Grosjean winery

The Grosjean family is a historical name of the Aosta Valley wine.. The winery is in Ollignan, Quart, which is close to Aosta. The 10-hectare park is grown in complete harmony with nature. We say this because we are in the third year of the organic system, and Vincent Grosjean has taken on an important task for Aosta Valley wine: going back to its roots.

Papa Dauphin put it in a bottle for the first time in 1969 so he could show it off at the II Exposition des Vins du Val d’Aoste. It was the start of the Grosjean family’s adventure. Their love of wine led them to focus on it so much that their five children now run the business.

Philosophy of the Grosjean winery

Since wine was still considered a food, the Grosjean family has been dedicated to it. And this has made and kept their love for their land strong. There are no chemicals or insecticides used, and the Guyot system is used to train the birds.

Classic Aosta Valley vines like Petit Rouge, Gamay, Pinot Noir, and Petite Arvine are grown, and over time, the native Fumin, Cornalin, Prmetta, and Vuillermin have been added. We’re dealing with winemakers who are working on a project called “territoriality” to make wines that taste like the mountains and woods. The wines have a structure, but they flow naturally. They have nuanced aromas and are elegant because they are made without forcing. Only native yeasts and very little sulfur dioxide.

Grosjean wines’ style

Are the wines organic? First of all, they are real wines that know how to sing the song of the earth. Vincent tells us that “organic” is more than just respect and care for the consumer. First and foremost, he says, it’s about the taste of the wine. The range goes from the traditional vines of the Aosta Valley to a Chardonnay with a mineral taste that comes from the stars. The prices are set, and the wines are always perfect, with a lot of personality and depth.

Why should you go to the Grosjean winery?

Grosjean wines are some of the most loyal and passionate witnesses of the good terroir of the Aosta Valley. If you want to learn more about the wines of this beautiful region, this is a good place to start.

Aosta Valley Fumin Vigne Rovettaz

Interesting and deep nose that reminds you of the undergrowth, with graphite and pepper to back it up. It has a warm, fruity center that is clear and easy to pick out. Light and shadow play with sweet spices. In the mouth, it’s full, balsamic, and full of character, with sapid momentum, concentration, and an elegant pace. It has a long finish and will age well. It goes well with veal with tuna sauce, chicken curry, baked lasagna, roast beef, hamburgers, fillet Wellington, and baked lasagna.

Aosta Valley Petite Arvine Vigne Rovettaz

Sparkling gold. It opens with sensations of citrus, fern, and flowers, all declined with natural elegance. Accompanying aromatic herbs and mineral returns. If the nose is clear and typical, in the mouth the balance between body, roundness, and freshness is exemplary and finds a tonic development that leads to a dry and very savory finish. To be combined with a classic of Valle d’Aosta cuisine: Fontina fondue and egg in ravioli.

Valle d’Aosta, Torrette Superiore, Vigne Rovettaz

A lively nose with nuanced tones that play among small forest fruits, with plenty of raspberries accompanied by sweet spices, pepper, and juniper. Tight and well-defined mouth, endowed with harmony and precision. Soft tannins. A big drink. To be combined with guinea fowl with olives, rack of lamb with thyme, and saltimbocca alla romana.

Aosta Valley Cornalin Vigne Rovettaz

Ruby. Intense and multifaceted in its set of berries, violets, and a sequence of tasty spices that outline a refined bouquet. Agile, savory mouth, with good temperament and finesse. Delicate tannins, hint of freshness, good balance To be combined with pasta and beans, speck pizza, and sweet and sour pork.

Valle d’Aosta Pinot Noir, Vigna Tzeriat

Unmistakable bouquet with lavender, ginger, and balsamic traits that court a complex, greedy fruit. In the mouth, it is measured, enveloping, and very fine-grained, with sapidity on display to guide a precise liveliness. Peppery and austere finish. To be combined with Milanese cutlet, risotto with truffles, bagna cauda, Peking lacquered duck, and tuna tataki with sesame and soy sauce.

• To purchase the wines, book a tasting or visit the Grosjean cellar, do not hesitate to contact Vincent.
• Email: [email protected]
• Telephone: 0165 775791
• Mobile: 329-4392550
• How to reach the Grosjean winery: Fraz. Ollignan, 1 11020 Quart (AO)
• Bottles produced: 100,000
• Yeasts: indigenous
• Certification: organic
• Services offered by the winery include a tasting room, direct sales, and shipping throughout Italy.