donnas

“ The vines grow in terraced vineyard blocks cut from layered granite and quartz in what looks like the biggest game of shoots and ladders you have ever seen.”

Domaine Overview

Year Founded: 1971

Winemaker: Co-Op of 20 members

Location: Various plots within the co-op

Size: 23 hectares

Grapes: Nebbiolo
Farming: Hand harvesting

Production: About 100,000 bottles/year

Just northwest of Piemonte, you begin your ascent into the Alpine, bilingual French-Italian region of Valle d’Aosta. Donnas is the the first subregion along the Dora Baltea river and the name of a small, high-quality cooperative made up of 23 hectares and about 20 members. It’s Alpine wine (1300-1700 ft) in the largest game of Shoots and Ladders, cum-Vines-and-Trellising , you’ve even seen. The terraced vineyards are hewn from the granite and quartz mountain sides. It’s Nebbiolo as a Harpsichord (instead of the Barolo as cello) — earthy, spicy wines that make you want to put your hiking boots on and scale a frozen waterfall.

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The Wines

Donnas Valle d'Aosta Nebbiolo ‘Barmet’

It is a young and fresh wine that recalls the authenticity and even a little of the harshness of our territory. It takes its name from the small natural cellars (Barmet) created under the rocks located among the vineyards, a fresh refreshment from hard work.

A ruby red wine with purple reflections. A bouquet of fresh berries followed by a dry soft palate where small fruits emerge on a pleasantly tannic background.

Donnas Valle d'Aosta 'Classico'

Produced on the rocky coasts of the municipalities of Donnas, Pont-Saint-Martin, Perloz and Bard mainly from Nebbiolo Picotendro grapes (i.e. with small and tender grapes).
It is the classic product that distinguishes the production of the Caves. Known and appreciated for centuries with historical evidence dating back to 1200, it was the first DOC of the Aosta Valley (1971). Before marketing it is aged for at least 12 months in large 25 hl oak barrels; It holds up to aging very well.

Donnas Valle d'Aosta Rosé 'Larmes du Paradis'

It is produced using the ancient "bleeding" technique, i.e. tapping only the liquid phase, approximately 14-15 hours after filling the barrel, when the skins have already stratified at the top to form the cap. A long low-temperature fermentation of the tapped must follows to maintain and enhance the fruity notes.

A pale pink wine reminiscent of peach blossom. A fruity vinous red fruit scent gives way to a mineral palate with good freshness and persistence.