Inherited the lands by his wife, in 1968 Grandpa Dauphin started bottling his own wine for the “II Exposition des Vins du Val d’Aoste”: the success of that fair encouraged the Grosjean grandfather’s drive that brought the farm from 3000 sq.m to the current 12 hectares. In the following years, all five sons committed themselves to the work: Vincent, Giorgio, Marco, Fernand and Eraldo, everyone expert in his own department. A new winery was built in 2000 in order to hold the increasing harvests. In 2011 a breakthrough happened: by mutual agreement the organic conversion started, the first winery in Valle d’Aosta. In 2015 a further renewal allowed to increase the winery in order to host all the 120,000 bottles produced.

Winemaking

Guyot vine training on “ciglioni”. Both mechanical and manual farming operations, with techniques allowed in the organic farming. No use of insecticides, nor acaricides, and not even chemical weeding are performed. Fertilisation is performed just with organic substances (manure). South, South-West exposition with steepness between 20 to 70%. Soil is very sandy, slightly calcareous and really dry.Vinification with destemmed grapes, maceration with skin for 8-10 days pumping over three times a day at 28-30 °C controlled temperature. Aging refinement in stainless steel.

Tasting notes

It features ruby red colours, complex nose rich in floral notes and it’s pleasantly fresh in the mouth, warm and soft, moderately acid.

Pairing recommendation

Ideal for accompanying first courses and traditional Aosta Valley soups, perfect for an afternoon casse-croute (snack).