A Burgundian native, Grosjean’s Valdôtain Gamay comes from the valley’s steep, south-facing upper slopes in the villages of Quart, Saint Christophe and Villeneuve. An excellent partner to traditional charcuterie, including salami, motzetta and thinly sliced lard, along with traditional Aosta soups. Four to five days of maceration followed by aging in stainless steel, Grosjean’s example is always well balanced, fruit-forward, lightly tannic and fresh with abundant aromatics.

Sustainable farming techniques have been in place since 1975: only organic fertilizers are applied and no pesticides or herbicides are used. Natural yeasts are utilized for fermentation. Biodynamic Certified.