Organoleptic characteristics: This wine has a ruby red color with shades of violet, sometimes tending to purple, and has a delicate, vinous and intense aroma. In the mouth it is dry, soft, with a bitter aftertaste. Serving suggestions: Excellent with red meats, it is also served with salami and soups. Production area: In Italy it is cultivated mainly in the territory of Arvier, Mombet, Bouse and to the left side of Dora Baltea, in the Valle d'Aosta region. Some vineyards are also present in Piedmont and Friuli-Venezia Giulia. Vines that are allowed to produce it: Gamay (minimum 85%). Other red grapes suitable for cultivation in the Valle d'Aosta region can contribute.
