Aosta Valley

The Aosta Valley, a region nestled between Italy and France, is renowned for its unique viticulture. With a modest area of 684 hectares dedicated to vineyards, the region managed to produce 22,000 hl of wine in 2009, earning it a reputation for high-quality mountain wines. The vineyards here are cultivated at altitudes up to 1200 m, specifically in the High Valley, creating wines with unique characteristics. Notably, the Blanc de Morgex et de La Salle, produced from priè blanc grapes, is known for its subtle straw color, delicate mountain flower aromas, and pronounced acidity. The vineyard is divided into three zones: the Upper Valley, the Central Valley, and the Lower Valley, each producing distinct wines from native grapes such as premise, fumin, and petit rouge. Aosta Valley is dominated by red wine production, with red grapes occupying about 85% of the vineyard area. The Lower Valley is known for its Nebbiolo (known locally as Picoutener), which produces structured wines with good longevity, including the Donnas and the Arnad-Montjovet.

Region	Aosta Valley
Country	Italy
Climate and soil	The Aosta Valley experiences a classic alpine climate with cold winters and cool summers. From October to March, the region is heavily blanketed in snow, impacting both the mountainous areas and the valleys. The soil in the region is predominantly rocky and well-drained, offering an ideal environment for the cultivation of grapevines, which thrive in these challenging conditions.
Red grape varieties	Dolcetto, Fumin, Gamay, Mayolet, Nebbiolo/Chiavennasca, Prié Rouge- Premetta
White grape varieties	Chardonnay, Manzoni Bianco, Moscato Bianco, Müller Thurgau, Petite Arvine, Pinot Bianco, Priè Blanc
DOC	Valle d'Aosta