The first documented evidence of wine in the area dates back to 1032 and the frescoes of some of the medieval castles and churches. Wine was essentially a 'pick me up' designed to make the hard life of the people a little more palatable, at least for a while.

As in other areas of Italy, the priests and nobility had control of the vineyards and soon began to commercialise the cultivation towards other parts of the valley and beyond, notably the 'Vallese' and 'Tarentaise'. Even at 3000 meters the mountain passes were used to transport the casks.

Of all the wines we have chosen 2 DOCs to look out for; one red and one white.

The Red - NUS ROUGE:

Produced in the zones of Nus, Verrayes, Quart, Saint Christophe and Aosta. It is 50% 'Vien de Nus', 30% Pinot Nero and Petit Rouge.

It has an intense red color with a pomegranate streak when held to the light. It is dry, velvety with a slight hint of herbs.

The alcohol content is between 11° and 12.5° and goes well with pasta and minestrone soups. It is also the ideal accompaniment to a 'bistecca Valdostana'.

The wine should be served between 18°c and 20°c. No mean feat in the middle of winter.

The White - PETITE ARVINE:

Produced the length and breadth of the valley including Charvensod, Gressen, Jovencan and Donnas. The grape used is Petite Arvine and the color of the wine is a greenish yellow.

It is extremely fruity and elegant to taste and is ideal as an aperitif or with river trout 'trota di torrente'. The alcohol level can be as high as 13.5° and should be served fresh between 8°c and 10°c.