| Cépages |
70% Petit Rouge, Cornallin, Fumin, Mayolet |
| Histoire |
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. |
| Emplacement |
Vigne Les Toules di Sarre (AO) |
| Climat |
Altitude: 750 m. a.s.l. Exposure: South. |
| Composition du sol |
Moraine, loose, sandy on a steep slope. |
| Nombre de plantes par hectare |
7500 |
| Température de fermentation |
26 °C |
| Vinification |
Destemming of the grapes, fermentation for 8 days in stainless steel at a temperature of 26 °C, with daily pumping over. |
| Affinage |
In stainless steel for 8 months and in bottle for 5 months. |
| À déguster avec |
Starters, first courses, rosé and white meats, typical cold cuts, short and medium matured cheeses. |