Les Cretes
La Sabla Rosso
| Denomination | VdT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Aosta Valley (Italy) |
| Aging | In stainless steel for 8 months and matured for 5 months in the bottle |
- Type and format: Still red wine from the Aosta Valley, 14.5% vol, 0.75 l bottle
- Vineyards and grapes: Blend of Fumin, Petit Rouge and Barbera from old mountain vineyards
- Aromas: Notes of raspberry and cherry with hints of violet and a light spiciness
- Taste: On the palate dry, fresh and juicy, delicate tannins, full-bodied structure, long finish
- Production: Hand-picked, fermented and aged for 8 months in steel
Description
What kind of wine it is
Les Crêtes La Sabla is a still red wine from the Aosta Valley that fully expresses the character of the mountains. It is created from a harmonious blend of local red grapes, including Fumin, Petit Rouge and Barbera, sourced from old vineyards. In the glass, it displays an intense ruby colour with bright violet highlights. On the nose, it offers clear aromas where notes of raspberry and cherry intertwine with delicate floral hints of violet. On the palate, it delivers a dry, well-bodied sip, supported by soft tannins and a pleasantly persistent finish.
Where it comes from
This wine originates in the municipality of Aymavilles, from the La Sabla, Bufferia and Sazzé plots. The vineyards, situated between 500 and 750 metres above sea level, benefit from excellent western exposure. The name comes from the local dialect term for sand, highlighting the nature of the loose, sandy soils, composed of morainic debris and loess. The steep slopes require rigorous heroic viticulture carried out entirely by hand. These pedoclimatic conditions give the wine a pronounced aromatic freshness and an ideal structural balance.
How it is produced
Production begins with manual harvesting, carried out towards the end of October. In the winery, the grapes are crushed and destemmed to preserve the fragrance of the varietal aromas. Fermentation takes place in stainless steel tanks at a controlled temperature, with maceration lasting about twelve days and daily pump-overs to ensure optimal polyphenolic extraction. The wine then matures for eight months in steel, followed by a final ageing of five months, aimed at enhancing the expressive clarity and juiciness of the fruit.
History and Curiosities
Born in 1971 in Aymavilles, La Sabla embodies the expertise of the Charrère family and the dedication to the heroic viticulture of Les Crêtes. This historic red from the Aosta Valley is a refined blend of prized local varieties grown in old vineyards. Its name pays homage to the sandy soils that give the wine seductive raspberry aromas and delicate floral nuances of violet. Savouring this gem means embracing an authentic tradition, characterised by soft, enveloping tannins and an inimitable persistent finish.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1989
- Oenologist: Raffaele Crotta, Eleonora Charrère
- Bottles produced: 250.000
- Hectares: 35
| Name | Les Cretes La Sabla Rosso |
|---|---|
| Type | Red green still |
| Denomination | VdT |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Country | Italy |
| Region | Aosta Valley |
| Vendor | Les Cretes |
| Story | History and Curiosities Born in 1971 in Aymavilles, La Sabla embodies the expertise of the Charrère family and the dedication to the heroic viticulture of Les Crêtes. This historic red from the Aosta Valley is a refined blend of prized local varieties grown in old vineyards. Its name pays homage to the sandy soils that give the wine seductive raspberry aromas and delicate floral nuances of violet. Savouring this gem means embracing an authentic tradition, characterised by soft, enveloping tannins and an inimitable persistent finish. |
| Origin | La Sabla, Bufferia e Sazzé di Aymavilles (AO) |
| Soil composition | Morainic, loose, sandy on a steep slope. |
| Cultivation system | Guyot |
| Plants per hectare | 8000 |
| Yield per hectare | 8000 kg |
| Harvest | Manual, at the end of October |
| Fermentation temperature | 26 °C |
| Fermentation | 8 days |
| Production technique | Crushing and destemming of the grapes; fermentation in stainless steel tanks at controlled temperature with daily pump-overs; prolonged maceration (10–12 days) |
| Wine making | Crushing and destemming of the grapes, fermentation for 8 days in stainless steel at a temperature of 26 °C with daily pump-overs. |
| Aging | In stainless steel for 8 months and matured for 5 months in the bottle |
| Total acidity | 5.5 gr/L |
| Residual sugar | 2.0 gr/L |
| Year production | 7000 bottles |
| Allergens | Contains sulphites |