Valle d'Aosta

Styles

Principal grape varieties

Terroir

• The east–west orientation of the Dora Baltea valley determines the exposure of the main valley's slopes, distinguishing a south-facing slope known as the "adret" and a north-facing slope known as the "envers".
• The valley floor of the Dora Baltea features landforms known as alluvial fans (conoidi di deiezione) at the mouths of tributaries entering the main valley, formed by the abrupt change in gradient of the stream bed.
• The degree of carbonate content in the soils characterises two distinct types: shallow, skeletal, and unstable eroded soils on steep slopes at higher elevations, and deep, low-skeleton, stable alluvial soils.
• The geomorphology of the central valley produces marked diurnal temperature ranges, particularly in September and October, within the harsh, dry continental climate typical of inner Alpine valleys.
• Rainfall, occurring mainly in spring and autumn, is very scarce — approximately 500 mm per year — and is among the lowest along the entire Alpine arc, particularly in the Aosta basin.

• Among the grape varieties authorised for the production of the appellation, seven are native: Mayolet, Fumin, Cornalin, Petit rouge, Premetta, Vuillermin, and Prié blanc.
• In the Alta Valle of Morgex e La Salle and in the Bassa Valle of Donnas and Arnad-Montjovet, pergola training systems are still used — low and resting on slate slabs in the upper valley, tall and built from chestnut wood in the lower valley.

• The red wines display fruity aromas typical of their cultivars of origin, with hues ranging from more or less intense ruby in young wines through to garnet with orange-tinged reflections in more mature versions.
• The white wines range from pale yellow with greenish highlights to golden straw, with fruity sensations and mineral notes on the palate and often very intense fruity and floral notes on the nose.
• On tasting, the red wines show moderate acidity, good structure, and a respectable persistence of tannins ranging from very soft to slightly bitter, depending on the grape variety.
• In the dried-grape (passito) and late-harvest styles, the fruity notes give way to perceptions of jam and dried fruit within a context of good complexity, with warm alcohol notes and substantial, well-balanced structure.

Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.

All appellations in Italy

Sources

• eAmbrosia register (EU) — File number PDO-IT-A0296
• Official trade body site — Consorzio Vini Valle d'Aosta