# Grosjean Vallée D'Aoste Gamay (2024)

- **Producer:** Grosjean Vins
- **Colour:** red
- **Type:** still
- **Grapes:** Gamay
- **Region:** Vallée D'Aoste, Italy
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €12
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** cherry, strawberry, pepper, earth, wet stones

## About this wine

The Grosjean Vallée d'Aoste Gamay is a red wine from Italy's smallest wine region, produced by Grosjean Vins, a family winery with a long history in the area. The wine is made from 100% Gamay grapes grown on steep, south-facing slopes at high altitudes. The Grosjean family are pioneers of organic and sustainable viticulture, employing what is known as 'heroic viticulture' due to the challenging terrain. This unique mountain terroir, characterized by cool climate and glacial soils, imbues the wine with a distinctive character. The winery is now in its third generation, maintaining a philosophy of minimal intervention and respect for the environment.

## Interesting facts

- Grosjean Vins has been practicing organic farming since 1975, achieving official certification in 2011.
- The vineyards are situated at elevations between 700 and 850 meters, classifying this as high-altitude viticulture.
- The term 'heroic viticulture' is used to describe the manual labor required on steep alpine slopes.
- The soils are of glacial origin, characterized by sand and stones, ensuring excellent drainage.

## Food pairing

The wine's bright acidity and light-to-medium body make it versatile. Its fruit-forward character complements lighter proteins and vegetable dishes, while its subtle tannins can handle charcuterie and leaner meats. The minerality can echo earthy flavors in dishes like mushroom risotto.

## Wine making process

The Grosjean Vallée d'Aoste Gamay is produced using a straightforward winemaking approach focused on preserving freshness and varietal character. After de-stemming, the grapes undergo a short maceration of four to five days, followed by fermentation in stainless steel vats, often utilizing native yeasts. Gentle punch-downs are employed during this process. The wine is then aged for about eight months in stainless steel, without oak influence, to maintain its vibrant fruit and alpine minerality. The harvest typically takes place in mid-September, timed to capture the ideal balance of ripeness and acidity in the high-altitude climate.