Italy's Smallest Region
With an area one-eighth that of Sicily, Italy's largest region, and the smallest population at just under 130,000, Aosta Valley borders Switzerland to the north and France to the west. Culturally, it has strong ties to Savoie in France and Valais in Switzerland. It is an autonomous region with a French-speaking population, and French is an official language alongside Italian.
Although mostly mountainous, with little arable land, and a relatively poor region, it has played an important role as a transport route connecting Italy, France, and Switzerland since ancient Roman times.
Most of the inhabitants live along the Dora Baltea River. Like mountain people, they tend to be somewhat insular but are also characterized by their modesty and industriousness.
Wines with low production, rarely available outside the region
The only DOC wine is Valle d'Aosta/Vallée d'Aoste, but various varietal and geographical indications are permitted.
Blanc de Morgex et de La Salle is a slender and delicate wine with sharp acidity and minerality. Its vineyards are located at altitudes of 900m to 1300m, said to be among the highest in Europe.
Red wines based on Petit Rouge include Enfer d’Arvier, Torrette, Chambave Rouge, and Nus Rouge.
Malvoisie de Nus, made from Pinot Gris, is rich and fresh.
Muscat de Chambave (also available as a sweet wine), made from Muscat, is aromatic and fresh.
Notable wines include the delicate Donnas, made from Nebbiolo (locally called Picotendro) in areas close to the border with Piedmont.
White wines made from Müller Thurgau, Chardonnay, and Petit Arvine, as well as red wines made from Pinot Noir, Gamay, Fumin, Cornalin, and Mayolet, are also of very high quality.
Although in Italy, the focus is on butter and lard, not olive oil!?
Due to its mountainous terrain, the region has a very cold climate. Therefore, high-calorie and rich animal fats (butter and lard) have been favored to warm the body and maintain energy.
Dairy products are abundant, and Fontina is a world-famous cheese.
Given the local conditions, game meat (such as chamois) has also been commonly eaten since ancient times. Rye is often used for bread instead of wheat, and polenta made from corn is also frequently consumed.
Fonduta (cheese fondue) made with Fontina is a signature dish of the region. Polenta Concia, polenta topped with Fontina and butter, is characterized by its authentic Aosta Valley flavor.
Warm soups are also commonly eaten, with Zuppa valpellinese, a soup of cabbage, bread, and Fontina, being famous.
When Fontina is added to a veal cutlet, it becomes Costoletta alla valdostana. Civet di camoscio, a chamois stew, is a representative game dish.
These dishes are not elaborate but are often modest yet very flavorful.
"Italian Wine Manual for Professionals, Italian Wine 2018-2021 Edition" Publisher: Wine Kingdom Co., Ltd. Supervisor: Isao Miyajima Cooperation: Nichio Shōji Co., Ltd.
