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I vini di Grosjean | Uglygrapes

Grosjean

Intense ruby red. Red fruits, spices, tobacco notes. Soft, full, slightly tannic, persistent.

<label>Soil:</label>Sandy loam with abundant skeleton
<label>Average vineyard age:</label>20 years
<label>Estensione del vigneto:</label>0.6 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Early October
<label>Vinification and ageing:</label>Maceration and fermentation with the skins in wooden vats for 12/15 days with three daily punching down at a temperature of 28/30 C°. Aging in wood for 15 months, then in bottle for 6/12 months.
<label>Sulfur dioxide:</label>na

Cornalin Valle d'Aosta Doc

Cornalin

Botte grande

Bottiglia

Italia

Valle d'Aosta

Aosta

Alta Valle d'Aosta

Vigne Rovettaz

Intense ruby red. Fruit, underbrush, spicy notes. Dry, tannic, soft.

<label>Soil:</label>Sandy loam rich in skeleton
<label>Average vineyard age:</label>19 years
<label>Estensione del vigneto:</label>0.9 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Between late October and early November
<label>Vinification and ageing:</label>Vinification in stainless steel without added yeast, maceration in contact with the skins for 30/40 days with three punching-downs per day at controlled temperature. Aged in French barriques for 12/15 months, then in bottle for 15/18 months.
<label>Sulfur dioxide:</label>na

Fumin Valle d'Aosta Doc

Fumin

Barrique

Intense ruby red with purple hues. Red fruits, notes of medicinal herbs, cinchona, spices, roots. Fresh, tannic.

<label>Soil:</label>Sandy loam rich in skeleton
<label>Average vineyard age:</label>32 years old
<label>Estensione del vigneto:</label>0.8 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Mid-October
<label>Vinification and ageing:</label>Maceration on the skins for 12 to 15 days with three punching down per day at
controlled temperature 28/30 C°. Aging for 10 months in 3000-liter wooden tank, then in bottle for 6/12 months.
<label>Sulfur dioxide:</label>na

Torrette Superiore Valle d'Aosta Doc

Premetta

Petit Rouge

Deep straw yellow. Flowers, dairy products. Fresh, balanced.

<label>Soil:</label>Sandy loam rich in skeleton
<label>Average vineyard age:</label>12 years old
<label>Estensione del vigneto:</label>0.5 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>7000 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>Second half of September
<label>Vinification and ageing:</label>Fermentation in stainless steel with selected yeasts. Aged for 10 months in barrique sur lie, then 12 months in bottle.
<label>Sulfur dioxide:</label>na

Chardonnay Valle d'Aosta Doc

Chardonnay

Vigna Creton

Bright straw yellow. Fruit, flowers, mineral notes. Enveloping, fresh, savory.

<label>Soil:</label>Skeleton-rich sandy loam
<label>Average vineyard age:</label>25 years
<label>Estensione del vigneto:</label>1.8 ha
<label>Vine training:</label>Guyot a ciglioni and retouching
<label>Vine density:</label>7000 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>Early October
<label>Vinification and ageing:</label>Fermentation in steel with indigenous yeasts. Maturation in contact with the skins, 70% in steel for 8 months, 30% in French oak barrels for 8 months, for both parts two bâtonnage per week take place in November and December. Additional 3 months in bottle.
<label>Sulfur dioxide:</label>na

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'Vigne Rovettaz' Cornalin Valle d'Aosta Doc

'Vigne Rovettaz' Fumin Valle d'Aosta Doc

'Vigne Rovettaz' Torrette Superiore Valle d'Aosta Doc

'Le Vin De Michel' Chardonnay Valle d'Aosta Doc

'Vigne Rovettaz' Petite Arvine Valle d'Aosta Doc