CLASSIC METHOD SPARKLING WINE MONCHOISI Agricultural Institute of the Aosta Valley

CLASSIC METHOD SPARKLING WINE MONCHOISI Agricultural Institute of the Aosta Valley

The vineyard

Located on the Charvensod hill in the Ampaillan area at an altitude of 640 m above sea level. it faces north, has an average slope of 30% and is arranged on banks. The soil of morainic origin has a sufficient supply of nutritional elements and organic substance, a sandy-loam texture and a richness in skeleton which guarantee good drainage of rainwater. The vines belonging to the Pinot Noir (50%) and Chardonnay (50%) varieties are trained using a simple Guyot system with a planting density of 4,000 vines/hectare.

From grapes to wine

The must obtained from the soft pressing of the grapes, harvested in the first ten days of September, fermented slowly at a controlled temperature. The second fermentation was carried out according to the classic method. The permanence and refinement on the yeasts was 33 months. Production: 800 bottles.

Wine characteristics and pairings

Straw yellow color with coppery reflections. Complex and elegant bouquet in which the hints of yeast, toasted bread and dried fruit are highlighted. The splendid perlage, fine and persistent, enhances the delicious fruity-floral notes. Excellent as an aperitif, it goes well with shellfish linguine, Quart cotechino and aromatic herb breading *. Serving temperature: 8-10°C.

We often hear talk of heroic viticulture to indicate the effort of a passion that clings to the roots of the mountains where the vineyards have their roots. The grapes are harvested there with cable cars and with a series of expedients to make the work less tiring. The Aosta Valley is one of those areas where making wine is really difficult.

The dizzying slopes, the restricted cultivation spaces, the scarce water are just part of the difficulties that every winemaker must overcome.

White wines, even before reds, convey this feeling of elegance. The French influence is not only found in the language but also in the vines grown here. Petit Arvine, Chardonnay, Sauvignon, Gamay, Petite Rouge, Fumin, Vien de Nus, Prié Blanc are just some of the main grape varieties in the region together with Nebbiolo, Pinot Grigio and Moscato. The production system is mostly managed by wineries that work in cooperatives, while others produce directly. However, the general high quality of Aosta Valley production remains established. Wines not to be missed!

The Institut Agricole Régional is geographically located in a purely mountainous area, whose topographic and climatic constraints, alongside a high index of land fragmentation, condition the development possibilities of local agriculture.

Despite this, numerous companies, mainly family-run, have settled in the area, contributing, beyond the production function, to environmental protection.

The Institut Agricole Régional has as its final objective the training of agricultural entrepreneurs destined to face the challenge posed by mountain agriculture.