first Valdaostan company to produce it in pdo in 1993.
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