Rosset Terroir
Sopraquota 900 2024
| Denomination | VdT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Aosta Valley (Italy) |
| Grape varieties | 100% Petite Arvine |
| Aging | Ageing partly in amphorae and terracotta jars, then in barriques, wood and stainless steel; blending after approximately 12 months with a brief rest in stainless steel before bottling. |
- Style: Still white wine from Aosta Valley Petite Arvine grapes, 2024 vintage
- Aromas: White flowers and orange blossom, with citrus nuances of grapefruit and lime zest
- Palate: Dry and direct, with pronounced sapidity and clear minerality, long persistence on the palate
- Vineyards: Cumiod at 880–925 metres, heroic viticulture on sandy and stony soils
- Details: Aged in amphora, terracotta jars, wood, and steel; perfect with fish; 97 pts Suckling
Description
Wine profile
Sopraquota 900 by Rosset Terroir is an Aosta Valley white wine, classified as a Table Wine (Vino da Tavola), produced from Petite Arvine grapes and vinified in amphorae, terracotta jars, wooden barrels and steel. On the nose, it offers aromas of white flowers and orange blossom, combined with clear citrus notes of grapefruit, lime zest and light hints of tropical fruit. The palate is dry, taut and vertical, supported by a marked savouriness that ensures excellent length. This distinct mineral imprint translates into a fresh and dynamic sip, ideal for precisely accompanying fish and shellfish dishes, as well as delicate white meat dishes.
Origin
This wine is born from rigorous heroic viticulture on the slopes of Cumiod in Villeneuve, Aosta Valley. The vines grow at altitudes between 880 and 925 metres, where the intense diurnal temperature range between day and night preserves the aromatic clarity of the fruit. The rows enjoy a north-south orientation and sit on sandy and stony soils, rich in slate, granite and quartz. The high planting density, managed using the Guyot system, allows the yield per vine to be limited, promoting a solid vegetative balance and ensuring a distinct concentration of flavours.
Production method
Production begins with hand-harvesting, followed by cold skin maceration to extract its full aromatic potential. The must is divided into four batches: skin-contact fermentations take place in amphorae and terracotta jars, while the remaining portions mature in steel and wooden barrels, where malolactic fermentation occurs. After twelve months of separate ageing, the different portions are combined into a harmonious blend that rests briefly in steel before bottling. This meticulous method gives the wine a remarkable structure, while preserving its natural tension and original freshness.
History and interesting facts
Rosset Terroir's Sopraquota 900 embodies the essence of the Aosta Valley's heroic viticulture, originating from Petite Arvine grapes grown at over 880 metres on steep, stony slopes. The sophisticated artisanal vinification, which involves skilful ageing across amphora, terracotta jar, barrique and steel, enhances its brilliant mineral tension and vibrant citrus notes. Awarded 97 points by James Suckling, this elegant white boasts a remarkable ageing potential of up to ten years, offering a dry, fresh and intensely dynamic palate.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
05 - 10 years
- Start up year: 2001
- Oenologist: Matteo Moretto
- Bottles produced: 50.000
- Hectares: 13
The story began to take shape in 2001, with the planting of the first three hectares of vineyard in the municipality of Saint-Christophe, just outside Aosta. The first varieties grown were Chardonnay, Syrah, and the native Cornalin. In just a few years, the estate expanded its vineyard surface and selected new, highly suited plots, where Muscat Blanc, Pinot Gris, and additional parcels of Syrah were also introduced.
A turning point came in 2017, when Rosset Terroir ventured beyond 900 meters above sea level, in the village of Villeneuve. On particularly steep slopes, in a context of heroic viticulture, the cultivation of the traditional Petite Arvine grape variety comes to life, from which the winery’s flagship wine is born: the Sopraquota 900, awarded in 2021 as Italy’s Best White Wine by Gambero Rosso ‘s Vini d’Italia guide and included in James Suckling’s Top 100 World Wines in 2024.
Today, Rosset Terroir manages around 13 hectares of vineyards and produces approximately 50,000 bottles per year, carefully selecting the region’s most promising plots and combining the expertise of seasoned technicians with modern, functional facilities. Read more
| Name | Rosset Terroir Sopraquota 900 2024 |
|---|---|
| Type | White green still |
| Denomination | VdT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Petite Arvine |
| Country | Italy |
| Region | Aosta Valley |
| Vendor | Rosset Terroir |
| Story | History and interesting facts Rosset Terroir's Sopraquota 900 embodies the essence of the Aosta Valley's heroic viticulture, originating from Petite Arvine grapes grown at over 880 metres on steep, stony slopes. The sophisticated artisanal vinification, which involves skilful ageing across amphora, terracotta jar, barrique and steel, enhances its brilliant mineral tension and vibrant citrus notes. Awarded 97 points by James Suckling, this elegant white boasts a remarkable ageing potential of up to ten years, offering a dry, fresh and intensely dynamic palate. |
| Origin | Cumiod, Villeneuve (AO), Aosta Valley |
| Soil composition | Sandy and stony soils (slate, granite, quartz) |
| Cultivation system | Guyot |
| Plants per hectare | 11,000 plants per hectare |
| Yield per hectare | 6,000 kg per hectare |
| Harvest | Mid-October |
| Production technique | Hand harvesting; cold pre-fermentative skin maceration; vinification with fermentation/maceration on the skins partly in amphorae and terracotta jars, and partly in barriques and stainless steel; malolactic fermentation in wood; blending after approximately 12 months with a short rest in steel prior to bottling. |
| Wine making | Manual harvest in mid/late October; cold pre-fermentative skin maceration; must divided into four batches: one ferments on the skins in an amphora, one on the skins in a terracotta jar, one in barrique (with malolactic fermentation in wood) and one in stainless steel; after approximately 12 months the batches are blended, with a short rest in steel before bottling. |
| Aging | Ageing partly in amphorae and terracotta jars, then in barriques, wood and stainless steel; blending after approximately 12 months with a brief rest in stainless steel before bottling. |
| Allergens | Contains sulphites |