Valle d'Aosta - Italian Wine
The picturesque valley of Aosta is in the north of Piedmont, at the foot of the mighty Mont Blanc and the Matterhorn. The Aosta valley owes more in terms of culture to the Francophone Swiss and the French from Savoie than to the rest of Italy.
This can be seen in both the local place names and the names of the wines such as Donnaz, Enfer d'Arvier, Blanc de Morgex et de La Salle. You are unlikely though to encounter the wines from the Valle d'Aosta elsewhere for production is quite limited and the local inhabitants and passing tourists can happily consume it all.
BLANC DE MORGEX ET DE LA SALLE
This is an exceptionally delicious gentle dry white wine that is delicate with a distinctive bouquet of mountain herbs and grass and a fresh taste due to the presence of carbonic acid. This wine is often drunk with the local cheese fondue of Toma and Fontina. Drinking temperature 46.4-50°F (8- 10°C).
The cycle of work in the vineyard
Annual pruning, aimed at limiting excessive growth of the woody stem and giving a balanced yield, normally takes place between December and March. The potential number of buds is determined by the strength of the plant, and this has a direct effect on the size of the harvest. In spring the work consists of “unearthing” the vines - the soil is raked into the middle of the row, creating a loose layer that should stay relatively dry.
The ground is tended throughout the whole growing cycle, according to need: self- propagating plants are destroyed, the loose topsoil is maintained and loss of moisture through evaporation is prevented.
South West French Wine Regions
SOUTH WEST Wine Regions
A massive wine producing area running from Bergerac to the west of Bordeaux, and stretching south to the Spanish frontier and south east to the Mediterranean.
How make wine
About making wine process
The vine belongs to the genus Vitis,in which there are many species. Traditionally, wine is produced from different varieties of Vitis vinifera, which originated on the European continent. There are however, other species that originated on the American continent. Some of these are infertile, others produce wines with very particular organoleptic qualities (known as foxé or foxy), and these are not very popular. However, these “American” varieties have a greater resistance to disease than Vitis vinifera.In the 1930s attempts were made to create hybrids that would be resistant to disease, like the American species, but would also produce wines of the same quality as Vitis vinifera.Unfortunately, these were a complete failure.
Soils for wine-growing
THE ADAPTATION OF VARIETIES TO SOIL AND CLIMATE
Taken in its broadest sense, the notion of “soils for wine-growing”, often referred to as terroir, brings together several different factors: biological (choice of variety), geographical, climatic, geological and pedological (types of soil). Added to these are the human, historical and commercial aspects: for example, the existence of the port at Bordeaux and its commerce with Scandinavian countries encouraged the wine-growers of the 18th century to improve the quality of their wines.
In the northern hemisphere the vine is cultivated between the latitudes of 35° and 50°; it therefore has to adapt to very different climates. However, the most northerly vineyards usually cultivate only white varieties,
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