Valle d'Aosta

Aosta Valley, white wines from the high Alps

The Aosta Valley is the smallest region in Italy and one of the most extreme for viticulture: the vines climb steep slopes, often terraced, between the Alps and the Dora Baltea river. White wine here is made in conditions that leave little margin, with short summers and wide day and night temperature swings. The result is fresh, savoury wines with a clear profile, far from the softer whites of the plains. Production is small and largely tied to local grapes and traditions.

Morgex and La Salle: Prié Blanc at 1,200 metres

The symbol of Aosta Valley whites is Prié Blanc, the only native white grape of the region. It grows in the Valdigne, in the communes of Morgex and La Salle, at around 1,200 metres, among the highest vineyards in Europe. The vines are trained on low pergolas, which shelter them from wind and winter frost, and at that altitude phylloxera cannot survive: many vines grow on their own roots, meaning ungrafted. Blanc de Morgex et de La Salle is all about freshness and savouriness, and the same grape also makes traditional method sparkling wines.

Petite Arvine, Chardonnay, Müller Thurgau and Pinot Grigio

Alongside Prié Blanc there are grapes that came from other Alpine areas and settled in well. Petite Arvine, which arrived from neighbouring Valais, gives mineral, fresh and long lived whites: with age they develop notes of sweet citrus and honey and a long finish. Chardonnay does very well even in the heart of the Alps, while Müller Thurgau offers fragrant, floral and fruity wines. In Nus, Pinot Grigio is called Malvoisie and also makes passito wines, and in Chambave Muscat Blanc is grown.

Almost all of these wines fall under the Valle d'Aosta or Vallée d'Aoste DOC, which groups the subzones and allows the grape variety on the label when it makes up at least 90 per cent.

At the table with Aosta Valley whites

These are wines made for mountain cooking: Fontina DOP and fondue, alpine cheeses, lardo di Arnad and jambon de Bosses, trout, soups and polenta. Petite Arvine also works well with fish, shellfish and aged cheeses, and the Morgex sparkling wines make a dry, fresh aperitif. Serve them chilled but not iced, to let the aromas speak.

Which Aosta Valley white to choose

For a first encounter, a Blanc de Morgex is the most direct route to Alpine freshness. Those looking for more structure and ageing potential can go for Petite Arvine, while Chardonnay and Müller Thurgau are the more familiar choice. The passito wines of Nus are for those who like to be surprised. These are niche productions, a way to discover labels rarely found elsewhere.

Frequently asked questions

What is Prié Blanc?

It is the only native white grape of the Aosta Valley. It is grown mainly in Morgex and La Salle, at around 1,200 metres, and gives fresh, savoury wines, still or sparkling.

What does altitude change?

Cool climate and wide temperature swings give grapes with lively acidity and fresher, tauter wines. At such heights phylloxera cannot survive, which is why some vines are not grafted.

Do Aosta Valley whites age well?

It depends on the grape. Petite Arvine is among the best suited to the bottle. Prié Blanc and Müller Thurgau focus on freshness and fragrance, so they are generally drunk young.

Are they all dry?

No. Alongside the dry whites there are passito wines, such as those of Nus made from Pinot Grigio, and the traditional method sparkling wines of Morgex.