COLOUR
Red
TYPE
Still
VINTAGE
2024
GRAPE
Gamay
PRODUCER
Grosjean Vins
REGION
Vallée D'Aoste
CHARACTERISTICS
Body
Light
Sweetness
Dry
Acidity
Medium - High
Finish
Medium
Intensity
Mid - Pronounced
Tannins
Low
AROMAS & FLAVOURS
ABOUT THIS WINE
The Grosjean Vallée d'Aoste Gamay is a red wine from Italy's smallest wine region, produced by Grosjean Vins, a family winery with a long history in the area. The wine is made from 100% Gamay grapes grown on steep, south-facing slopes at high altitudes. The Grosjean family are pioneers of organic and sustainable viticulture, employing what is known as 'heroic viticulture' due to the challenging terrain. This unique mountain terroir, characterized by cool climate and glacial soils, imbues the wine with a distinctive character. The winery is now in its third generation, maintaining a philosophy of minimal intervention and respect for the environment.
ALCOHOL
12.5%
AVG. PRICE
€12
STYLE
Natural
When to drink
Now or Later
Ideal temperature
14-16°C
INTERESTING FACTS
Fact 01
Grosjean Vins has been practicing organic farming since 1975, achieving official certification in 2011.
Fact 02
The vineyards are situated at elevations between 700 and 850 meters, classifying this as high-altitude viticulture.
Fact 03
The term 'heroic viticulture' is used to describe the manual labor required on steep alpine slopes.
Fact 04
The soils are of glacial origin, characterized by sand and stones, ensuring excellent drainage.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The Grosjean Vallée d'Aoste Gamay is produced using a straightforward winemaking approach focused on preserving freshness and varietal character. After de-stemming, the grapes undergo a short maceration of four to five days, followed by fermentation in stainless steel vats, often utilizing native yeasts. Gentle punch-downs are employed during this process. The wine is then aged for about eight months in stainless steel, without oak influence, to maintain its vibrant fruit and alpine minerality. The harvest typically takes place in mid-September, timed to capture the ideal balance of ripeness and acidity in the high-altitude climate.
