Gamay is a Burgundian transplant here, worked into the steep south-facing upper slopes above Quart, Saint Christophe and Villeneuve, where the Grosjean family farms some of the highest vineyards in Valle d'Aosta. Four to five days on the skins gives it just enough grip to stand up to salami, motzetta and thin-sliced lard without ever losing its alpine lift. Mountain Gamay. Same grape, entirely different accent.
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. 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.
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