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Origin & Awards
Origin: Vallee d'Aosta, Italy
Maker: La Kiuva
Grape: Nebbiolo Blend
Fermentation: Steel Only
Serving Temperature: Best served between 14–16 degrees.
Asian Food Pairing: Sushi, lemon chicken rice, teriyaki salmon
Western Food Pairing: Pair with pork chops, salmon, herb-rich chicken, or an aperitif with olives and paté.
La Kiuva "Rose de Vallee" Valle d'Aosta N.V.
Beautiful pale pink colour. Intense wild berry and rose petal bouquet. Fresh and mineral light-bodied palate with a remarkable flintiness. Savoury, ripe and tangy red fruit flavours of strawberry, red currant, cranberry and red cherry with a delicate bitter taste at the end.
A blend comprising of Nebbiolo, Gros Vien, and Neyret. From a small and picturesque area in Northwest Italy of Valle d'Aosta, which borders both France and Switzerland. The vineyard has a sandy soil composition, an altitude of 380–500 metres and a southeast exposure. Extremely steep, terraced pergola-trained vineyards that produce natural, fresh and complex wines.
After a manual harvest, the grapes go through a short maceration for 12 hours. Fermentation occurs without the skins at a controlled temperature. Following this is 6 months refinement in stainless steel tanks and 2 months in bottle.
Fun Fact: In the Aosta Valley where La Kiuva grows grapes and makes wine, Nebbiolo is known as Picotendro, from the French Picot Tendre. Nebbiolo from this part of Italy, where French is spoken, is often more delicate and fragrant than its Piedmontese counterpart.
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