| Grape varieties |
Fumin, Mayolet, 70% Petit Rouge, Cornallin |
| History |
The Torrette, is the largest historical area of the Valle d'Aosta denomination and gives its Valle d'Aosta and gives its name to the wine. It is vinified with a predominant base of Petit Rouge (a native variety) and is traditionally consumed by the and is traditionally consumed by the people of Valle d'Aosta throughout the meal. |
| Origin |
Vigne Les Toules di Sarre (AO). |
| Climate |
Altitude: 750 m. a.s.l. Exposure: South. |
| Soil composition |
Moraine, loose, sandy on a steep slope. |
| Harvest |
By hand, at the end of October. |
| Vinification |
Destemming of the grapes, fermentation for 8 days in stainless steel at a temperature of 26 °C, with daily pumping over. |
| Ageing |
In stainless steel for 8 months and in bottle for 5 months. |
| Pairing |
Starters, first courses, rosé and white meats, typical cold cuts, short and medium matured cheeses. |