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The vineyards are situated on the mountainside above Aosta near Cossan at an altitude of between 580 and 660 meters above sea level. The plots have a ritocchino layout and a southern exposure with an average slope gradient of between 40% and 10%. The soil is made up of sandy loam and is rich in skeletal material. The vines are trained on a single Guyot with a vine-density of 9,000 plants per hectare. The alpine climate is dry and well-ventilated which favors growth. The grapes were harvested during the second and third weeks in October. They were then de-stemmed, pressed and left to macerate in steel tanks for 15 days at a temperature lower than 28°c. Punching down the cap was carried out by hand, at intervals and intensity appropriate to the vigor of fermentation. After racking, the wine was aged in French oak casks for 12 months, in steel vats for 3 months and for at least 1 more month after bottling. Production: 450 bottles. Red in color with an intense ripe red fruit aromas, well-harmonized with the toasted nuances acquired during aging. Food pairings: braised meats and mature cheeses. Serve at 18-20°c.

• 85 % - Vuillermin

The Institut Agricole Régional is a foundation set up by the Great Saint Bernard hospice and supported by the autonomous region of the Aosta Valley. Its aim is to develop local agriculture, including viticulture, through teaching, experimentation and research, along with actual production. A prominent theme for the institute is the recognition, preservation and regeneration of ancient native grape varieties, which continue to be found in the vineyards of the valley.

Their current vineyard-area of 6.5 hectares is spread among four locations within the district of Aosta: Cossani, Mont Cenis, La Roche and Ampaillan.
The location of the vineyards permits placement of the different grape varieties in optimal conditions of exposure, altitude and slope, enabling the best terroir-range interaction.
The high quality of the production is further enhanced by the alpine climate, characterized by severe winter temperatures (average 0-3 °C) and comparatively comfortable summer warmth (average 19-21°C), with a substantial fluctuation between day and night. These features combine with the clarity of the sky, low-hanging clouds, modest rainfall and low relative humidity to minimize the impact of vine-pests and facilitate organic viticulture.

In addition to the primary grape varieties there are many others grown for experimental purposes, international candidates as well as vines of ancient origin identified and retrieved from the historic Aoste Valley vineyards for preservation. The vineyards also lend themselves to other research, such as the comparison of cultivation techniques and the study of the interaction of the wine grape with different soils and microclimates, seeking solutions to problems afflicting mountain viticulture.
 

This valley near Ayas in the Valle Centrale is typical of many of the small sub-valleys that sustain viticulture in the Valle d'Aosta. The Valle Centrale is the region's most productive area and is further sub-divided into four areas: Enfer d'Arvier, Torrette, Nus and Chambave. The Enfer d'Arvier is a red-wine-producing area spread out around the village of Arvier. The wines from this areas are blends made primarily from the Petit Rouge grape with lesser amounts of Dolcetto, Gamay, Neyret, Pinot noir, and/or Vien de Nus. Previously Enfer d'Arvier had its own DOC designation, prior to being assimillated in the Valle d'Aosta DOC. The area of the Torrette sub-zone is located east of Arvier and produces a drier wine made with at least 70% Petit Rouge and smaller quantities of Dolcetto, Fumin, Gamay, Neyret, Pinot noir and/or Vien de Nus. The village of Nus, located east of Aosta, produces a wine made with at least 50% Vien de Nus and at least 40% Petit Rouge. White wines are made in this area from a Pinot gris clone known as Malvoisie, including a sweet passito straw wine. East of Nus is the sub-zone of Chambave which includes the communities of Chambave, Châtillon and Saint-Vincent. The red wines made here are composed of at least 60% Petit Rouge with some Dolcetto, Gamay and/or Pinot noir. The white wines made here are made from the Moscato Bianco grape.