Les Cretes
Valle d'Aosta Rosè 2025
| Denomination | DOC Valle d'Aosta Rosato |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Aosta Valley (Italy) |
| Grape varieties | Petit Rouge, Pinot Nero |
| Aging | Ageing on the lees ("sur lies") for 2 months |
- Name and style: Still rosé with Valle d’Aosta designation, 2025 vintage
- Alpine blend: Petit Rouge and Pinot Noir from old vineyards in Aymavilles at 700 metres
- Vinification in steel: 3-hour maceration and 12-day fermentation at 14°C
- Aromas and colour: delicate antique pink, aromas of strawberry, redcurrant, white melon and floral notes
- Taste and pairings: fresh flavour with notes of white peach and quince, ideal with raw and fried fish dishes
Description
What kind of wine it is
Valle d’Aosta Rosé by Les Cretes is a still wine with Denomination of Controlled Origin, created from a careful blend of Petit Rouge and Pinot Noir grapes, offering a fresh interpretation of varieties historically vinified as reds. On the nose, distinct floral and fruity notes of strawberry, currant and white melon emerge. The palate is marked by a vibrant freshness, accompanied by subtle hints of white peach and quince. Ageing on the lees imparts greater aromatic definition, leading the tasting towards a savoury finish.
Where it comes from
The wine originates from the Aosta Valley, an alpine region home to some of the highest vineyards in Europe. The grapes grow in the renowned plots of Aymavilles, situated at around seven hundred metres above sea level. The loose, morainic soils and sandy terrain, located on well-exposed slopes, are essential in giving the wine its intrinsic savouriness. The harsh alpine climate, characterised by windy summers and cold winters, ensures valuable temperature variations. The constant mountain breezes also promote the perfect health of the grapes, naturally limiting the risk of disease and preserving the aromatic integrity of the bunches.
How it is produced
The manual harvest takes place at the end of September from vines trained using the Guyot system. The process begins with the pressing of whole, chilled bunches and a brief skin maceration of three hours, designed to extract the delicate pale antique pink colour. This is followed by a twelve-day fermentation in stainless steel at low temperatures to preserve the aromatic profile and natural freshness. The wine then undergoes ageing on the lees for two months, a crucial step to enhance palate volume and ensure a harmonious progression and a long, clean finish.
History and Curiosities
The result of the centuries-old dedication of the Charrère family, this wine represents a refined and original interpretation of the terroir of the Aosta Valley. The historic vineyards of Petit Rouge and Pinot Noir, traditionally dedicated to the production of the renowned Torrette, give rise to a rosé of extraordinary elegance.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- Start up year: 1989
- Oenologist: Raffaele Crotta, Eleonora Charrère
- Bottles produced: 250.000
- Hectares: 35
| Name | Les Cretes Valle d'Aosta Rosè 2025 |
|---|---|
| Type | Rosé green still |
| Denomination | Valle d'Aosta DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | Petit Rouge, Pinot Nero |
| Country | Italy |
| Region | Aosta Valley |
| Vendor | Les Cretes |
| Story | History and Curiosities The result of the centuries-old dedication of the Charrère family, this wine represents a refined and original interpretation of the terroir of the Aosta Valley. The historic vineyards of Petit Rouge and Pinot Noir, traditionally dedicated to the production of the renowned Torrette, give rise to a rosé of extraordinary elegance. |
| Origin | Coteau La Tour and Bufferia of Aymavilles (AO) |
| Climate | Alpine climate with short, cool and windy summers; long and cold winters with high temperature variations; low rainfall |
| Soil composition | Morainic, loose, sandy on a slope |
| Cultivation system | Guyot |
| Plants per hectare | 6600 |
| Yield per hectare | 8.000 kg/ha |
| Harvest | Manual, late September |
| Fermentation temperature | 14 °C |
| Fermentation | 12 days |
| Production technique | Rosé vinification with pressing of whole chilled grapes and brief skin maceration; fermentation in stainless steel at controlled temperature; ageing on the lees (sur lies) |
| Wine making | 3 hours of skin maceration of whole chilled grapes in the press; 12 days of fermentation in stainless steel at a controlled temperature of 14°C; ageing on the lees for 2 months. |
| Aging | Ageing on the lees ("sur lies") for 2 months |
| Total acidity | 6.5 gr/L |
| PH | 3.2 |
| Year production | 10000 bottles |
| Allergens | Contains sulphites |