Name: Petite Arvine Valle d'Aosta Doc
Brand: Feudo di San Maurizio
Price: 17.5 EUR
Availability: InStock

Faint straw yellow with greenish highlights. Green lemon, grapefruit, rhubarb. Savory and assertive.

Il vitigno Petite Arvine, anche chiamato "vite dei ghiacciai", è un'uva tipica valdostana. Scopri l'interpretazione del Feudo di San Maurizio.

Petite Arvine, also called "glacier vine," is a typical Valdostan grape. Discover the interpretation of the Feudo di San Maurizio.

Petite Arvine Valle d'Aosta Doc

Petite Arvine

Vasca d'acciaio

Feudo di San Maurizio

Italia

Alta Valle d'Aosta

Vigneti località Sarre

Aymavilles

Valle d'Aosta

Intense ruby red with violet hues. Red fruits, tertiary aromas of wood. Complex, warm, tannic, persistent.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in temperature-controlled stainless steel. Aging in French oak Allier truncated conical vats for 12 months.
<label>Sulfur dioxide:</label>na

Vino Rosso

Lagrein

Fumin

Nebbiolo

Vuillermin

Botte grande

Purple red. Notes of red fruits, flowers, earth and resin. Fresh, velvety and savory.

The Mayolet grape variety was mentioned as early as the late 1700s and the name is thought to derive from "mayola," young wine.  In 1838, Mayolet cultivation occupied about a hundred hectares in the municipalities of Aymaville, Serre, and Saint-Pierre, now numbering ten. DNA analysis has found that Mayolet has a genetic relationship with Prié and Vuillermin. It is a difficult grape variety to grow because of its compact cluster and thin skin, which make it easily attacked by botrytis.

The Mayolet grape variety was mentioned as early as the late 1700s and the name is thought to derive from "mayola," young wine.  In 1838, Mayolet cultivation occupied about a hundred hectares in the municipalities of Aymaville, Serre, and Saint-Pierre, now numbering ten. DNA analysis has found that Mayolet has a genetic relationship with Prié and Vuillermin.

<label>Soil:</label>Chalky and sandy
<label>Average vineyard age:</label>Between 3 and 20 years
<label>Estensione del vigneto:</label>0.5 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>10000 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>Mid-September
<label>Vinification and ageing:</label>Fermentation in stainless steel. Aging in steel for 6 months.
<label>Sulfur dioxide:</label>80 mg/l

Mayolet Valle d'Aosta Doc

Mayolet

Acciaio

Intense straw yellow. Fruit, citrus, jammy. Full, juicy, long finish.

Aosta Valley Chardonnay is a wine that is strongly influenced by its southeastern exposure and the terroir where the grapes are grown. It is distinguished by its distinctive bouquet, body and intense freshness.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Vinification of 80% of the grapes in steel and the remaining 20% in oak barrels. Aging in the same containers on the fine lees for about 6 months.
<label>Sulfur dioxide:</label>na

Chardonnay Valle d'Aosta Doc

Chardonnay

Red-purple. Red fruits, spice, licorice with notes of damp earth, underbrush and hay. Full, savory, spicy.

Vuillermin was at risk of extinction in the 20th century, but it was rediscovered and rescued in the early 2000s, although its distribution is still extremely limited. Considered one of the best native grape varieties in the Aosta Valley, it grows at high altitudes and has excellent resistance to the heat of the summer sun. Genetic analyses have shown that Vuillermin is descended from Fumin.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in wood. Aging in large barrels for 12 months.
<label>Sulfur dioxide:</label>na

Vuillermin Valle d'Aosta Doc

Light ruby red. Flowers, earth, wood notes. Complex, elegant, intense, moderately tannic, persistent.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in temperature-controlled stainless steel. Aged for 24 months in large barrels, then 12 months in bottle.
<label>Sulfur dioxide:</label>na

Valle d'Aosta Rosso Doc

Bottiglia

Golden yellow. Notes of honey, white flowers, dehydrated fruit. Complex, soft, fresh, persistent.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Grapes harvested early and dried naturally until the right sugar level is reached. Fermentation in small acacia barrels. Aging in the same containers for 1 year.
<label>Sulfur dioxide:</label>na

Vino da Uve Stramature

Prié Blanc

Barrique

Deep purple red. Berry jam, dried flowers, sweet spices, balsamic notes. Intense, persistent.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Drying of grapes outdoors in small crates. Fermentation in chestnut and acacia barrels. Aging in the same containers for 12 months.
<label>Sulfur dioxide:</label>na

Petit Rouge

Deep purplish red. Ripe red fruits, notes of vanilla and spices. Full-bodied, pleasant, elegant, velvety.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in large oak vats. Aging in the same containers for 12 months.
<label>Sulfur dioxide:</label>na

Torrette Superiore Valle d'Aosta Doc

Syrah

Antique pink with fine, persistent bubbles. Notes of yeast, bread crust, citrus. Complex, savory, austere, persistent.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Vinification in steel with brief maceration on the skins of Pinot Noir. Maturation in stainless steel for 18 months on the lees before the Classical method frothing.
<label>Sulfur dioxide:</label>na

Vino Spumante di Qualità Metodo Classico

Pinot Nero

Faint straw yellow with greenish hues, very fine perlage. Aromatic notes, fruit. Young, soft, fresh, elegant.

<label>Soil:</label>Calcareous, sandy
<label>Average vineyard age:</label>33 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot filaree
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Red vinification with maceration on the skins for 20 days. Aging in stainless steel.
<label>Sulfur dioxide:</label>na

Muller Thurgau Valle d'Aosta Doc

Müller Thurgau

Ruby red. Ripe cherries and spices (cloves). Soft, slightly tannic and savory.

Already known in the late 1700s, wine historian Gatta in 1838 described Fumin as one of the most abundant grape varieties in the upper and middle Aosta Valley. The spread of Fumin was greatly reduced in the last century but recently it has been growing again.  The vineyards are unusually planted on slopes north of the valley, along the cold right bank of the Dora Baltea. This is possible because of Fumin's peculiarity of being particularly resistant to the cold climate. Budding and flowering are quite late, allowing Fumin to avoid the instability of spring. The cluster is medium-small pyramidal in shape, compact with round berries covered in a patina with the appearance of ash or "smoke," from which the grape variety gets its name. Genetic analysis shows that Fumin has Vuillermin in its lineage, and has a sibling relationship with Petite Rouge.

Already known in the late 1700s, wine historian Gatta in 1838 described Fumin as one of the most abundant grape varieties in the upper and middle Aosta Valley. The spread of Fumin was greatly reduced in the last century but recently it has been growing again.  Vineyards are unusually planted on slopes north of the valley, along the cold right bank of the Dora Baltea.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Barrel fermentation. Maturation in large cask for 9 months.
<label>Sulfur dioxide:</label>na

Fumin Valle d'Aosta Doc

Ruby red with garnet highlights.  Wild berries, spicy notes and woody essences. Structured, soft.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Barbera

Ciliegiolo

Freisa

Premetta

Gamay

Dolcetto

Bright straw yellow. Rose, spice, clove. Delicate, fresh, slightly alcoholic.

Gewürztraminer Valle d'Aosta Doc is made from grapes grown under difficult conditions, which give the wine its typical soft, velvety rose scent.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Vinification in steel with brief maceration on the skins. Aging in steel for 3 months.
<label>Sulfur dioxide:</label>na

Gewürztraminer Valle d'Aosta Doc

Gewürztraminer

Purplish red with garnet hues. Rosehip and cut grass. Savory and fruity with a slight bitter note.

Cornalin is first mentioned by Lorenzo Francesco Gatta in 1838, in "Saggio delle viti e dei vini della Valle d'Aosta." A very common grape at the time, it quickly declined to near extinction. Saved by pure chance due to its similarity to Petite Rouge during plant selection for breeding. DNA tests established that Cornalin is descended from Rouge du Pays, which is descended from Mayolet and Petite Rouge. The name of Cornalin has an uncertain origin; it is thought to derive from the stone "cornelian" or from Colignola, one of the towns where the vine originated. It grows in very limited areas, just below 700 meters above sea level, and is characterized by a medium to small pyramidal cluster with round, dark blue berries.

Cornalin is first mentioned by Lorenzo Francesco Gatta in 1838, in "Saggio delle viti e dei vini della Valle d'Aosta." A very common grape at the time, it quickly declined to near extinction. Saved by pure chance due to its similarity to Petite Rouge during plant selection for breeding. DNA tests have established that Cornalin is descended from Rouge du Pays, which is descended from Mayolet and Petite Rouge.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in stainless steel. Aging in the same containers for 9 months.
<label>Sulfur dioxide:</label>na

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