1 BOTTLE OF 75 CL.

13% vol.

Grape variety: red Petit Rouge 70%, native varieties 30% (Mayolet, Cornalin, Fumin).

Production area: Vineyards located in the municipalities of Aymavilles, St. Pierre, Gressan and St. Christophe.

Terrain (type, exposure, altitude): morainic, loose, sandy, steeply sloping with south, north, east and west exposure. Altitude 500/750 meters above sea level

First year of production: 1991.

Annual bottles produced: 15,000.

Surface area, training method, planting density, yield: approximately 2.0 ha, Guyot system; planting of 7,500 feet per hectare, rows with edge and retouching. Yield 8,000 kg/ha.

Harvest: manual, mid-October.

Vinification: destemming of the chilled grapes, fermentation for 12 days in stainless steel at a controlled temperature (26°C), with daily pumping over.

Aged in stainless steel for 6 months. Bottle refinement for 2 months.

Sensory notes: ruby with violet hues. Delicate, elegant nose, with notes of violet and dried rose. Balanced, fresh and fruity in the mouth, it presents the olfactory notes with a subtle acidulous and mineral streak.

Recommended pairings: cold cuts and cured meats, polenta with mushrooms, roasted and grilled meats. Traditionally consumed in the Aosta Valley throughout the meal.

Curiosity: Torrette is the D.O.C. of the largest area in the Aosta Valley, from which the wine of the same name is born. Vinified with a prevalent base of Petit Rouge (native variety), it is the most widespread and traditionally consumed native wine in the region. Serving temperature: 16/18 °C. Recommended glass: small balloon