Aosta Valley wine region

The Aosta Valley wine region (Italian: Valle d’Aosta; French: Vallée d’Aoste) is the smallest wine area in Italy, it has about 400 hectares (1.5 sq mi) in the north-western Alps. Despite its size, several grape types, many local and some rare, are cultivated in the region. Most vineyards are situated on steep hills and need manual labour, which is the reason why the wine production in the area is often dubbed "heroic viticulture."^[1]

Vineyards are along 80–90 km of the Dora Baltea river, from Piedmont border to Morgex, near the Mont Blanc.^[2] Most vineyards are located on terraces with stone walls, which helps hold the soil and lets vines grow on steep slopes.^[1] The altitudes at which the grapes are cultivated range between 300 metres (980 ft) in the lower part of the valley and 1,200 metres (0.75 mi) at Morgex, which makes some of the vineyards in the region the highest in Europe.^[2]

The valley has three height zones, each with their specific properties:

• Lower Valley (~400 m): near Piedmont, milder weather, more rain (1000–1200 mm per year), mostly sandy soils, where grapes such as Nebbiolo grow;^[1]
• Central Valley (~600 m): less rain (400–500 mm annually), south slopes including Adret receive more sunlight, where grapes such as Petit Rouge, Fumin, Prëmetta mainly grow;^[3]
• Upper Valley (~1000 m): near Morgex and La Salle, colder weather, higher risk of frost, where grapes such as Prié Blanc and Petite Arvine for white wine grow.^[2]

The majority of vineyards in the region are situated on the south slopes of the Alps (e.g. in Adret); north slopes (such as Envers) have few vineyards but make fresher wines.^[2] Summers are primarily warm and winters cold. The temperature variations during the day and the night is considered to improve grape flavors.^[3]

People grow grapes in Aosta Valley since the Bronze Age, found grape seeds at Saint-Martin-de-Corléans, Aosta.^[3] Romans had vineyards and places for making wine 1st century CE.^[1] In the Middle Ages, wine was grown even if wars and plagues happened, in 19th century vineyards had a surface area of about 3,000 hectares (12 sq mi).^[1]

Blight (such as Phylloxera) and diseases reduced the size of vineyards by mid 20th century.^[1] Recovery started 1950s with the establishment of the École Pratique d’Agriculture, nowadays called the Institut Agricole Régional, where wine makers were taught how to improve the culture of the vines and to focus on quality.^[3] Cooperatives started during the 1970s helped modernise wine traditional methods.^[1]

All wine is under DOC “Valle d’Aosta” / “Vallée d’Aoste” from 1985.^[4] It includes:

• 7 subzones: Blanc de Morgex et La Salle, Enfer d’Arvier, Torrette, Nus, Chambave, Arnad-Montjovet, Donnas;^[4]
• 19 grape types: Chardonnay, Cornalin, Fumin, Gamay, Mayolet, Merlot, Müller-Thurgau, Nebbiolo (Picotendro), Petite Arvine, Petit Rouge, Pinot Blanc, Pinot Gris, Pinot Noir, Prëmetta, Syrah, Vuillermin, Moscato bianco, Traminer aromatico, Gamaret^[4]

Wines can be dry, sweet (flétri/passito), superiore or sparkling, depending on grape and tradition.^[3]

Many grapes are local and do well on high slopes, low yield and steep hills.^[1][2][4] Red wines made in the Aosta Valley include: Petit Rouge, Fumin, Prëmetta, Vuillermin, Mayolet, Cornalin. White wines made in this area include: Prié Blanc, Petite Arvine, Müller Thurgau, Moscato Bianco. In the lower valley, which has an easier climate, Nebbiolo, Chardonnay, Pinot Noir also grown.^[3]

Vineyards are generally difficult to manage and maintain, partly due to harsh slopes often inclined more than 100%.^[2][4] The entire cultivation process is executed manually, as machines cannot be used in such environments. Old training like pergola and bush vine (alberello) are still commonly used in the region.^[1]

The climate and soil type help prevent disease outbreaks in vineyards, as the combination of dry air, constant wind and well-drained morainic soil reduces the plants predisposition to fungal infections and thus diminishes the need for chemical treatment.^[2] The soil in the Aosta Valley is predominantly sandy or sandy-loam, with good organic matter and some thin soil containing rock.^[2]

Around 20,000 hectoliters made each year, 82% DOC.^[1] 60% of wines from the Aosta Valley are red or rosé and the remaining 40% are white.^[1] The major wine styles produced in the region are:

• Reds': Petit Rouge blends, Fumin, Prëmetta, Nebbiolo (Picotendro), Torrette from Aymavilles;^[1][3][2]
• Whites': Prié Blanc (Blanc de Morgex et La Salle), Petite Arvine, Chardonnay, Müller Thurgau;^[1][3][2]
• Sweet': Moscato flétri, Pinot Gris flétri (Nus Malvoisie), sometimes long aging;^[3][2]
• Sparkling': few made, traditional method^[3]

Wine tourism activities in the area include vineyard visits, tastings, guided tours, and hiking on terraces.^[3][2] Tourists can visit vineyards, join festivals, drink wine with local food like Fontina DOP and Lard d’Arnad DOP.^[1][3]