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Origin & Awards
Origin: Vallee d'Aosta, Italy
Maker: La Kiuva
Grape: Nebbiolo Blend
Fermentation: Slight Wood
Serving Temperature: Best served between 16–18 degrees.
Asian Food Pairing: Sio bak, Chicken Biryani, yakitori
Western Food Pairing: Pair with mushroom soup, cold cuts and typical lard d'Arnad.
La Kiuva "Rouge de Vallee" Valle d'Aosta 2020
A lightweight and fun mountain Nebbiolo. La Kiuva "Rouge de Vallee" is a light red perfect with finger food.
Pale ruby red colour. Intense bouquet of soft red fruit, rose petals and pepper. The light-bodied palate is dry with smooth tannins and harmonious taste. Delicate cranberry, strawberry and red cherry flavours with layers of subtle pepper, leather and earthy mushroom elements. Closes with an appealing dry and slightly bitter finish.
70% Picotendro and 30% Gros Vien, Neyret, Cornalin and Fumin. From a small and picturesque area in Northwest Italy of Valle d'Aosta, which borders both France and Switzerland. The vineyard has a sandy and alkaline 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 lengthy maceration for 10–15 days at 28–30°C. Following this is an 8 month refinement: one-third of the wine in wooden barrels, two-thirds in stainless steel tanks. Finally, the wine ages for 6 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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