The production of Chambave has historical origins, but over time its characteristics have changed a lot. We are talking about a red wine whose vinification takes place in steel, with cold pre-fermentation macerations; fermentation at 22° and maceration for 12 days. This is followed by refinement for 6 months in steel, preserving, when possible, the wine on the noble fermentation lees with frequent "batonnages" until the time of bottling. 

Enchanting in the glass with its intense ruby red color. On the nose it is well assorted, with a bouquet that is initially characterized by fruity aromas, then turning to floral and vegetal aromas. On the palate it is a dry and harmonious wine with delicate and soft tannins.

Excellent glass to accompany aperitifs and starters with cured meats, soups and stewed meats from typical Aosta Valley recipes. A red with character that ensures a satisfying and quality drink.

MATCH IT WITH:

How to serve

Glass:

Medium opening goblet

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Serve to:

16-18°C

When to drink it:

This wine is good straight away, but you can age it for 2/5 years

Production area

Valle d'Aosta

Producer: La Crotta di Vegneron

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