PRACTICING ORGANIC FARMING
The Grosjean family traces its roots back to the village of Fornet in the high mountain passes of the Valle d'Aosta known as Valgrisenche where they raised cattle. The estate has now grown to encompass seven hectares of vineyards. The oldest pinot vines produce the grapes for this cuvée, which receives daily pressings for two weeks, followed by malolactic fermentation and 10 months in barrique.
The domaine is located in the hamlet of Ollignan on the border of the towns of Quart and Saint Christophe and includes "cru" vineyard sites such as Tzeriat, Rovettaz, Creton and Touren in Quart, plus Tzantè de Bagnere, Merletta and Castello di Pleod in Saint Christophe. After starting out with the traditional Petit Rouge along with some Gamay, Pinot Noir and Petite Arvine, the Grosjeans have planted other local varietals such as Fumin, Cornalin, Premetta and Vuillermin. Sustainable farming techniques have been in place since 1975: only organic fertilizers are applied and no pesticides or herbicides are used. Natural yeasts are utilized for fermentation.
The Grosjean family traces its roots back to the village of Fornet in the high mountain passes of the Valle d'Aosta known as Valgrisenche where they raised cattle. The estate has now grown to encompass seven hectares of vineyards. The oldest pinot vines produce the grapes for this cuvée, which receives daily pressings for two weeks, followed by malolactic fermentation and 10 months in barrique.
The domaine is located in the hamlet of Ollignan on the border of the towns of Quart and Saint Christophe and includes "cru" vineyard sites such as Tzeriat, Rovettaz, Creton and Touren in Quart, plus Tzantè de Bagnere, Merletta and Castello di Pleod in Saint Christophe. After starting out with the traditional Petit Rouge along with some Gamay, Pinot Noir and Petite Arvine, the Grosjeans have planted other local varietals such as Fumin, Cornalin, Premetta and Vuillermin. Sustainable farming techniques have been in place since 1975: only organic fertilizers are applied and no pesticides or herbicides are used. Natural yeasts are utilized for fermentation.
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