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A traditional French grape that adapts well to the alpine conditions of the Aosta Valley. The grapes undergo cold maceration for 10 - 12 days. Fermentation is in stainless steel tanks at 25°C. The wine is aged for 6 months in stainless steel tanks.
La Crotta di Vegneron is a Cooperative of small producers set up in 1980, which now has 70 partners. Their cellar is in Chambave, a small hamlet in the Aosta Valley which has the border with France on its west side and the border with Switzerland to the north.
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