CODE: 6550

Valle d’Aosta Doc, Donnas


Donnas (Valle d’Aosta)

Grape variety

Nebbiolo (Picotendro)


winegrowers association


Caves Cooperatives de Donnas

Grape Variety
Typically grown in an area of Piemonte and in some locations at the foot of the Alps. Nebbiolo wines always have a ruby color with garnet reflections, which aging turn into more orange tones. These are wines that present fresh fruity notes in their youth; often evolve over the years into elegant hints of dried flowers, once in a while of undergrowth. It can develop spicy tertiary scents, of tobacco and goudron. Wines always with good structure, the tannins usually take many years to soften. In Valle d’Aosta, Nebbiolo is also called Picotendro.
The soils of the lower part of Valle d’Aosta region are of the morainic type, a mixture of gravel, sand and organic material transported by the ancient glacier that shaped the main valley. The climate is characterized by low rainfall, with good and continuous ventilation. Summers are hot, with high temperature variations between day and night. The sandy component and the overnight cooling guarantee Donnas’wine a good finesse. The landscape has been shaped over the centuries by men, who built terraces to cultivate the rows of vines with the “pergola” system (a series of vertical poles to support a scaffold positioned horizontally or obliquely – fruiting branches are fixed on this scaffolding).
Valle d’Aosta families generally own small and fragmented plots, sometimes a few terraces. It is this situation that led them to create, with the financial support of all, a single winemaking cellar. Many families contribute to the various activities carried out in the common cellar by dedicating a share of working hours. Ancient traditions continue to be handed down, such as pruning which leaves shoots about two meters long resting on chestnut wood strips. This method allows a good exposure of the grapes to the heat that reverberates from the ground in the cold nights of October, when the Nebbiolo is in its final phase of ripening.
Vinification and finishing
Vinification “in red” with quite long maceration, with pumping over and punching down. Malolactic fermentation and aging in large barrels for at least one year. After bottling, it is aged in bottle for at least one year.
Tasting notes
Ruby red color, with garnet reflections. Very fine bouquet, in which small red fruits prevail. There is an evolution towards hints of dried almond and sweet spices, such as nutmeg. The taste is dry with agreable fruity notes. Really elegant, with a fine slightly almond aftertaste.
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