Winemaker Notes

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. 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.

An excellent partner to traditional charcuterie, including salami, motzetta and thinly sliced lard, along with traditional Aosta soups.