Grosjean’s Torette is charming and delicious in its youth but takes on more weight and gravitas with some bottle age. Bouyed by high acidity and snappy red fruit, the wine is balanced by notes of crushed rocks and earth that make it a perfect pairing for the traditional charcuterie and soups of the Val d’Aoste. An indigenous blend of 80% Petit Rouge together with a varying amount of Vien de Nus, Doucet, Fumin and Mayolet. The vineyard sites are at an altitude of 550-650m and trained using the Guyot system, allowing the vines to drape down the terraced hillside.  The wine ages in both stainless steel and oak casks.

A Burgundian native, Grosjean’s Valdôtain Gamay comes from the valley’s steep, south-facing upper slopes in the villages of Quart, Saint Christophe and Villeneuve. Four to five days of maceration followed by aging in stainless steel, Grosjean’s example is always well balanced, fruit-forward, lightly tannic and fresh with abundant aromatics.

An excellent partner to traditional charcuterie, including salami, motzetta and thinly sliced lard, along with traditional Aosta soups.