| History |
The vine is so-called because of its small berries. The Aosta Valley has always disputed its paternity with neighbouring Switzerland. |
| Climate |
Altitude: 550 - 750 m. a.s.l. Exposure: West-South. |
| Soil composition |
Morainic, loose, sandy on slopes. |
| Harvest |
By hand, at the end of September. |
| Vinification |
Gentle pressing, 12 days of fermentation in stainless steel tanks at a controlled temperature of 18°C. |
| Ageing |
1-2 months on the lees with constant batônnage. |
| Pairing |
It pairs well with fish, shellfish, and white meats. It also pairs with carpaccio, cured meats, and cheeses. |