Beschreibung
The origins of the Passito Chambavefrom the from the La Crotta di Vegneroncompany date back to 1494: in that year, the King of France, Charles VIII, received the company date back to 1494: in that year, the King of France, Charles VIII, received the Moscato Passito di Chambavefrom Giorgio di Challant. The white from Giorgio di Challant. The white Moscatogrape is first dried, then grape is first dried, then vinifiedaccording to tradition. In the Aosta Valley, the La Crotta di Vegneron company, in the village of Chambave, on the border between France and Switzerland, has a history tied to the traditions of the Alpine populations: commitment and ability linked to the desire to enhance the fruits of the mountainous territory. The according to tradition. In the Aosta Valley, the La Crotta di Vegneron company, in the village of Chambave, on the border between France and Switzerland, has a history tied to the traditions of the Alpine populations: commitment and ability linked to the desire to enhance the fruits of the mountainous territory. The Cooperativewas founded in 1980 with the aim of protecting the was founded in 1980 with the aim of protecting the winemaking activitythat was already present but separated within an environment with different that was already present but separated within an environment with different winegrowers. The CooperativeThe Cooperativehas made it possible to amortize the costs of activities related to the has made it possible to amortize the costs of activities related to the vineyard. In honor of excellence and purity, the . In honor of excellence and purity, the grapesused are one hundred percent used are one hundred percent Moscato Bianco. The . The plantingtechnique used is the technique used is the Guyotone, in areas between 450 and 680 meters above sea level, with a southeast, southwest, and northeast exposure. The one, in areas between 450 and 680 meters above sea level, with a southeast, southwest, and northeast exposure. The denominationattributed to the attributed to the Chambave Passito Prieuréis is DOC Valle d’Aosta Chambave Moscato Passitoor or flétriwine. wine. Alcoholicfermentation (in steel) occurs by combining the fermentation (in steel) occurs by combining the grape juicewith the skins (with the skins (skin maceration) at a cold temperature for thirty-six to forty-eight hours. The ) at a cold temperature for thirty-six to forty-eight hours. The wineis then aged for a year in steel containers. Subsequently, is then aged for a year in steel containers. Subsequently, bâtonnageis carried out, with the aim of moving the is carried out, with the aim of moving the leesthat settle on the bottom of the that settle on the bottom of the barrelwith a special tool: this procedure allows for the with a special tool: this procedure allows for the obtaining a more full-bodieddrink, because the autolysisof the elements present in the wine: the yeastsoccurs.
