Rosset Terroir
Sopraquota 900 2023
| Denomination | VdT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Aosta Valley (Italy) |
| Grape varieties | 100% Petite Arvine |
| Aging | Aged partly in amphora and orcio, then in barrique, wood and steel |
- Grape variety and style: Still white wine from 100% Petite Arvine, Aosta Valley, 2023 harvest
- Heroic viticulture: Vineyards at 880-920m in Cumiod, steep slopes, North-South exposure
- Vinification: In amphora and earthenware jar, matured in wood and steel; malolactic fermentation in wood
- Sensory profile: Straw yellow, notes of flowers and grapefruit; dry, savoury and mineral
- Serving and pairings: At 12-14 °C, ideal with fish, shellfish, poultry and cheeses
Description
What kind of wine it is
Sopraquota 900 by Rosset Terroir is a still white wine from the Aosta Valley, made from Petite Arvine grapes and classified as Table Wine. In the glass, it displays an elegant straw yellow colour, opening up to a refined and floral bouquet with refreshing citrus notes of grapefruit. On the palate, the sip is dry, supported by a vibrant balance between savouriness and minerality. Thanks to this dynamic profile, the wine perfectly enhances shellfish and fish dishes, and also pairs precisely with white meats, poultry, and cheeses; it is recommended to serve at a temperature between 12 and 14°C.
Where it comes from
The rows of Petite Arvine grow in the Cumiod area, in the Aosta Valley. Situated between 880 and 920 metres above sea level, the vineyards are a pure example of heroic viticulture on steep slopes. The sandy and stony soils, rich in slate, granite, and quartz, give the white wine its pronounced mineral streak. Trained using the Guyot system with high density to limit the yield of the grapes, the vines benefit from a north-south exposure that ensures constant and optimal sunlight.
How it is produced
The manual harvest at the end of October is followed by a delicate cold skin maceration, an essential phase for extracting aromatic precursors. The vinification is meticulous: processed partly in amphora and in earthenware jars, the must then passes into wooden and steel barrels. This rigorous synergy of materials, completed by malolactic fermentation in wood, defines the structure of the wine while preserving its original freshness. The result is a solid white wine, endowed with remarkable ageing potential, capable of evolving in the bottle for up to ten years.
History and Curiosities
The Sopraquota 900 from Rosset Terroir is an elegant wine from the Aosta Valley, a vibrant expression of heroic viticulture practised on steep slopes at over 900 metres above sea level. Made from hand-harvested Petite Arvine grapes, it stands out for its refined vinification, skilfully combining the use of amphora, orcio, barrique and steel. This meticulous artisanal approach enhances the fresh floral and citrus notes, resulting in an excellence awarded 97/100 by James Suckling.
Awards
-
2023
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2023
3This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2023
97/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
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 2023 |
|---|---|
| Type | White green still |
| Denomination | VdT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Petite Arvine |
| Country | Italy |
| Region | Aosta Valley |
| Vendor | Rosset Terroir |
| Story | History and Curiosities The Sopraquota 900 from Rosset Terroir is an elegant wine from the Aosta Valley, a vibrant expression of heroic viticulture practised on steep slopes at over 900 metres above sea level. Made from hand-harvested Petite Arvine grapes, it stands out for its refined vinification, skilfully combining the use of amphora, orcio, barrique and steel. This meticulous artisanal approach enhances the fresh floral and citrus notes, resulting in an excellence awarded 97/100 by James Suckling. |
| Origin | Cumiod, Villeneuve (AO) |
| Climate | Altitude: 880-920 m a.s.l. Exposure: North-South. |
| 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 | Processing partly in amphorae and terracotta jars, then in barriques, wood and steel; cold pre-fermentation skin maceration; malolactic fermentation in wood |
| Wine making | Processing in several stages: the harvest is partly processed in amphora, partly in earthenware jar, then in barrique, wood and steel. Cold pre-fermentation skin maceration and malolactic fermentation in wood. |
| Aging | Aged partly in amphora and orcio, then in barrique, wood and steel |
| Year production | 50000 bottles |
| Allergens | Contains sulphites |