Looking for a good wine of Valle d'Aosta among the top wines in the region? Check out our tops of the best red, white or effervescent wines of Valle d'Aosta. Also find some food and wine pairings that may be appropriate with these exceptional wines. Learn more about the region and the wines of Valle d'Aosta with technical and enological descriptions.
Want to buy a red wine of Valle d'Aosta cheap or sell a red wine of Valle d'Aosta at the best price on the market? Find out which ones are popular and which ones to keep in your cellar for a few more years.
Red wines from the region of Valle d'Aosta go well with generally quite well with dishes of beef, pasta or lamb such as recipes of veal shank with mushrooms, spaghetti with courgettes and italian ham or doner kebab.
On the nose the red wine of the region of Valle d'Aosta. often reveals types of flavors of oak, red fruit or cherry and sometimes also flavors of blackberry, red fruit or vanilla. In the mouth the red wine of the region of Valle d'Aosta. is a powerful.
Valle d'Aosta is the smallest and least populated region in Italy, only one-eighth the Size of neighbouring Piedmont. It covers a mountainous area in the far northwest of Italy, where the country's borders meet those of France and Switzerland.
Despite the region's small size and low profile, a wide range of red and white wines are produced from a selection of native and introduced Grape varieties. The most important of these is Picotendro, the local form of Nebbiolo.
Aosta is clearly influenced by its neighbours. French is the second official language, and French grape varieties are just as common as Italian ones. Chardonnay and Gamay grow side by side with Nebbiolo and Dolcetto.
In addition to the best-known varieties, the Regional Agricultural Institute has listed a selection of indigenous regional varieties.
Want to buy a white wine of Valle d'Aosta cheap or sell a white wine of Valle d'Aosta at the best price on the market? Find out which ones are popular and which ones to keep in your cellar for a few more years.
White wines from the region of Valle d'Aosta go well with generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of meat and cheese pie, lobster in court-bouillon or bacon and warm goat cheese quiche.
On the nose the white wine of the region of Valle d'Aosta. often reveals types of flavors of citrus, peach or green apple and sometimes also flavors of minerality, honeysuckle or cheese. In the mouth the white wine of the region of Valle d'Aosta. is a powerful with a nice freshness.
A very old grape variety grown in the Italian Piedmont. It has a great resemblance with the Freisa, which also comes from the same Italian region. Among the various massal selections made in Italy, we find lampia, michet and rosé. It can be found in Italy, Austria, Bulgaria, Cyprus, Greece, Mexico, the United States (California), Australia, etc. In France, it is practically unknown, perhaps because it is a delicate and demanding grape variety with, among other things, a fairly long phenological cycle.
Want to buy a sparkling wine of Valle d'Aosta cheap or sell a sparkling wine of Valle d'Aosta at the best price on the market? Find out which ones are popular and which ones to keep in your cellar for a few more years.
Sparkling wines from the region of Valle d'Aosta go well with generally quite well with dishes of spicy food, sweet desserts or veal such as recipes of filet mignon with curry, very simple muffins or veal tagine with artichokes and lemons.
On the nose the sparkling wine of the region of Valle d'Aosta. often reveals types of flavors of grapefruit, lime or citrus fruit and sometimes also flavors of red fruit, microbio or tree fruit.
Typical aroma of white wines aged in oak barrels and wines that have undergone malolactic fermentation.
Want to buy a pink wine of Valle d'Aosta cheap or sell a pink wine of Valle d'Aosta at the best price on the market? Find out which ones are popular and which ones to keep in your cellar for a few more years.
Pink wines from the region of Valle d'Aosta go well with generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of cocotte chicken roulades, gloom and doom or duck breast with honey-orange sauce.
On the nose the pink wine of the region of Valle d'Aosta. often reveals types of flavors of red fruit, non oak or earth and sometimes also flavors of microbio, vegetal or oak.
Müller-Thurgau shows the character of its noble origins. This Swiss white grape variety is a cross between the royal madeleine and the riesling. The idea that the latter was crossed with the sylvaner is irrelevant. The variety can be recognized by its vigorous character and its semi-erect habit. Preferring rich soils and short prunings, the plant sees its buds open quite early. The buds are cottony and soft green in color. The slightly embossed and tormented blade, with 5 to 7 lobes, makes it possible to distinguish the adult leaves. The clusters appear compact, pyramidal or cylindrical in shape and small to medium in size. The flavour of the Müller-Turgau berries is reminiscent of Muscat. The juicy and crunchy pulp is revealed under a greyish skin. When ripe, the fruit has a mottled shell on a golden yellow background. Switzerland prefers to extract the juice from this variety. The wine made from it is rather heavy and does not keep well.
Want to buy a sweet wine of Valle d'Aosta cheap or sell a sweet wine of Valle d'Aosta at the best price on the market? Find out which ones are popular and which ones to keep in your cellar for a few more years.
Sweet wines from the region of Valle d'Aosta go well with generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of chicken drumstick with bacon, leek and salmon lasagna or light tuna-tomato quiche (without cream).
On the nose the sweet wine of the region of Valle d'Aosta. often reveals types of flavors of earth, non oak or microbio and sometimes also flavors of oak, tree fruit or citrus fruit.
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
