Grape varieties and style: blend of different grapes Dry red wine. No oak.
Vineyards: different vineyards in Aymavilles (AO), St. Pierre (AO), Gressan (AO), St. Christophe (AO) e Aosta AO). Surface area under vine for this wine, 2 hectares (5 acres).
Terroir: loose, sandy, moraine soil. Different exposures. Altitude, 500 to 700 metres (1,970 to 2,790 feet).
First year production: 1995.
Annual production: 40.000 bottles.
Surface: Guyot.
Harvest: harvested manually in the middle of October.
Vinification: fermentation in steel tanks under a controlled temperature of 28 °C (82 °F). Short maceration (7 days) with daily pump over. 6 months ageing in steel tanks.
Characteristics: color is a ruby red. On the nose fresh, fruity and floral. On the palate, soft and delicate front end with a softly balanced acidity at the finish. Easy to drink.
Food pairings: with salami, soups and pasta, red and white meat, flans, vegetable omelettes, fresh, medium seasoned cheese.
Side notes: premier millésime de production 1.991. Le Petit Rouge est le cépage autochtone le plus diffusé en Vallée d’Aoste. Il est cultivé depuis des époques très anciennes dans nos zones de montagne, il appartient à la famille des “Orious”, mère de toutes les variétés valdôtaines.
Bicchiere consigliato: little Ballon.
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