Gamay | Grosjean Vins

Gamay | Grosjean Vins

Sale price€12,00
Red
Valle d'Aosta (IT)
Valle d’Aosta DOC
Gamay 100%
Enjoy it within 4 years
12,5% ABV
Download as PDF

Production and refinement

Gamay is cultivated across approximately 2 hectares in the municipalities of Quart, Saint-Christophe, Villeneuve, and Aymavilles. The vineyards are trained using the Guyot system, with south and southwest-facing exposures and slopes ranging from 50% to 70%. The stated elevations range from 600 to 800 meters above sea level, while some parcels are located between 700 and 850 meters. The soils are of glacial origin, loose and predominantly sandy, with a good presence of gravel and stones. The vineyards were planted between 1972 and 2010.

The vineyards are managed according to the principles of organic farming. The area beneath the vines is tilled three times a year, while the inter-row spaces are harrowed and green manure is practiced on alternate rows. Cow manure is applied approximately every five to six years. Copper and sulfur are used exclusively for the control of fungal diseases. The grapes are harvested by hand, generally in mid-September.

The grapes are destemmed and undergo a skin maceration of approximately 5–6 days, with three pump-overs per day at a controlled temperature of 27–28°C. The winemaking process is designed to preserve the fruity and fragrant character of Gamay, avoiding excessive extraction.

After fermentation, the wine is aged in stainless steel for approximately 8 months. Bottling takes place between May and June.

Organoleptic analysis

Visual exam

Bright garnet red.

Olfactory examination

The aromatic profile is fine and complex, fruity and floral. Strawberry is the defining note, complemented by a floral bouquet and an overall sense of fragrance that immediately conveys the varietal character of Gamay.

Tasting

The palate is soft, balanced, and fresh, with good acidity supporting its smooth drinkability. The fruit comes through clearly, with strawberry taking center stage. The tannic structure is well evolved and persistent, contributing to the wine’s structure without tightening the palate. The finish retains a pleasant freshness and good persistence, with an agile and immediate drinkability.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Gamay | Grosjean Vins ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: Italy

Region: Valle d'Aosta

Hectares of vineyards: 16

Grosjean Vins

Grosjean is a family-run winery in the Aosta Valley, with 16 hectares of vineyards cultivated between Quart and Saint-Christophe. The history of the family and that of mountain viticulture have been intertwined for generations, following a path whose roots go back to the late 18th century. At the end of the 1700s, the maternal grandparents of the Grosjean family descended from Fornet, a small village in Valgrisenche, towards Aosta to obtain chestnuts and wine. At that time, wine played an essential role in the life of Alpine communities: it was a symbol of hospitality, a food and a remedy, as well as a valuable commodity.

Mountain viticulture went through difficult periods, marked by the climatic conditions of the “Little Ice Age,” wars, and the spread of phylloxera. The turning point for the Grosjean family came in 1968, on the occasion of the First Exposition des Vins du Val d’Aosta. The event convinced Dauphin Grosjean to bottle his own wine and offer it for sale at the fair, gradually transforming a family production into a structured winemaking business.

In the following years, Dauphin involved all five of his sons — Vincent, Giorgio, Marco, Fernando, and Eraldo — in production, assigning each of them a specific area of responsibility. The family dimension therefore remained central, accompanying the growth of the estate. In 2011, the winery began its conversion to organic viticulture, distinguishing itself at the time as the first and only estate in the Aosta Valley to undertake this transition.

Grosjean Vins

Today, the estate is run by the third generation of the Grosjean family, represented by Hervé, Simon, and Didier Grosjean, together with their brother-in-law Marco, supported by their uncles Fernando and Eraldo. The family continuity goes hand in hand with an approach focused on sustainability and the enhancement of Alpine viticulture.

With its 16 hectares between Quart and Saint-Christophe, Grosjean is a winery deeply rooted in the Aosta Valley, where mountain viticulture is shaped by manual work, generational continuity, and the choice of organic farming.

Region and territory

Great mountain wines

Valle d'Aosta

Great mountain wines

Valle d'Aosta

Great mountain wines

Valle d'Aosta

The history of wine in Valle d'Aosta has ancient roots, dating back to Roman times. This mountainous region, located in the Western Alps, has cultivated vines for centuries, developing a unique and distinctive winemaking tradition.

Thanks to the terrain favorable to vine cultivation and the cool climate, Valle d'Aosta has important native grape varieties, typically mountainous, and produces highly appreciated wines for their freshness.

Among the most representative white grape varieties is the Prié Blanc (native), and the Petit Arvine among the traditional ones, while for native black grape varieties, the Petit Rouge, Fumin, Mayolet, Neyret, Cornalin, Premetta, and Vuillermin stand out.

Valle d'Aosta has only one DOC, divided into 7 territories: Arnad-Montjovet, Blanc de Morgex et de La Salle, Chambave, Donnas, Enfer d’Arvier, Nus, Torrette.

The wines of the Valle d'Aosta DOC are appreciated for their freshness, liveliness, and authenticity, characteristics that reflect the cool climate and unspoiled nature of the Alps.

Aosta

The presence of vines in the Aosta area has been documented since the Bronze Age, with wine production continuing during Roman times. Today, vineyards are mainly found on terraces supported by dry-stone walls, often located at high altitudes and characterized by particularly demanding soil and climatic conditions.

Viticulture is Alpine in character and extends along the valley axis to the highest elevations, reaching up to 1,200 meters above sea level. The climate is characterized by low rainfall, constant ventilation, and significant day-night temperature variations. These conditions favor healthy grapes, relatively rapid ripening, and a well-defined aromatic profile.

The region’s grape heritage is particularly interesting for the presence of numerous native Alpine varieties, adapted to extreme growing conditions and capable of producing wines generally characterized by freshness, aromatic finesse, a vertical structure, and a strong sense of place.

Production is protected by the Valle d’Aosta or Vallée d’Aoste DOC, recognized in 1985 and divided into seven subzones: Arnad-Montjovet, Blanc de Morgex et de La Salle, Chambave-Muscat, Nus-Malvoisie, Petit Rouge and Prëmetta, Torrette, and Enfer d’Arvier. These are joined by the historic recognition of Donnas, the first Aosta Valley wine to receive an appellation in 1971. The production framework includes various styles linked to individual grape varieties and territories, with a strong emphasis on expressions that showcase the local grape heritage.

The Aosta wine-growing area stands out for its high-altitude heroic viticulture, strongly shaped by the Alpine environment and based on the ability of its grape varieties to adapt to slopes, terraces, high elevations, and pronounced diurnal temperature variations.
Heroic mountain viticulture.

Recommended pairings and dishes

Matching by concordance

The wine’s fruity and fragrant character pairs by analogy with local dishes in which overly rich seasonings or sauces do not dominate. Gamay’s aromatic profile, marked by strawberry and floral notes, pairs well with cured meats and Aosta Valley soups, while its freshness complements dishes with herbal and vegetal elements.

Matching by contrast

The good freshness of Gamay helps counterbalance the rich and savory character of cured meats, lardo, and motzetta. The wine’s smooth drinkability also helps lighten the rich and hearty preparations typical of mountain cuisine.

It pairs well with

Salami, motzetta, lardo, traditional Aosta Valley soups, cured meats, white meats, rustic Alpine dishes.

Matching by concordance

The wine’s fruity and fragrant character pairs by analogy with local dishes in which overly rich seasonings or sauces do not dominate. Gamay’s aromatic profile, marked by strawberry and floral notes, pairs well with cured meats and Aosta Valley soups, while its freshness complements dishes with herbal and vegetal elements.

Matching by contrast

The good freshness of Gamay helps counterbalance the rich and savory character of cured meats, lardo, and motzetta. The wine’s smooth drinkability also helps lighten the rich and hearty preparations typical of mountain cuisine.

It pairs well with

Salami, motzetta, lardo, traditional Aosta Valley soups, cured meats, white meats, rustic Alpine dishes.

Barley Soup

A typical and ancient dish prepared with pearled barley, vegetables diced into small cubes, and traditionally, pancetta or speck sautéed in a pan. A creamy dish of medium structure, very aromatic. Delicious!

Cooked salami

A traditional Friulian dish (also found in many other regions) is fresh salami sliced and cooked by wrapping it in parchment paper and foil, then covering it with a layer of ash and a bed of embers until cooked. This preparation results in an intense and rich flavor.

Gamay | Grosjean Vins , did you like it?

Tell us about it by clicking here

Review

Gamay | Grosjean Vins , did you like it?

Tell us about it by clicking here

Review