At the moment, we have only one grower in the KLWM stable to represent the heroic viticultural traditions of Italy’s Aosta Valley. Thankfully, that grower is Maurizio Fiorano, whose Alpine vinous escapades are the stuff to inspire awe even among the well-acclimated locals.
Imagine an Alsatian Gewurztraminer grown on a steep granite slope but vinified fully dry, and you have a sense of what this wine delivers. Lively and complex aromatics, ample body without heaviness, floral perfume, stoniness, and a bracing finish all come together in this beautiful rendition from the steep Italian Alps. It is a great match for freshwater fish.
The local grape Cornalin makes a wine on the lighter end of the red spectrum, emphasizing low tannin, bright acidity, spice, and a floral bouquet. It is a bit delicate and capricious, which is probably why it is a relatively rare bird in the world of wine, requiring a meticulous vintner like Maurizio to coax out its elusive finesse and delicacy. This is one of my favorite go-to wines when the weather or the dish calls for a red with more spring in its step.
Torrette is an appellation made predominantly from Petit Rouge, another local grape that gives a very dark, fruity, and crunchy red wine. Maurizio typically blends in some of the native Mayolet for texture in his regular Torrette bottling, which he raises in stainless steel tanks. For this version, he dries the Petit Rouge grapes briefly, then ages the resulting wine in large casks. Despite this treatment, it remains fresh and vigorous—a gripping, delightfully complex mountain red that makes a hauntingly delicious match for Fontina cheese!
Imagine an Alsatian Gewurztraminer grown on a steep granite slope but vinified fully dry, and you have a sense of what this wine delivers. Lively and complex aromatics, ample body without heaviness, floral perfume, stoniness, and a bracing finish all come together in this beautiful rendition from the steep Italian Alps. It is a great match for freshwater fish.
The local grape Cornalin makes a wine on the lighter end of the red spectrum, emphasizing low tannin, bright acidity, spice, and a floral bouquet. It is a bit delicate and capricious, which is probably why it is a relatively rare bird in the world of wine, requiring a meticulous vintner like Maurizio to coax out its elusive finesse and delicacy. This is one of my favorite go-to wines when the weather or the dish calls for a red with more spring in its step.
Torrette is an appellation made predominantly from Petit Rouge, another local grape that gives a very dark, fruity, and crunchy red wine. Maurizio typically blends in some of the native Mayolet for texture in his regular Torrette bottling, which he raises in stainless steel tanks. For this version, he dries the Petit Rouge grapes briefly, then ages the resulting wine in large casks. Despite this treatment, it remains fresh and vigorous—a gripping, delightfully complex mountain red that makes a hauntingly delicious match for Fontina cheese!
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