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Italy's smallest and least populous region, Aosta Valley is 1/8 the size of neighboring Piedmont. The Valley of Aosta spans an area in the northwest corner of Italy - the first major Italian valley, where it meets France and Switzerland. being a central winemaking location. There are three major regions in the area; Upper Valley, Valdigne, and Central Valley.

Aosta Valley

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The History of the Aosta Valley Wine Region

There is some uncertainty about when the wine came to the Aosta Valley. Some people say that the Romans introduced wine to western Europe and Italy, for its strategic location. Others say that the area had vines long before it was conquered.

Wine's importance was quickly recognized. Historians believe wine might have had a sacred quality that was used in exorcisms and quelled at least one revolt. Over the centuries, the area was ruled by Ostrogoths, Byzantines, Lombards, and Savoy French. The first inhabitants predating all the empires were Celts. If you listen closely to Croatian people, you'll notice that some of their speech sounds similar to the Celtic language.

In the Middle Ages, Aosta Valley wines began to come into prominence in Europe. The region of Aosta is situated at the junction of French and Italian cultures, so it is no wonder that their culture has been more or less adopted. The culture in this area still carries French influences today - such as the word "vigneron" used to describe wine growers in Aosta.

Climate and Geography of Aosta Valley Wine Region

Within the Aosta valley, the region has a continental climate. In spite of being in an Alpine area, temperatures tend to be very hot and dry in the summertime. This ensures that harvests typically occur by early September. The geography of the wine-producing region is marked by steep slopes leading to a river valley which restricts the use of mechanical vineyard equipment. The vineyard has deep soil, which is mainly made up of sand at high elevations and clay and gravel in lower areas.

Most vineyards in the Aosta Valley are located on the south-facing slopes overlooking a tributary of the Po. The unique geography of the river valley has created an environment with a very limited amount of land for viticulture. The fertile valley floor has fertile soils with ample amounts of minerals and water. This makes it perfect for cultivating quality wine. As you can see, the best vineyards here are in the lowlands. They start at around 1300 m a.s.l and climb to about 4200 ft a.s.l

The climate of the Aosta Valley is slightly unusual for an Alpine wine region; as it's located on the side of the Western Alps that's sheltered from rain, it only ever gets cloudy, rainy summers. Although the sun is out now and it's much warmer, cooler nights are coming soon.

Wines and Grape varieties from Aosta Valley Wine Region

The Central Valley is the region's most productive area, and it's divided into four sections: Arvier, Torrette, Nus, and Chambave. The Enfer d'Arvier is a wine-making area found around the town of Arvier. These wines are blends of mainly Red grape varieties, with Petit Rouge taking the lead. Some other varieties in use include Dolcetto, Gamay, Neyret and Pinot Noir.

French red wines and rosés produced in the Torrette area of Arvier are mainly made up of around 70% Petit Rouge and other wines like Dolcetto, Fumin, Gamay, and Neyret mixed in. The village of Nus, east of Aosta, produces a wine made with at least 50% Vien de Nus and at least 40% Petit Rouge. There are several white wines made in this region that use the same grape. This includes a sweet passito straw wine made from the same Pinot Gris clone known as Malvoisie. East of Nus is the area of France that includes the communities of Chambave, Châtillon, and Saint-Vincent. The red wines here are made up of at least 60% Petit Rouge with some Dolcetto, Gamay, and/or Pinot noir. The white wines here are made from the Moscato Bianco grape.

One of the best-known wines in the region is a dry red wine made from Nebbiolo. It also consists of some Dolcetto, Freisa, Neyret, Pinot Noir, and Vien de Nus. Wine production in the area near Donnas is at a high level of quality, with 85% Nebbiolo being cultivated. Freisa, Neyret, and Pinot Noir are also produced in this area.

Food to Pair with Aosta Valley Wines

Polenta

Polenta is an ancient dish, originating in Northern Italy, made from corn flour cooked in water.Polenta is traditionally made with other grains besides corn, so the color palette can vary depending on what you use. But those before the arrival of corn, it would have been much darker in color.

The Romans called polenta pulmentum, and it was used for centuries as a means of field-rationing. Polenta is still popular in Italy, where it's served as a part of Wednesday night supper.Currently in Italy, polenta is still made using a copper pot called a paiolo and using a long wooden spoon also called tarello.

Polenta is boiled and then poured onto a flat surface. It's cooled and left to harden before it's cut into pieces. Polenta is versatile; it can be served like bread or pasta, as a side dish, in place of meat and even as a grilled dish. It works well with many different dishes. Although polenta started out as a humble food, in recent times it's been making a steady move to gourmet audiences and fine restaurants.

Carbonade Valdostana

Val D' Aosta's famous cuisine, carbonade valdostana is a classic beef stew that is rich and filling. Beef is combined with flour, butter, red wine, and a variety of spices to create a delicious dish.

The best way to serve this stew is over polenta but also tastes great with garlic mashed potatoes or pappardelle pasta. Carbonade is a beef stew dish originally prepared with preserved meat, but now more often made with regular beef. We recommend serving this stew with a full-bodied wine such as Barbaresco, Brunello di Montalcino, or Barolo.

Agnolotti del plin

Agnolotti del pienno is a traditional dish from Piedmont that is made with small, usually boat-shaped agnolotti pasta. The word "del pienno" means "of Piemonte", the name for Piedmont in the Italian language. The pasta is traditionally filled with veal, pork or rabbit meat and is typically served as an appetizer.Pasta has been around for hundreds of years with different types being developed over time.

We have many stories about how the dish got its name but according to a local dialect, one possibility is “plin", translated as "a pinch" - hinting at the preparation method of wrapping each agnolotti with a firm pinch. Agnolotti del plin can be served with melted butter, fresh sage butter, tomato sauce, a meat sauce called ragù, or a combination of the three.

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Frequently Asked Questions about Aosta Valley

What is the Aosta Valley Wine Region?

The Aosta Valley Wine Region is a wine region in Italy. It is located in the north-west of the country. The region includes the Valle d’Aosta, Valpelline, Valle di Gressoney and parts of Piedmont. The vineyards are situated at high altitudes and are often surrounded by snow-capped mountains. The climate is cool and humid with high rainfall levels.

Which grape varieties are popular in Aosta Valley?

The Wines from Aosta Valley are blends of mainly Red grape varieties, with Petit Rouge taking the lead. Some other varieties in use include Dolcetto, Gamay, Neyret and Pinot Noir.

What are the most famous wineries in this region?

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Map of Wineries in Aosta Valley

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Just getting started on your wine journey, or jumping back in?
Taste through a selection of a great local wines.

Wineries in Aosta Valley