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Grosjean

The Grosjean family traces its roots back to the village of Fornet in the high mountain passes known as the Valgrisenche, where they raised cattle.

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. During the summer months, the family cultivated grapes and chestnuts on the slopes at lower altitude, stocking up on wine to supply themselves over the long winters. In 1969, Dauphin Grosjean, the father of the five sons that now collaborate to produce the wines of this estate, was encouraged to present his wine at the local “wine expo”. The exceptional quality of his work was recognized and the entire family became engaged in the expansion of the vineyards and in the production of wine.

textured background of grapevines

The estate has now grown to encompass seven hectares of vineyards. 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.

Farming

Certified organic by Ecocert since 2011 (first certified estate in the Val d’Aoste), practicing organic since 1975

Treatments

Copper sulfate only when necessary

Ploughing

Annual ploughing to maintain vineyard health

Soils

Sandy glacial moraines

Vines

Trained in Guyot and planted at 6,000-8,000 vines/ha, vines average 30 years old

Yields

Controlled through severe winter pruning, debudding, and an occasional green harvest

Harvest

Entirely manual, usually in early October

purchasing

Mostly estate fruit, with 30% of output purchased from other family members and neighbors in Quart
whose farming is overseen by the Grosjeans

Fermentation

After total destemming and a 1-2 day cold soak, wnes ferment with indigenous yeasts in stainless-steel tanks or tronconic wood foudres/tini. Petite Arvine is partially (30%) racked into barriques after wine reaches 2% alcohol

Extraction

Red wines see pumpovers during cuvaison. White wines see bâtonnage during élevage

Chaptalization

None

Pressing

Pneumatic pressing

Malolactic Fermentation

Spontaneous, in stainless-steel tanks following alcoholic fermentation

Élevage

Wines age in stainless-steel tanks, barriques, or foudres/botti for 6-18 months

lees

Wines remain on their fine lees until assemblage prior to bottling.

Fining and Filtration

Wines are unfined and are cross or cartridge filtered

sulfur

Applied during vinification, after malolactic, and at bottling, with 60-80 mg/l total sulfur.

Farming

Certified organic by Ecocert since 2011 (first certified estate in the Val d’Aoste), practicing organic since 1975

Treatments

Copper sulfate only when necessary

Ploughing

Annual ploughing to maintain vineyard health

Soils

Sandy glacial moraines

Vines

Trained in Guyot and planted at 6,000-8,000 vines/ha, vines average 30 years old

Yields

Controlled through severe winter pruning, debudding, and an occasional green harvest

Harvest

Entirely manual, usually in early October

purchasing

Mostly estate fruit, with 30% of output purchased from other family members and neighbors in Quart
whose farming is overseen by the Grosjeans

Fermentation

After total destemming and a 1-2 day cold soak, wnes ferment with indigenous yeasts in stainless-steel tanks or tronconic wood foudres/tini. Petite Arvine is partially (30%) racked into barriques after wine reaches 2% alcohol

Extraction

Red wines see pumpovers during cuvaison. White wines see bâtonnage during élevage

Chaptalization

None

Pressing

Pneumatic pressing

Malolactic Fermentation

Spontaneous, in stainless-steel tanks following alcoholic fermentation

Élevage

Wines age in stainless-steel tanks, barriques, or foudres/botti for 6-18 months

lees

Wines remain on their fine lees until assemblage prior
to bottling.

Fining and Filtration

Wines are unfined and are cross or cartridge filtered

sulfur

Applied during vinification, after malolactic, and at bottling, with 60-80 mg/l total sulfur.

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