La Kiuva Rose de Vallee, Aosta Valley, Italy

Wild raspberry, strawberry, and delicate floral notes rise from the glass with cool Alpine freshness. 2025 La Kiuva Rose de Vallee brings together Picotendro, the local expression of Nebbiolo, with Gros Vien and Neyret, using a brief skin maceration and stainless-steel élevage to retain its pale color, aromatic clarity, and mineral profile. It reflects the collective work of La Kiuva’s small growers and their commitment to preserving the distinctive varieties and steep vineyard landscape of the Aosta Valley.

Product Details:

• Enologist: Sergio Molino
• Grapes: Picotendro, Gros Vien, Neyret
• Blend: 70% Picotendro, with Gros Vien and Neyret
• Vineyard Source: Steep, terraced Alpine vineyards cultivated by La Kiuva’s grower members
• Soil: Sandy, alkaline soils on glacially formed terraces
• Elevation: Approximately 380 to 500 meters
• Training: Guyot and pergola
• Harvest Method: Hand-harvested
• Fermentation: Fermented without the skins at controlled temperature
• Maceration: Approximately 12 hours of skin contact before fermentation
• Aging: Approximately 6 months in stainless steel followed by 2 months in bottle
• ABV: 12.5%

Sensory Description:

Pale salmon-pink in the glass, Rosé de Vallée opens with raspberry, wild strawberry, and other fresh red berries, joined by a delicate floral lift. The palate is dry, light, and energetic, with bright acidity carrying tangy red fruit through a distinctly mineral frame. A subtle savory quality adds dimension without weight, while the finish introduces the gentle bitter note characteristic of the wine, leaving a clean, refreshing impression.

Winemaker's Background:

La Kiuva is a small cooperative based in Arnad, where its cellar was built in 1975, and the first grape deliveries and vinification took place in 1979. Today, approximately 50 grower members contribute fruit from small Alpine vineyards situated between roughly 380 and 500 meters above sea level. The cooperative manages vineyard decisions collectively, with an agronomist and enologist helping coordinate work among its growers, from vineyard management and ripening through harvest. Picotendro, the local name for the area’s expression of Nebbiolo, sits at the center of La Kiuva’s identity alongside other traditional varieties. Rosé de Vallée translates that mountain viticulture into a lighter form, using brief maceration and stainless steel to emphasize fragrance, freshness, and mineral definition.

Serving Suggestions:

Serve chilled at 10 to 11°C in a medium-sized white wine or rosé glass to preserve its aromatic lift while allowing the red-fruit and mineral character to develop. Pair with salmon, carpaccio, shellfish, grilled or sauced fish, fresh vegetables, delicate pasta dishes, charcuterie, or young cheeses. Its combination of acidity, light savory grip, and restrained fruit also makes it a versatile aperitif.