Valle d’Aosta Wine Region Guide

Winemaking and regional classifications

North of Turin is a very small, isolated, and obscure wine region. Yet this compact vineyard has many surprises and exciting discoveries, including some of the most promising Nebbiolo (known locally as “Picotendro”) made outside of Piedmont. You’ll find this local gem in Donnas, a subregion that joins six other distinct territories belonging to the umbrella appellation Valle d’Aosta DOC. They are: Morgex et de la Salle, Enfer d’Arvier, Tourette, Nus, Chambave, and Arnad-Montjovet. Each zone has something unique and wonderful: soil, variety, and landscape synergy.

High-Altitude Viticulture in Donnas

This is particularly true of Donnas, a source of high-reputation (but low-volume) red wines that owe their finesse to the metamorphic soils and towering altitude that define the best of Aosta winegrowing. With a commanding view of the Dora Baltea River, these terraced vineyards are often trained on pergolas, rising to over 600 meters above sea level.

Indeed, the Alpine conditions and almost brisk evening temperatures in summer yield very light and ethereal Nebbiolo wines occasionally blended with up to 15% Petit Rouge, Fumin, Freisa, and even Nevret. According to the DOC framework, producers must age all wines in oak for at least ten months before release – in total, 24 months. As elsewhere, producers in Donnas widely employ vinification in stainless steel to produce wines that showcase good fruit and accessible tannins.

However, the post-fermentation maceration is rarely long, as the local terroir tends to yield berries with large amounts of tannin. Consequently, even the ‘superiore labels’ (30 months aging) are less potent and deeply colored than Nebbiolo wines made in Barolo and Barbaresco. Nevertheless, they are extremely popular with locals and tourists; Arnad-Montjove is another reliable source of affordable Nebbiolo produced in a similar style.

Meanwhile, Chardonnay, Gamay, Merlot, Pinot Blanc, Pinot Gris, Pinot Noir, and Syrah can all be found in the vineyards of the Aosta Valley, generally made into a fresh and fruity style. There is little to distinguish these wines regarding vinification techniques from the best international labels made in Friuli-Venezia and neighboring Lombardy.

Fortunately, the same cannot be said for Petit Rouge – Aosta’s signature red grape variety. It thrives in three key subzones – Enfier d’Arvier, Torrette, and Chambave – where it yields fresh, berry-scented, and elegant red wines. As a rule, gentle extractions and maturation in tank (concrete or steel) tend to bring out the best in Petit Rouge – its delicate perfume and bright fruit can be overwhelmed by oak flavors. If it has a relative across the border, it is undoubtedly the floral and super-fresh Mondeuse of Savoie, Alpine reds for rich and rustic cuisine.

Fumin: The Smoky, Full-Bodied Native

However, the Fumin grape could not be more different. Grown in several of Aosta’s subregions, its name refers to the smoky scent that characterizes these full-bodied and pungent reds. The Yin to Petit Rouge’s Yang traditionally blended in the region, although single-varietal labels are becoming more common in the Valle d’Aosta. And, unlike the other native grapes, Fumin’s tannic structure and herbaceous, spicy fruit profile can benefit from some time in wood; about two years in used barrels are ideal. Slow maturation’s gentle oxidation and softening effects create a far more approachable – and drinkable – style of red wine.

Prié Blanc: A Unique White from Morgex et de la Salle

The valley also makes some excellent white wines based on a mixture of local and imported grapes. Prié Blanc is the most authentic style available, grown in the vineyards of Morgex et de la Salle under the shadow of Mont Blanc. It is undoubtedly the most beautiful part of the entire region, much loved for its picturesque terraced rows, pergolas, steep hillsides, and surrounding forests.

Interestingly, phylloxera never managed to get a foothold in this part of the Italian landscape due to the harsh winter conditions and sandy soils. As a result, ungrafted vines are not a rare commodity in Morgex et de la Salle.

Gravel and sandy terroir, combined with the high levels of diurnal temperature variation, is why Morgex et de la Salle has no equal in the production of saline whites with bracing acidity and deep minerality. A tiny volume of traditional method sparkling and dessert wine is also made in the Morgex Valley, with berries left on the vine until the first snow appears in the fall. The only problem is finding some: residents and tourists tend to polish off the meager supply!

Geography and terroir

The vineyards of the Valle d’Aosta are truly unique, offering a tranquil and unspoiled part of the Italian landscape. With a tiny population, small-scale pastoral farming, and dramatic alpine peaks, this is a place that promises an escape from the ordinary.

Yet the valley is not solely reliant on winter tourism – viticulture is a key economic activity in the region, providing a livelihood for hundreds of growers and their families. Today, there are approximately 460 hectares of vines planted in the Valle d’Aosta, primarily concentrated on the south-facing slopes that flank the Dora Baltea River; this tributary of the PO meanders its leisurely course from Mont Blanc, traversing the city of Aosta and eventually crossing the border into Piedmont.

It is an unforgettable experience driving from Turin on the A5, passing jagged peaks on the road up to the Aosta Valley and the Mount Blanc tunnel to France. As you enter the Morgex et de la Salle commune, look out for steep terraced vineyards that cling to the lower foothills of the Graian Alps. It truly is an Instagram paradise.

Unique Winemaking Techniques in a Challenging Terrain

The Aosta Valley is a land-locked region with sparse plantable land, and the elevation rises to more than 1200 meters above sea level – mechanical pruning and harvesting are not a feature of life here. Instead, you’ll encounter terraced vineyards separated by stone walls and trained on pergolas; low-trained vines allow berries to absorb the heat reflected by ubiquitous small stones that resemble the galets of Châteauneuf-du-Pape. These unique winemaking techniques are just one of the many intriguing aspects of the Aosta Valley’s wine culture.

However, only some pieces of plantable acreage are suitable for vines. At lower altitudes on the valley floor, centuries of glacial erosion have created fertile, mineral-rich soils that deliver inflated yields and dilute wine; this terrain is ideal for high-intensity arable farming. Fortunately, most quality-focused growers have ‘colonized’ the steep slopes of the region, where a mix of alluvial and gravel terroirs deliver small berries of highly concentrated fruit.

Meanwhile, the vertiginous climats (vineyard sites) benefit from very cool nights thanks to the naturally occurring diurnal temperature variation. This is mainly responsible for the cool-climate character of Aosta red and whites, celebrated for their crisp textures and beautiful ripe acidity.

Ideal Growing Conditions

Yet the area enjoys a continental climate that brings sweltering conditions in July and August: low rainfall and intense sunlight encourage phenolic ripeness even at higher elevations. The region also benefits from the rain shadow effect—much like the vineyards of Alsace—of the Graian Alps and the Mediterranean currents known locally as the föhn. Fungal diseases, meanwhile, are not a major concern in the high-altitude Alpine climate of Aosta.

Today, the valley cultivates an expansive palate of red and white varieties, including some Burgundy grapes (Gamay and Chardonnay) and native gems such as Prié Blanc and the incredibly rare Vien de Nus. But, unlike neighboring Savoie on the other side of the French border, the Aosta Valley produces a far greater volume of red wine.

The stars of Piedmont, Dolcetto, and Nebbiolo thrive in the zone. However, you’ve probably never heard of a host of Indigenous grapes: Cornalin, Fumin, Vuillermin, and the super-esoteric Mayolet. No one could accuse this tiny region of lacking originality or variety.

Valley d'Aosta gastronomy

The beautiful towns and villages of Valle d’Aosta, tranquil and immaculately clean, can nonetheless appear almost lifeless in the low season. Yet visitors always find themselves pleasantly surprised by the number of excellent trattorias, osterie, and restaurants serving very fine and beautifully presented dishes: freshwater fish, creamy risottos, exquisite pasta, and Alpine beef. The local ingredients are world-class; every restaurant worth its regional reputation offers ‘fonduta’ (fondue), made with the delicious Fontina and Toma di Gressoney cheeses. But, our money is on the truly delectable Mocetta salami (normally made from beef; however, antelope and even ibex are occasionally used) and the meltingly tender Jambon de Bosses. Producers age this exceptional mountain ham for up to 30 months at high altitudes and flavor it with garlic, juniper, fresh herbs, and pepper. We promise that you’ve never tasted anything quite like it.