Name: 'Vigne Rovettaz' Cornalin Valle d'Aosta Doc
Brand: Grosjean
Price: 27.5 EUR
Availability: InStock

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

Grosjean

Italia

Valle d'Aosta

Aosta

Alta Valle d'Aosta

Vigne Rovettaz

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

Barrique

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

Petite Arvine Valle d'Aosta Doc

Petite Arvine

Vasca d'acciaio

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

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

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