Where vines crawl up to the highest altitudes
Regarding the presence of the grapevines there is no documentation from Roman times but it is said that viticulture probably vanished at the beginning of the second century, along the left side of the Bassa Valle and in the plains around Susa.
Dating back to 739 AD, “Testamento di Abbone” or “Abbone’s Testament”, founder of the Novalesa Abbey, first recorded the importance of wine-making in the valley. His legacy is built around the different areas with closely planted vines, many of which are associated with the towns of Gravere, Chiomonte, Giaglione and part of the surrounding areas of Susa.
The wine-making industry of Susa throughout history has had alternating moments of prosperity and others of crisis. Another important writing from the sixth century includes Chiomonte amongst the most prestigious viticulture areas such as Barolo, Barbaresco, Serralunga, Caluso, Carema, Lessona, Valdengo, Cerreto and Mottalciata.
The local viticulture could have well been defeated on several occasions by a philloxera attack, global conflicts and the industrialization of the lower valley, but the will of man has been stronger than the challenging environmental conditions of the mountain territory.
In 997 the DOC “Valsusa” was recognized not only as a wine of quality, but also as a tribute to those who have dedicated their lives to these wineries where vines crawl up to the highest altitudes of the surrounding alpine areas, at times rising higher than a thousand meters (3,000 ft.).
In this area there are numerous wineries but the local
“Avanà” and the “Becquét” represent the true symbols of this zone that is experiencing a second wine-making renaissance.
Varietal: Avanà and/or Barbera and/or Dolcetto and/or Neretta cuneese (min. 60%); remaining part consisting of other varietals, non aromatic and recommended or authorized by the provinces of Torino (max. 40%).
Maximum yield per hectare: 90 quintals.
Maximum yield of wine from grapes: 70%.
Color: ruby red with medium intensity and sometimes hints of orange.
Odor: vinous, intense and unique with fruity notes.
Flavor: dry, palatable, moderately tannic, and at times whith hints of wood.
Minimum alcohol level: % vol.
Recommended serving temperature: 4- 6° C (57- 6 ° F).
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