The Aosta Valley Torrette is like Prosecco in Veneto: it's 100% indigenous wine, which everyone knows and which is characterised by its strong connection with a territory that gives its unique and special organoleptic qualities.
The Torrette is produced with the Petit Rouge (70%) which is blended with Pinot Noir, Gamay, Fumin, Vien de Nus, Dolcetto, Majolet or Prëmetta.
Petit Rouge is the most commonly found native red grape variety of the area, characterised by a powerful bunch, medium small and compact, and fine blue-purple grapes.
The Petit Rouge has been cultivated from immemorial time along the valley of the Dora Baltea river, and has always been a common grape in the area, is used in many of the DOC’s produced in Aosta. Petit Rouge is also known by several names, some of which are Picciou rouzzo, Orion Gris, and Oriou.
Petit Rouge is often used in blends that include Gamay, Pinot Noir and Fumin and used in the making of tart, fruity red wines.
While there are vines on both sides of the river here, the best Torrette vineyards are found on the northern side, where the southerly exposure and shelter from cold Alpine winds from the north provide a favorable mesoclimate for viticulture.
Torrette wines are mostly ruby red with purple highlights, while their aromas typically include floral and fruity nuances of roses, violets, and red fruit which may develop into subtle almond notes.
Velvety and light Torrette wines perfectly match local specialties from the Aosta Valley, including charcuterie, cheese, white meat, and stews.
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