Organoleptic characteristics: The Valle d'Aosta Mayole wine has ruby red color tending to garnet, a fine and delicate aroma, and a soft flavour with a bitter aftertaste. Historical-cultural information and curiosities: The first testimonies of the Mayolet grape variety are believed to go back to the beginning of the nineteenth century, while the production of this wine starts about fifty years later. Serving suggestions: Typical dishes of the Valle d'Aosta region, not too tasty and spicy dishes. Production area: Territories of Valle d'Aosta. Grape varieties allowed for its production: Mayolet (minimum 85%). Black berry grape varieties suitable for cultivation in the Valle d'Aosta region for a maximum of 15% can contribute to the production.
