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Winegrowers Since 1800 Caramel and Dried Apricots to the Nose

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Winegrowers Since 1800 Caramel and Dried Apricots to the Nose ENGLISH FUMIN VDA PDO Vine variety/vinification:red, 100% Fu- min. Ancestral PDO of vine. Vinified in steel with long maceration and aged in wood for 9/12 months. Tasting notes: ruby with purple rim. Gre- at character on the palate, juicy and fra- grant. Soft tannins and notes of vanilla, juniper, tobacco. Lingers slowly in the mouth with notes of liquorice. Food accompaniments: salamis, fondue, matured cheese, red meat and game. Serving temperature: 17/18 °c Trivia: the name Fumin comes from the smoky grey colour of its ber- ries, rich in bloom. The Valdaostan ancestral variety does not have re- latives on other production ranges. Traditionally combined with other varieties, it is today vinified purely in Valle d’Aosta. Les Cretes was the first Valdaostan company to produce it in pdo in 1993. VISIT US AND TASTE OUR WINES From Monday to Saturday at 11am and at 5pm. LES ABEILLES Wine made from overripe grapes TO BUY FROM OUR STORE Vinification: white, 100% Muscat Petit From Monday to Friday 9am – 1pm / 3pm – 6:30pm Grain, vinified in steel. 100% vinified in Saturday: 10am - 1pm / 3pm - 6pm steel. Tasting notes: Golden. Hints of zabaione, For particular requests, crème patissière, honey, aromatic bitters, contact us to arrange a meeting subject to availability. Winegrowers since 1800 caramel and dried apricots to the nose. To the taste, sweet and soft, with a refresh- HOW TO FIND US ingly tangy streak and a long fruity finish. Strada Regionale 20, n. 50 - 11010 Aymavilles (AO) Serving temperature: 14/16°C. The Charrère family settled in Valle d’Aosta around 1750 and began Food accompaniments: pastries, fruit tarts, blue cheese. V ALLE D ’A OSTA , I TALY to produce in the agro-food industry in the early 1800s. It was Antoi- Trivia: this variety is harvested at a later time to precede the first ne who, in 1950, began to specialise in viticulture. Today, Les Crêtes, snowfall. Bees (in French Les Abeilles) are attracted, precisely during CONTACT the late harvest, to the sweetness of the withering grapes. founded by Costantino, Imelda, Elena and Eleonora, is cultivated in Tel.: (+ 39) 0165 / 90 22 74 Fax: (+39) 0165 / 90 27 58 Valle d’Aosta with 20 hectares of vineyards on steep slopes. Web www.lescretes.it E-mail: [email protected] The terrain: the company produces its wines in an alpine environ- ment, characterised by loose, sandy moraine, also terraced in a dry Office open hours and windy microclimate. From Monday to Friday 8:30am – 1pm / 2:30pm – 6pm The vineyards: with its various aspects, the vineyards grow in dif- Sundays and public holidays closed ferent areas along the riverbed of the dora Baltea, from the town of Montjovet in the lower valley, finishing in the middle valley in the From motorways town of Villeneuve. The most extensive vineyard grows in the area A5/Aosta/MonteBianco/G.S.Bernardo called “Coteau la Tour” of Aymavilles. The annual production is around Driving along the A5 take the Aosta Ovest-St.Pierre exit, enter 180.000 bottles. onto SS507 keeping right at the junction and continue for Cogne / The agronomic management: this is conducted with great manual Aymavilles until the Piazza Chanoux di Aymavilles roundabout. At the skill, with respect to the environment and to safeguard the value of roundabout, take the 4th exit (towards Gressan) to enter Fraz. Ferrièr. the territory. The grape harvest: this is done by hand, in small crates, in Destination 400 m. on the left (Driving time from highway exit: 3 min.). order to take into the cellar healthy and undamaged grapes which are transformed into wine, paying great attention to the quality. From the statale SS26 The wines: white and red, are fresh, elegant and rounded and give Driving along the SS26, follow signs for Cogne/Courmayeur/ Pt-St- off an essence of the “mountain terroir”. They are the result of light, Bernard, turn left onto the SS507 towards Cogne until the Piazza temperature changes and a “naturally” windy and fresh area which Chanoux di Aymavilles roundabout. At the roundabout, take the 4th exit favours agronomic management with low environmental impact. (towards Gressan) to enter Fraz. Ferrièr. Destination 400 m. on the left. CHARDONNAY CUVÉE BOIS VDA PDO PINOT NERO VDA PDO Vine variety/vinification: white, 100% Vine variety/vinification: red, 100% Pinot Our wines Chardonnay. International, pdo in vine nero, Burgundy selection. International variety. Vinified and aged “sur lie” for 11 pdo in vine variety. Vinified in steel. months in French oak with “batonnage”. Tasting notes: ruby. Fresh red fruit to the CLASSIC NEBLU METHOD Tasting notes: golden yellow. The open- nose, wild berries and sage. On the palate, ing to the nose ranges from banana to fruity and tangy with fine structure and Vine variety/vinification: 80% Pinot nero, candied citron, compositional grapes, ac- velvety tannins. Fresh and mineral finish. 20% Neblu, an old Valdaostan vine. Fer- companied by a spicy kick aptly presented by toasted oak. The entire Serving temperature: 16/18°c. mentation in the bottle for 18 months. nose-taste sensation transmits a dense texture to the palate, rich and Food accompaniments: main dishes, salami, red and white meat, fon- Zero dosage. candied, with great balance and elegance. A long finish slowly thins due, cheese. It is also suitable with dishes of oily fish, baked, grilled or Tasting notes: brilliant clear cherry red. out with great pleasantness. as carpaccio. Hints of cherry, red currant, red berries Food accompaniments: great international cuisine, fondue and flan, Trivia: this is a pleasant Pinot Noir, fine and elegant, found in steel to the nose. Dry and intense to the taste, fish, foie gras, fatty and blue cheeses. vinification, its greatest display. it gives volume with a fine and persistent effervescence with fruity Serving temperature: 13/15° C notes of green apple. Fresh and fruity, a long and persistent finish. Trivia: Cuvée Bois was founded by Costantino with Count Gagnard Serving temperature: 6/8°c. de la Grange, noble wine grower of Puligny Montrachet. In sharing VIN DE LA SABLA Trivia: Neblu is synonymous with an endangered Valdaostan vine va- the “gobelet” pruning with the count, which is also practiced in Valle riety, still present today in the old vineyards of Valle d’Aosta. d’Aosta, a friendship was born that inspired the élevage of this wine. It Vine variety/vinification: blend of red is today at the top of national and international quality. grape varieties. Red wine. Vinified in steel. PETITE ARVINE VDA PDO Tasting notes: intense ruby colour. Fruity and floral nose with hints of raspberry CHARDONNAY VDA PDO Vine variety/vinification: white, 100% Pe- and pansies. Fresh and fruity on the pal- tite Arvine. Traditional, pdo in vine variety. Vine variety/vinification: white, 100% ate, with soft tannins and notes of rasp- Vinified in steel. Chardonnay. International pdo in vine va- berry. Lingering and spicy finish. Tasting notes: bright straw yellow. Its nose riety. Vinified in steel. Food accompaniments: appetizers, meats and cheeses, pastas, soups is floral, with fragrant notes of jasmine, pe- Tasting notes: straw yellow. Delicately and red meat. Serving temperature: 16/18 °c ony, apple, plum and citrus fruits; rounded floral nose with hints of banana, plum and Trivia: produced and marketed by the Charrère family since 1971. and fresh streaks. A balanced taste, with broom tree. Smooth, rounded and mineral Today, as then, it is a blend of red grape varieties vinified with a long undertones of the ocean and a vivid minerality. taste. maceration. The “La Sabla” trademark was registered having regard to Serving temperature: 8/10° C Serving temperature: 10/12° C the history of the product. Food accompaniments: fish based dishes, seafood, shellfish, white Food accompaniments: appetizers, main dishes, flans, fish, white and meats and carpaccio, salami, cheese. red meats, cheese. Trivia: the grape variety is so named for its small berries. A native of Trivia: with the clone Chardonnay musqué of Burgundy planted in SYRAH VDA PDO the town of Chamoson in the Swiss Valais, it was introduced to Valle our vineyards, we get a fresh and mineral wine that best shows off the d’Aosta in the 1970s by the Institut Agricole of Valle d’Aosta. “terroir” of Valle d’Aosta. Vine variety/vinification:red, 100% Syr- ah. International pdo in vine variety. Vini- fication in steel and aged for 9 months in PETITE ARVINE FLEUR VDA PDO TORRETTE SUPERIORE VDA PDO French oak. Vine variety/vinification: white, 100% Vine variety/vinification: red, 70% Petit Tasting notes: ruby with garnet hues. Thin Petite Arvine, traditional, pdo in vine va- Rouge, 30% Cornalin, Fumin and Mayolet. layer of toasted spices to the nose with riety. Vinified in steel. Local. PDO zone. Vinified in steel. berry undertones. Soft and balanced on Tasting notes: bright straw coloured. Cit- Tasting notes: ruby with purple rim. Floral the palate, with good flavour and freshness. rus and floral nose, white flowers, broom and fruity nose (dried rose, violet, Morello Serving temperature: 17/18 ° C. tree and orange blossoms. Full, fresh and cherry). It exhibits freshness with notes of Food accompaniments: first courses, fondue, red meat, game, cheese. flavoursome. Fleshy and lingers. fresh must. Trivia: this wine comes from vocational vineyards “Coteau la Tour”, Food accompaniments: appetizers, meats, fish, even raw fish, shellfish, Food accompaniments: suitable to the typical mountain cuisine, dominated by a medieval watchtower, overlooking the Savoy Castle white meats and cheese. soups, meats, fresh cheeses and cold cuts. of Sarre. The site served as the refuge of the King “hunter” Vittorio Serving temperature: 10/12 °c. Serving temperature: 16/18°c. Emanuele II. Today, it is the tasting station of the company.
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