Grosjean Freres

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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.

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.

Grosjean-Petite-Arvine Petite Arvine Vigne Rovettaz: Made from 100% Petite Arvine grapes planted in the Rovettaz vineyard at 700 meters altitude. The wine undergoes a long fermentation on the lees with repeated “batonage” for the first month after fermentation. 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. Biodynamic Certified
Grosjean-Pinot-Gris Pinot Gris Vigne Creton: from a small parcel in the “Creton” vineyard, the ultimate wine undergoes fermentation in stainless steel and is handled in a manner similar to that of the Petite Arvine. Biodynamic Certified
Grosjean-Muscat-2009 Muscat a Petit Grain: an experimental parcel planted to this highly aromatic grape; extremely limited in production, vinified dry to emphasize the complex mineral elements of the high mountain vineyards. Biodynamic Certified
Grosjean-Torrette Torrette: 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. Biodynamic Certified
Grosjean-Torrette-superior-vigne-orvetta Torrette Superieur Vigne Rovettaz: 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. Elevage is done in stainless steel. Biodynamic Certified
Grosjean-Pinot-Noir Pinot Noir: While this wine is 100% Pinot Noir, 70% are from French lineage and 30% are of the rare Wadenzwil strain. 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. Biodynamic Certified
Grosjean-Pinot-Noir-Tzeriat Pinot Noir Vigne Tzeriat: 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. Biodynamic Certified
grosjean_gamay Gamay: Produced from 100% Gamay and planted to a greater density than the other reds of the estate (10k vines/ha). 4-5 days of maceration followed by aging in stainless steel to produce a fruity but rigorous wine with abundant aromatics. Biodynamic Certified
GROSJEAN-PREMETTA Premetta: 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! Biodynamic Certified
GROSJEAN-CORNALIN

Cornalin Vigne Rovettaz: First produced in the 2005 vintage, the wine from this local grape variety 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. Biodynamic Certified

Grosjean-Fumin-Merletta Fumin Vigne Merletta: 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. Biodynamic Certified
Download Grosjean Tech Sheet
Domaine NameSocietà Agricola Maison Vigneronne Grosjean Frères SS
Family/Owners NameGrosjean
How many years has the family owned the domaine?46 years
How many generations?3 generations
How many hectares of vines are leased?6
How many hectares of vines are owned? 4
Are your vineyards or wines Organic or Biodynamic Certified? If yes, in the EU? In the US? If no, are you in the process of becoming certified? Bio grapes since 2011, only if certified for the European Union
Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.).Vineyards are managed with organic methods: no weeding, no pesticides, no systemic products. We only use cow manure as a fertilizer, copper and sulphur only when it is absolutely necessary, 5-6 treatments a year. Hand harvesting using small, 20-kilogram crates. Manual thinning when necessary, defoliation is done once in June, at the so-called "pepper grain phase" and one in the middle of the veraison, only on the Eastern or Southern side. Ferilization is done with cow manure every 5 or 6 years.
Do you sell off any of your wine en vrac/allo sfuso?We purchase grapes from neighboring vineyards and we monitor the vineyards throughout the year. 30% of the grapes are purchased
WINE #1VALLEE D’AOSTE DOC TORRETTE 2015
GENERAL INFORMATION
AppellationVallée D'Aoste DOC Torrette
Cepage/Uvaggio80% Petit Rouhe, 20% Fumin e vien de nus
% Alcohol by volume0.13
# of bottles produced11000
Grams of Residual Sugar0
VINEYARD AND GROWING INFORMATION
Vineyard/ name(s) and locationsGrapes are from 10 vineyards located between the towns of Quart and Saint Christophe
Exposures and slope of vineyardsSouth-Southwest exposure. Inclination between 15% and 40%
Soil Types(s)85% sand, 15% skeleton
Average vine age (per vineyard)20-45 years old
Average Vine Density (vines/HA)6,000-8,000 plants per hectare
Approximate harvest date(s)First ten days in October. Vintage 2015. Cool and rainy Spring, warm and very dry Summer, early harvesting at the end of September. Rounder wine that is very elegant on the palate. It reminds you of warm vintages, such as 2003 and 2007.
WINEMAKING/CELLAR INFORMATION
whole cluster, % destemmed, %100% destalked
Fermentation: vessel type and size Local yeasts in 80-hectoliter steel vats
Duration of contact with lees8-12 days
Select or indigenous yeast?Local yeasts
Please describe wine making process for EACH wine such as: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationPumping over: in the first 5 days, 3 times daily with peristaltic pump, afterwards once daily .All the mass is pressed, 2 clarifications, natural malolactic fermentation.
Elevage: vessel type(s) and size(s)Wine is aged in steel vats until bottling
Duration of elevage8 months in barrels
Duration of bottle ageing before release to US market10 months
Do you practice fining and filtration? If yes, please describeBefore bottling, one crossflow filtration and one cartridge filtration.
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Yes, during the vinification, after the malolactic fermentation, a final small dosage is added before bottling . Total sulphite content: 60-80 milligrams per liter.
WINE #2VALLEE D’AOSTE DOC GAMAY 2015
GENERAL INFORMATION
AppellationVallée D'Aoste DOC Gamay
Cepage/Uvaggio100% Gamay
% Alcohol by volume0.13
# of bottles produced11000
Grams of Residual Sugar0
VINEYARD AND GROWING INFORMATION
Vineyard/ name(s) and locationsGrapes are from 8 vineyards located between the towns of Quart, Saint Christophe and Villeneuve.
Exposures and slope of vineyardsSouth-Southwest exposure. Inclination between 15% and 40%
Soil Types(s)85% sand, 15% skeleton
Average vine age (per vineyard)10-30 years old
Average Vine Density (vines/HA)6,000-8,000 plants per hectare
Approximate harvest date(s)Between September 15 and 20. Vintage 2015 Cool and rainy Spring, warm and very dry Summer, early harvesting at the end of September. Very soft and warm wine
WINEMAKING/CELLAR INFORMATION
whole cluster, % destemmed, %100% destalked
Fermentation: vessel type and size Local yeasts in 80-hectoliter steel vats
Duration of contact with lees8-12 days
Select or indigenous yeast?Local yeasts
Elevage: vessel type(s) and size(s)Pumping over: in the first 5 days, 3 times daily with peristaltic pump, afterwards once daily . All the mass is pressed, 2 clarifications, natural malolactic fermentation.
Duration of elevageWine is aged in steel vats until bottling 8 months in barrels
Duration of bottle ageing before release to US market10 months
Do you practice fining and filtration? If yes, please describeBefore bottling, one crossflow filtration and one cartridge filtration.
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Yes, during the vinification, after the malolactic fermentation, a final small dosage is added before bottling . Total sulphite content: 60-80 milligrams per liter. Gamay 2015 has a nice mix of aromas
WINE #3VALLEE D’AOSTE DOC PINOT NOIR 2015
GENERAL INFORMATION
AppellationVallée D'Aoste DOC Pinot Noir
Cepage/Uvaggio100% Pinot Noir
% Alcohol by volume0.13
# of bottles produced8000
Grams of Residual Sugar0
VINEYARD AND GROWING INFORMATION
Vineyard/ name(s) and locationsGrapes are from several vineyards located between the towns of Quart, Saint Christophe and Chambave.
Exposures and slope of vineyardsSouth-Southwest exposure. Inclination between 15% and 40%
Soil Types(s)85% sand, 15% skeleton
Average vine age (per vineyard)10-30 years old
Average Vine Density (vines/HA)6,000-8,000 plants per hectare
Approximate harvest date(s)At the end of September. Vintage 2015 Cool and rainy Spring, warm and very dry Summer, early harvesting at the end of September.
WINEMAKING/CELLAR INFORMATION
whole cluster, % destemmed, %100% destalked
Fermentation: vessel type and size In 42-hectoliter, conic wood vats
Duration of contact with lees8-12 days
Select or indigenous yeast?Local yeasts
Please describe wine making process for EACH wine such as: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationPunching down three times daily with an air pump for the first 5 days and subsequently only once daily. All the mass is pressed, 2 clarifications, and natural malolactic fermentation.
Elevage: vessel type(s) and size(s)Wine remains in wood barrels until bottling
Duration of elevage8 months in barrels
Duration of bottle ageing before release to US market5 months
Do you practice fining and filtration? If yes, please describeOnly one crossflow filtration and ona cartridge filtration before bottling.
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Yes, during the vinification, after the malolactic fermentation, a final small dosage is added before bottling. Total sulphite content: 60-80 milligrams per liter. Wine with a nice structure and powerful tannins , it lingers in the mouth and ages very well.
WINE #4VALLEE D’AOSTE DOC PINOT NOIR VIGNE TZERIAT 2014
GENERAL INFORMATION
AppellationVallée D'Aoste DOC Pinot Noir
Cepage/Uvaggio100% Pinot Noir
% Alcohol by volume13
# of bottles produced2300
Grams of Residual Sugar0
VINEYARD AND GROWING INFORMATION
Vineyard/ name(s) and locationsGrapes are from the Tzeriat vineyard in the town of Quart (800 meters above sea level)
Exposures and slope of vineyardsSouthern exposure. 40% inclination
Soil Types(s)85% sand, 15% skeleton
Average vine age (per vineyard)5-40 years old
Average Vine Density (vines/HA)6,000-8,000 plants per hectare
Approximate harvest date(s)First ten days in October. In 2014, Spring and Summer were cool and rainy. Harvesting took place in the first ten days in October,as usual. The weather changed in September, when there were dry winds.
WINEMAKING/CELLAR INFORMATION
whole cluster, % destemmed, %100% destalked
Fermentation: vessel type and size In 42-hectoliter, conic wood vats
Duration of contact with lees10-14 days
Select or indigenous yeast?Local yeasts
Please describe wine making process for EACH wine such as: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationPunching down three times daily with an air pump for the first 5 days and subsequently only once daily. Only the free-run wine is put for 18 months into 225- and 300-liter French oak barriques that are 3-5 years old; that way, the wine does not need to be racked and is bottled with a lower suphite content.
Elevage: vessel type(s) and size(s)Wine remains in barriques for 18 months
Duration of elevage18 months
Duration of bottle ageing before release to US marketAt least 6 months
Do you practice fining and filtration? If yes, please describeOne cartridge filtration before bottling
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Yes, during the vinification and a final small dosage is added before bottling. Total sulphite content: 60-70 milligrams per liter. Vintage 2015 is ageing in barriques and we have high expectations, but we need to wait and see.
WINE #5VALLEE D’AOSTE DOC PREMETTA 2015
GENERAL INFORMATION
AppellationVallée D'Aosta DOC Premetta
Cepage/Uvaggio100% Premetta
% Alcohol by volume0.125
# of bottles produced1500
Grams of Residual Sugar0
VINEYARD AND GROWING INFORMATION
Vineyard/ name(s) and locationsGrapes are from a vineyard of Saint Christophe, Senin
Exposures and slope of vineyardsSouthern exposure. 20% inclination
Soil Types(s)85% sand, 15% skeleton
Average vine age (per vineyard)25 years old
Average Vine Density (vines/HA)6,000-8,000 plants per hectare
Approximate harvest date(s)The first ten days in October Vintage 2015. Cool and rainy Spring, warm and very dry Summer. Early harvesting at the end of September.
WINEMAKING/CELLAR INFORMATION
whole cluster, % destemmed, %100% destalked
Fermentation: vessel type and size With local yeasts in 25-hectoliter steel vats.
Duration of contact with lees6-8 days
Select or indigenous yeast?Local yeasts
Please describe wine making process for EACH wine such as: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationIn the first 3 days, pumping over 3 times daily with peristaltic pump, afterwards only once daily. All the mass is pressed, 2 clarifications and natural malolactic fermentation.
Elevage: vessel type(s) and size(s)Wine remains in steel casks until bottling
Duration of elevage8 months in barrels
Duration of bottle ageing before release to US market10 months
Do you practice fining and filtration? If yes, please describeOnly one crossflow filtration and one cartridge filtration before bottling.
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Yes, during the vinification, after the malolactic fermentation and a final, small dosage is added before bottling. Total sulphite content: 60-80 milligrams per liter. Nice, fresh wine with a good mineral content. It is a fresh wine to drink with cold cuts, especially ham made in the mountains.
WINE #6VALLEE D’AOSTE DOC PETITE ARVINE VIGNE ROVETTAZ 2015
GENERAL INFORMATION
AppellationVallée D'Aoste DOC Petite Arvine
Cepage/Uvaggio100% Petite Arvine
% Alcohol by volume13.5
# of bottles produced10000
Grams of Residual Sugar0
VINEYARD AND GROWING INFORMATION
Vineyard/ name(s) and locationsThe grapes are from the Rovettaz vineyard located in the town of Quart
Exposures and slope of vineyardsSouthern exposure. Inclination between 20% and 40%
Soil Types(s)85% sand, 15% skeleton
Average vine age (per vineyard)10-40 years old
Average Vine Density (vines/HA)6,000-8,000 plants per hectare
Approximate harvest date(s)End of September - beginning of October Vintage 2015. Cool and rainy Spring, warm and very dry Summer. Early harvesting at the end of September.
WINEMAKING/CELLAR INFORMATION
whole cluster, % destemmed, %100% destalked
Fermentation: vessel type and size 30% in French oak barriques. 70% in steel. 15-20 days at a low temperature (15-17 degrees C)
Duration of contact with leesFor the entire time in vats (6-8 months). Light maceration before fermentation
Select or indigenous yeast?Local yeasts
Please describe wine making process for EACH wine such as: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationAfter destalking, the grapes are crushed right away, the must is cleaned by flotation with nitrogen. All the must is put in one single steel vat and then we wait for the beginning of the fermentatione. Once the alcohol content is 2%, 30% of the mass is put into barriques. Alcoholic fermentation takes 20 days at a low temperature, battonageis done both in steel vats and barriques throughout Winter. Malolactic fermentation takes place in barriques.
Elevage: vessel type(s) and size(s)70% of the wine remains in steel casks and 30% in barriques until bottling
Duration of elevage6-7 months
Duration of bottle ageing before release to US marketAt least 6-8 months
Do you practice fining and filtration? If yes, please describeOne single crossflow filtration and one cartridge filtration before bottling.
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Yes, during the vinification, after the malolactic fermentation, and a final, small dosage is added before bottling. Total sulphite content: 60-80 milligrams per liter
Nelle tue parole, descrivere questo vino in quest’annata. Come si paragona ai vini delle annate precedente?The high mineral content will preserve the wine well in time. Strong, typical aromas, rhubarb root and exotic fruit, in particular grapefruit. High expectation after it is aged.
WINE #7VALLEE D’AOSTE DOC TORRETTE SUPERIEUR VIGNE ROVETTAZ 2013
GENERAL INFORMATION
AppellationVallée D'Aoste DOC Torrette
Cepage/Uvaggio75% Petit Rouge, 10% Fumin, 10% Cornaline and 5% Premetta
% Alcohol by volume0.125
# of bottles produced7500
Grams of Residual Sugar0
VINEYARD AND GROWING INFORMATION
Vineyard/ name(s) and locationsGrapes are from the Rovettaz vineyard located in Quart (650 meters above sea level)
Exposures and slope of vineyardsSouthern exposure. Inclination between 15% and 40%
Soil Types(s)85% sand, 15% skeleton
Average vine age (per vineyard)20-30 years old
Average Vine Density (vines/HA)6,000-8,000 plants per hectare
Approximate harvest date(s)October 10-20
WINEMAKING/CELLAR INFORMATION
whole cluster, % destemmed, %100% destalked
Fermentation: vessel type and size With local yeasts in 60-hectoliter cement vats
Duration of contact with lees12-14 days
Select or indigenous yeast?Local yeasts
Please describe wine making process for EACH wine such as: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationPunching down three times daily with a peristaltic pump for the first 5 days and subsequently only once daily. All the mass is pressed, 2 clarifications, and natural malolactic fermentation in cement vats.
Elevage: vessel type(s) and size(s)Wine remains in cement vats until bottling
Duration of elevage12 months in vats
Duration of bottle ageing before release to US marketAt least 12 months
Do you practice fining and filtration? If yes, please describeOne single crossflow filtration and one cartridge filtration before bottling.
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Yes, during the vinification, after the malolactic fermentation and a final small dosage is added before bottling. Total sulphite content: 60-80 milligrams per liter. Nice red color verging on purple, a lot of red fruit in the nose with a dogrose finish. In the mouth, dry and lingering fresh flavor. It has a nice future.
WINE #8VALLEE D’AOSTE DOC FUMIN VIGNE MERLETTA 2012
GENERAL INFORMATION
AppellationVallée D'Aoste DOC Fumin
Cepage/Uvaggio100% Fumin
% Alcohol by volume13
# of bottles produced2400
Grams of Residual Sugar0
VINEYARD AND GROWING INFORMATION
Vineyard/ name(s) and locationsGrapes are from the Merletta vineyard located in the town of Saint Christophe
Exposures and slope of vineyardsSouthern exposure. Inclination between 10% and 15 %
Soil Types(s)85% sand, 15% skeleton
Average vine age (per vineyard)25-30 years old
Average Vine Density (vines/HA)6,000-8,000 plants per hectare
Approximate harvest date(s)End of October -beginning of November
WINEMAKING/CELLAR INFORMATION
whole cluster, % destemmed, %100% destalked
Fermentation: vessel type and size In 42-hectoliter conic wood barrels
Duration of contact with lees12-15 days
Select or indigenous yeast?Local yeasts
Please describe wine making process for EACH wine such as: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationPunching down three times daily with a peristaltic pump for the first 5 days and subsequently only once daily.The barrels are filled and the maceration continues for 15-20 more days. Only the free-run wine is put for 12 months into 225- and 300-liter French oak barriques that are 3-5 years old; that way, the wine does not need to be racked and is bottled with a lower suphite content.
Elevage: vessel type(s) and size(s)Wine remains in barriques until bottling
Duration of elevage12 months in barrels
Duration of bottle ageing before release to US market36 months
Do you practice fining and filtration? If yes, please describeOne single cartridge filtration before bottling
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Yes, during the vinification, after the malolactic fermentation and a final small dosage is added before bottling. Total sulphite content: 60-70 milligrams per liter. Deep red, very rich bouquet, berries, blueberry in particular. In the mouth, warm flavors and soft tannins. A wine to look forward to, definitely more ready than the freshest vintages.

Working the high mountain passes of the Valle d’Aosta

It’s thrilling to work the high passes of the Valle d’Aosta searching for wines in places that are home to the chamois and mountain goat as much as they prove to be fertile ground for a fascinating array of local grape varieties.  Our love affair with this area started 35 years ago in January 1980 when we first made contact with Luigi Ferrando whose Piedmontese vineyards in Carema lay within a few hundred meters from the border with the Valle d’Aosta and encountered the formidable Ezio Voyat, the man who put Chambave Rouge on the wine map.

This massive valley that tumbles south from the peaks of Monte Bianco is cut in two by the Dora Baltea River and there are terraced vineyards perched on both the eastern and western sides of this ravine. Over the last two decades we have picked our way through this region, humbled by its beauty, partnering first with the Grosjean family in Ollignan, a tiny hamlet on the eastern side overlooking Aosta, the principal town, then delighting in our partnership with Ermes Pavese, whose Blanc de Morgex et de La Salle highlights the joys of the elusive Prié Blanc grape.

Recently, our “grapevine” has yielded two new sources of wonderment: Danilo Thomain’s unique rendition of Enfer d’Arvier and Nadir Cuneaz’s duo of reds named for the goblins and spirits that haunt these mountains: the “Grandgosier” and the “Badabec”.  This trio of wines from the 2012 vintage has just arrived Stateside and merits a mention before the tiny quantities of each get swept away on the tide of enthusiasm the prior vintages has engendered.

Thomain owns one hectare of vines within the 5 hectare appellation known as “Enfer d’Arvier”.  He is the largest landowner and the only one who bottles his own wine commercially.  Production at the estate ranges between 2500 and 3000 bottles (750ml)of wine each year.  Approximately 60% of the production is dedicated for our use in the USA. The “Petit Rouge” (the “little red”) is the dominant grape (95%) and it shows its brilliance in this wine of wild berry notes and spicy flavors and lively tannins.  The mountain air is manifest in this wine, its vibrant structure and fresh feel on the palate proclaiming its Alpine heritage.  This is a joyous wine in its youth, strong but not at all intimidating, athletic and graceful.

Nadir Cuneaz lives in Gressan, about twenty minutes south of Thomain’s place in Arvier.  Nadir works an even smaller plot of land, a few parcels set into the steep slopes of the western side of the mountain, that amount to about seven-tenths of an hectare.  This year brings the first “Grandgosier” (that is the name of a mythical giant who is said to reside in these mountains), entirely produced from Pinot Noir which, after the alcoholic and malo-lactic fermentations (done in stainless steel), spends about three months in three year old barrels to add a touch of refinement. Eight hundred bottles were produced, 450 of which are now Stateside – an elegant, fine, playful wine.

The “Badabec” (another mountain goblin) from Cuneaz is composed 90% of Petit Rouge and 10% of Fumin.  This wine, treated in fashion similar to the Grandgosier, has more structure, braced by tannins that are more firm, with a flavor profile marked by a hint of pine resin from the Alpine forests that surround this area. Ah, to be so blessed as to have the privilege to acquire 720 bottles of this mountain liquid.

Each of these three wines is its own small ode to the stark beauty of this magnificent valley.

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