Valsusa

Styles

Principal grape varieties

Terroir

• The vine-growing substrates are essentially of morainic and alluvial origin, with young, partially metamorphosed soils and a coarse texture.
• The Valle di Susa runs east–west and enjoys a microclimate sheltered from cold northerly winds, as evidenced by the presence of plant species typical of a Mediterranean climate in the Orrido di Foresto.
• The Valsusa was traversed over the centuries by vast glaciers, from 135,000 to 10,000 years ago, which intensely shaped the valley floor and its slopes.
• Only 20% of annual precipitation falls in summer, and this characteristic, combined with high wind exposure and ample sunshine, creates conditions that allow viticulture at altitudes above 850 metres — a unique situation in Piedmont.
• The vineyards are situated on rocky terrain across natural plateaux and terraces supported by dry-stone walls, with slopes that vary widely from the plateau areas to the terraced sections.
• The production zone begins at Almese and extends along the left orographic bank of the Dora Riparia up to the communes of Chiomonte and Exilles.
• Local environmental conditions have allowed the development of native varieties such as Avanà, Becuet, and Baratuciat, which have adapted most successfully to the local climate.

• The Benedictine monastery of Novalesa played an important role in the spread of viticulture and winemaking; in a document of 739, its founder Abbone listed several localities with vineyards among the monastery's assets.
• The vine is trained mainly on traditional vertical trellis systems (controspalliere) with wooden frames, with dense planting (0.8–0.9 × 1–1.2 m) and vine densities exceeding 9,000 plants per hectare.
• In the areas of Chiomonte and Giaglione, viticulture is classified as heroic, as the vineyards are located on rocky terrain with variable slopes, making mechanisation of cultivation and harvest almost impossible.
• From the sixteenth century onwards, as a result of military conflict in the valley floor, the population moved to the mountain terraces, building dry-stone walls to support the vine-covered terraced plots.

• The Valsusa red presents at tasting with a fine ruby colour and a vinous nose, characteristic of wild berries and wild cherries.
• In the red, the tannins, which are not particularly pronounced, are supported by moderate acidity, and in aged wines a note of oak may be present.
• The white, produced from Baratuciat grapes, is characterised by well-balanced acidity, good savouriness, and the variety's typically floral bouquet.
• All wine types of the Valsusa are defined by the hallmarks of mountain wines — described as delicate, with great aromatic intensity but modest alcohol, yet with good ageing potential.

• The marked diurnal temperature variation in the production area, driven by the east–west orientation of the valley, enhances the vinous nose of wild berries and wild cherries in the red wine.

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

All appellations in Italy

Sources

• Specification (EUR-Lex, single document)
• eAmbrosia register (EU) — File number PDO-IT-A1243
• Official trade body site — Consorzio per la Tutela e Valorizzazione dei Vini DOC Valsusa