||Good; Considering the precondition of ripening, it would be possible to intensify cultivation in less favorable hilltop exposures (up to 650 meters above sea level) and, only on sunny coasts exposed to the south, at elevated altitudes (700-750 meters above sea level).
||An autochthonous Valdostan vineyard, occupies a rather extensive cultivation area stretching from Saint-Vincent to Avise on the right and left of the orographic map of Dora Baltea, reaching the remarkable altitude of 800 meters above sea level.
||Early vine ever present in Valle d'Aosta, is one of the "rediscovery" oenologicals of recent years.
||Leaf: Medium large, cuneiform, trilobate or even pentalobata with deep incisions between the lobes, with a superficial upper and very subtle surface below the surface, medium green color and opaque gloss, with regular and moderately pronounced teeth, U closed pectoral breast.
Bunch: small or medium, cylindrical, very compact, sometimes winged, medium-short herbaceous peduncle.
Acino: small, of spherical shape, with prominent and persistent navel, pruinose, thin, tender, blue color; Lime floss, juicy, with a very sweet, neutral flavor.
|Eigenschaften des Weins, die in diesem Weinberg hergestellt wird
||The Mayolet wine, typical of the Valdostan area, has its own organoleptic characteristics and boasts a ruby red color that slightly tends to the garnet color, it has a very fine and delicate perfume. The taste of the Mayolet wine is quite soft but has a bitter aftertaste.
||At present there are no specially cultivated Mayolet vineyards, but its grapes contribute to the production of some valuable Valle d'Aosta DOC.
Resistance to parasites and other adversities: all the green organs of "Mayolet" are particularly sensitive to the oge, and need special attention in the fight against disease prevention; Ripe bunches also, due to their compactness, fear the attacks of botrytis (gray mold); Even in this case, it is necessary to try to prevent the disease by performing constant controls and simple foliar thinning (after swallowing) and antibacterial treatments, but above all without forcing the productions.