Wines

The first Blanc de Noir(s) produced in the Valle d’Aosta, "Mas du Jario" is 100% Pinot Noir that undergoes partial malolactic fermentation and spends 36 months on its lees before disgorgement. Dosage varies with vintage, but is always below 3 grams per liter—just enough to dial in the wine’s impeccable balance and lengthen its elegant finish.

A blend of 60% Pinot Noir and 40% Chardonnay aged 15 months on its lees and bottled with under 2 g/L dosage, “Montmary”—named after one of the more dominant mountains in the zone—offers bright strawberry fruit and crisp minerality atop an elegant but persistent mousse.

Made from 100% Petite Arvine grapes planted in the steep Rovettaz vineyard at 550-700 meters altitude, enjoying a full southern exposition. The wine undergoes a long, spontaneous fermentation on the lees with repeated “batonage” for the first month in stainless-steel tanks, then 30% is racked into barriques, half of them new. Bright and fragrant with notes of citrus and fennel, this wine has a solid structure that allows it to be enjoyed young or with substantial bottle age.

From a small parcel in the Creton vineyard (meaning “hilltop” in the local dialect) at 600 meters, it is harvested manually and collected in boxes each second week of September and undergoes a long fermentation in stainless steel on the lees with repeated “batonage” for the first month after fermentation. The outcome is a wine featuring bright strawy colour which tends to golden with bottle ageing. Fruity and floral nose with apple and elderberry notes. Good structure and acidity make it suitable for long-term ageing.

Made from 90% Premetta and 10% Cornalin and sourced from the highest vineyards of the domaine at 800m.  The wine is aged in steel tanks and yields a dry wine that is light in color and body but which houses subtle tannins. The Premetta is extremely limited in production!

A Burgundian native, Grosjean’s Valdôtain Gamay comes from the valley’s steep, south-facing upper slopes in the villages of Quart, Saint Christophe and Villeneuve. An excellent partner to traditional charcuterie, including salami, motzetta and thinly sliced lard, along with traditional Aosta soups. Four to five days of maceration followed by aging in stainless steel, Grosjean’s example is always well balanced, fruit-forward, lightly tannic and fresh with abundant aromatics.

Grosjean’s Torette is charming and delicious in its youth but takes on more weight and gravitas with some bottle age. Bouyed by high acidity and snappy red fruit, the wine is balanced by notes of crushed rocks and earth that make it a perfect pairing for the traditional charcuterie and soups of the Val d’Aoste. An indigenous blend of 80% Petit Rouge together with a varying amount of Vien de Nus, Doucet, Fumin and Mayolet. The vineyard sites are at an altitude of 550-650m and trained using the Guyot system, allowing the vines to drape down the terraced hillside.  The wine ages in both stainless steel and oak casks.

A blend of 85 % Petit Rouge, 10% Fumin and 5% Cornalin, produced from rich, sandy soils facing south/south-west.  Maceration is done on the skins for 6-7 days with thrice daily pumping over.  élevage is done in stainless steel.

Although native to the Côte d’Or, Pinot Noir has been cultivated in the Val d’Aoste since both regions were under the Burgundian Dukes in the Middle Ages. While 70% of Grosjean’s vines are French clones, 30% are the rare Wadenzwil cultivar. Grosjean’s example blends varietal typicity with raciness and freshness. The vineyards are at a high altitude (600-750m) and steep incline, allowing for the distinct alpine characteristics to show through. Vinification in wood casks with daily punching down for three days, followed by 10-12 days of settling before aging partly in steel, part in oak.

The historic Tzeriat vineyard sits at a high altitude of 850 meters, perfectly positioned in a steep amphitheater, allowing for the distinct alpine characteristics of the pinot noir (the oldest of the estate, including the rare Wadenzwil strain) to show through. This cuvée receives daily pressings for two weeks, followed by malolactic fermentation and 10 months in barrique.

First produced by the Grosjean family in the 2005 vintage, this local grape variety is not to be confused with the Cornalin of the Valais, where this cultivar is known as Humagne Rouge ... which, to further complicate matters, is not the Humagne of the Vallée d’Aoste! From a half-hectare of vines in the south-facing, steeply sloped Rovettaz vineyard in the village of Quart, with sandy glacial moraines soils. The grapes are destemmed and ferment spontaneously in 42-hl tronconic wood vats for two weeks, then raised for 8 months in foudres. The wine is subtly herbaceous with dominant notes of red cherry fruit; full bodied and lively, the Cornalin from Grosjean has the potential to be a serious, long-lived wine.

Produced solely from the Fumin grape, another autochthonous variety of this region; the juice is fermented in wood vats and then aged in a mix of cask and barrel.  This is the longest-lived wine of the estate with deep color, an intense wild berry flavor and layers of complexity, yet soft tannins at an early age make this wine appealing even in its youth.  A wine we judge to have superior potential as the most profound wine of this estate.