Petit Rouge is primarily found in the Valle d'Aosta region of northwest Italy between
Piedmont and the
Alps separating Italy from
France and
Switzerland. In general, altitude determines which varieties of grapes may be grown in a particular location, with reds growing at lower elevations and whites at higher elevations. However, despite its high altitude and mountainous location, nearly 90% of the wine in the Valle d'Aosta is red or
rosé with Petit Rouge playing a considerable role in many of the blends produced under the
Denominazione di Origine Controllata (DOC) designation of the region. This is because the variety thrives during the hot, dry months of the summer, allowing time to develop sufficient
sugar levels and
physiological ripeness.
DOC regulations Within the Valle d'Aosta DOC, Petit Rouge must be harvested below a maximum
yield of 12
tonnes/
hectare and be
fermented to a minimum
alcohol level of 9.5%. Prior to release, the
wines must be aged a minimum of 6 months which may include some time in
oak. Within the larger regional DOC are several smaller DOCs that may also include Petit Rouge. These include: •
Chambave Rosso ()) - Must contain a minimum of 60% Petit Rouge with
Dolcetto,
Gamay and
Pinot noir making up the rest of the blend. Beyond the Valle d'Aosta DOC requirement, Petit Rouge destined for Chambave Rosso must be harvested to a more limited maximum yield of 10 tonnes/ha and be fermented to a minimum 11% alcohol with the six months of aging taking place in wood barrels. • '''Enfer d'Arvier''' - Must contain a minimum of 85% Petit Rouge with
Vien de Nus,
Neyret, Gamay, Dolcetto and Pinot noir making up the rest of the blend. for "Hell" and refers to the summertime heat of the valley) is produced. •
Nus Rosso ()) - Primarily Vien de Nus with up to 40% Petit Rouge blended in along with Pinot noir. Beyond the Valle d'Aosta DOC requirement, Petit Rouge destined for Nus Rosso must be harvested to a more limited maximum yield of 8 tonnes/ha and be fermented to a minimum 11% alcohol with the six months of aging taking place in wood barrels. •
Torrette Must contain a minimum 70% Petit Rouge with
Fumin, Dolcetto, Gamay, Neyret, Pinot noir and Vien de Nus making up the rest of the blend. Beyond the Valle d'Aosta DOC requirement, Petit Rouge destined for Torrette must be harvested to a more limited maximum yield of 10 tonnes/ha and be fermented to a minimum 11% alcohol with the six months of aging taking place in wood barrels. An additional
Torrette Superiore designation can be applied if the wine spent eight months aging and achieved a minimum alcohol level of 12%. ==Viticulture and winemaking==