Valle d’Aosta / Vallée d’Aoste DOC

Valle d'AostaSee Valle d'Aosta map, ref #1

153533599-Valle d'Aosta vineyards

Region:
History: Established as a DOC in 1986, incorporating the earlier Donnaz and Enfer d’Arvier DOCs
Vineyard Area: 253 ha / 625 acres (2014)
Production: 11,425 hl / 126,900 cases (2014)
Principal White Grape Varieties: Chardonnay, Gewürztraminer, Moscato, Müller-Thurgau, Petite Arvine, Pinot Bianco, Pinot Grigio, Prié Blanc
Principal Red Grape Varieties: Cornalin, Fumin, Gamaret, Gamay, Mayolet, Merlot, Nebbiolo, Petit Rouge, Pinot Nero, Prié Rouge, Syrah, Vien de Nus, Vuillermin
Styles and Wine Composition:
WHITE WINES
  • Bianco or Blanc (Wh): Any proportions of authorized grapes
  • Blanc de Morgex et de La Salle or Bianco from subzone Morgex e La Salle only (Wh): 100% Prié Blanc
  • Chardonnay (Wh): Minimum 85% Chardonnay + OAWG
  • Malvoisie from subzone Nus only (Wh): 100% Pinot Grigio
  • Moscato Bianco or Muscat Petit Grain (Wh): Minimum 85% Moscato Bianco + OAWG
  • Moscato Bianco or Muscat Petit Grain from subzone Chambave only (Wh): 100% Moscato Bianco
  • Müller-Thurgau (Wh): Minimum 85% Müller-Thurgau + OAWG
  • Petite Arvine (Wh): Minimum 85% Petite Arvine + OAWG
  • Pinot Bianco or Pinot Blanc (Wh): Minimum 85% Pinot Bianco + OAWG
  • Pinot Grigio or Pinot Gris (Wh): Minimum 85% Pinot Grigio + OAWG
  • Pinot Nero or Pinot Noir (Wh): Minimum 85% Pinot Nero (vinified as a white wine) + OAWG
  • Traminer Aromatico or Gewürztraminer (Wh): Minimum 85% Gewürztraminer + OAWG
ROSATO WINES
  • Rosato or Rosé (Ro): Any proportions of authorized grapes
RED WINES
  • Rosso or Rouge (Rd): Any proportions of authorized grapes
  • Rosso from subzone Arnad-Montjovet only (Rd): Minimum 70% Nebbiolo + OARG
  • Rosso from subzones Chambave and Torrette only (Rd): Minimum 70% Petit Rouge + OARG
  • Rosso from subzone Donnas only (Rd): Minimum 85% Nebbiolo + OARG
  • Rosso from subzone Enfer d’Arvier only (Rd): Minimum 85% Petit Rouge + OARG
  • Rosso from subzone Nus only (Rd): Minimum 70% Petit Rouge and/or Vien de Nus (minimum 40% Vien de Nus) + OARG
  • Cornalin (Rd): Minimum 85% Cornalin + OARG
  • Fumin (Rd): Minimum 85% Fumin + OARG
  • Gamaret (Rd): Minimum 85% Gamaret + OARG
  • Gamay (Rd): Minimum 85% Gamay + OARG
  • Mayolet (Rd): Minimum 85% Mayolet + OARG
  • Merlot (Rd): Minimum 85% Merlot + OARG
  • Nebbiolo (Rd): Minimum 85% Nebbiolo + OARG
  • Petit Rouge (Rd): Minimum 85% Petit Rouge + OARG
  • Pinot Nero or Pinot Noir (Rd): Minimum 85% Pinot Nero + OARG
  • Prëmetta (Rd): Minimum 85% Prié Rouge (aka Prëmetta) + OARG
  • Syrah (Rd): Minimum 85% Syrah + OARG
  • Vuillermin (Rd): Minimum 85% Vuillermin + OARG
  • Novello or Nouveau (non-subzone Rosso)
  • Superiore or Supérieur (Rosso from subzones)
SPARKLING WINES
  • Spumante from subzone Morgex e La Salle only (WhSp): Sparkling version of Blanc de Morgex et de La Salle (100% Prié Blanc)
DESSERT AND SPECIALTY WINES
  • Vendemmia Tardiva or Vendange Tardive (WhSw): Late-harvest version of any of the white wines
  • Passito or Flétri (WhSw): Dried-grape version of Bianco, Moscato Bianco, Chambave Moscato Bianco, Nus Malvoisie, or Traminer Aromatico

Subzones:

  • Arnad-Montjovet (Rosso only)
  • Chambave (Moscato Bianco, Rosso, and Passito only)
  • Donnas (Rosso only)
  • Enfer d’Arvier (Rosso only)
  • Morgex e La Salle (Blanc de Morgex et de La Salle only)
  • Nus (Malvoisie, Rosso, and Passito only)
  • Torrette (Rosso only)
  • Specific geographical subareas are defined for different grape varieties

Significant Production Rules:
  • Different grape varieties and subzones have different maximum elevation limits, ranging from 600 m to as high as 1,300 m
  • Grapes for Vendemmia Tardiva must be dried on the vine to achieve a minimum sugar level of 200 g/l (20.0%) for Blanc de Morgex et de La Salle, 220 g/l (22.0%) for Müller-Thurgau, or 250 g/l (25.0%) for other white wines
  • Grapes for Passito must be dried on or off the vine to achieve a minimum sugar level of 260 g/l (26.0%)
  • 30% of grapes for Novello must undergo carbonic maceration
  • Minimum alcohol level (non-subzone): 9.0% for Bianco; 9.0% for Müller-Thurgau Vendemmia Tardiva (13.0% potential); 9.5% for Rosato and Rosso; 10.0% for Müller-Thurgau and Novello; 10.5% for Prëmetta; 11.0% for Chardonnay, Moscato Bianco, Petite Arvine, Pinot Bianco, Pinot Grigio, Pinot Nero bianco, Traminer Aromatico, Fumin, Gamaret, Gamay, Nebbiolo, Petit Rouge, and Vuillermin; 11.5% for Cornalin, Mayolet, Merlot, Pinot Nero rosso, and Syrah; 12.0% for Vendemmia Tardiva except Müller-Thurgau (15.0% potential); 13.0% for Passito (16.5% potential)
  • Minimum alcohol level (subzones): 9.0% for Blanc de Morgex et de La Salle; 9.0% for Blanc de Morgex et de La Salle Vendemmia Tardiva (12.0% potential); 10.5% for Spumante; 11.0% for Chambave Moscato Bianco, Arnad-Montjovet Rosso, Chambave Rosso, Nus Rosso, and Torrette Rosso; 11.5% for Nus Malvoisie, Donnas Rosso, and Enfer d’Arvier Rosso; 12.0% for Arnad-Montjovet Superiore, Chambave Superiore, Nus Superiore, and Torrette Superiore; 12.0% for Vendemmia Tardiva except Blanc de Morgex et de La Salle (15.0% potential); 12.5% for Donnas Superiore and Enfer d’Arvier Superiore; 13.0% for Passito (14.0% for Nus; 16.5% potential)
  • Residual sugar: Spumante can range from natural (zero dosage) to demisec
  • Aging (non-subzone): For white wines, Rosato, Rosso, Prëmetta, and Novello, minimum approx. 1–2 months (ERD = December 1, V); for all other red wines, minimum 5 months (ERD = May 1, V+1); for Vendemmia Tardiva, minimum 6 months (ERD = June 1, V+1); for Passito, minimum approx. 7–10 months (ERD = November 1, V+1)
  • Aging (subzones): For white wines, minimum approx. 1–2 months (ERD = December 1, V); for all red wines except Donnas Rosso and Superiore, minimum 5 months (ERD = May 1, V+1); for Vendemmia Tardiva, minimum 6 months (ERD = June 1, V+1); for Chambave Superiore, Enfer d’Arvier Superiore, Nus Superiore, and Torrette Superiore, minimum 8 months (ERD = August 1, V+1); for Spumante, minimum 12 months, including 9 months on the lees (ERD approx. October 1, V+1); for Passito, minimum approx. 7–10 months (ERD = November 1, V+1); for Arnad-Montjovet Superiore, minimum 12 months (ERD = December 1, V+1); for Donnas Rosso, minimum 24 months, including 10 months in barrel (ERD = December 1, V+2); for Donnas Superiore, minimum 30 months, including 12 months in barrel (ERD = June 1, V+3)

Last Disciplinare Modification: 11/30/2011