Grosjean Vins: 400 Years of Heroic, Winemaking in Italy’s Aosta Valley

High in the Aosta Valley, where dramatic slopes meet crisp alpine air, the Grosjean family has cultivated vines since the early 1600s. Their story is one of heritage shaped by passion, with each generation caring for the same mountain soils. The modern rise of the estate began in the 1960s when Grandfather Dauphin committed fully to winemaking and bottled the family’s first Ciliegiolo. Its warm reception at the 1968 Exposition des Vins du Val d’Aoste marked a defining moment and inspired his sons — Vincent, Giorgio, Marco, Fernando, and Eraldo — to refine their craft and strengthen the growing winery through dedicated roles and shared purpose.

Hervé Grosjean

The momentum continued into the 1980s as the family expanded their oenological knowledge and restored significant vineyard sites, including the now-renowned Rovettaz cru. As interest in their wines grew, a new cellar was built in 2000 to welcome increasing visitors and larger harvests. In 2011, Grosjean Vins became the first winery in the Aosta Valley to fully embrace organic farming, a pioneering move that reflected their commitment to protecting the rugged alpine landscape that naturally supports healthy vines.

Today, the third generation — Hervé, Didier, Simon, and Marco — guides the estate with a balance of innovation and respect for tradition. Continued growth prompted a major expansion in 2015, raising production to 140,000 bottles and creating inviting spaces for tastings. The family’s vision extended again in 2022 with the acquisition of four additional vineyard parcels, adding 180,000 square meters to their holdings. With centuries of devotion and a forward-looking spirit, Grosjean Vins stands as one of the defining names in Aosta Valley wine, crafting authentic mountain wines that capture the character of their extraordinary alpine home.

Heroic, Organic, and Sustainable Viticulture

The family’s vineyards are a true expression of heroic viticulture, combining centuries-old traditions with modern sustainability practices. Their vines cling to steep slopes in the Valle d’Aosta vineyards, between 500 and 900 meters above sea level, with gradients approaching 80%, where terracing is essential. Every task is performed by hand, requiring 700–800 hours of labor per hectare, far beyond the Italian average.

By integrating organic and sustainable viticulture methods—including precision drip irrigation and minimal chemical intervention—the Grosjeans nurture healthy, high-quality grapes that reflect the valley’s unique alpine terroir. This approach protects the rugged, wind-swept environment while maintaining the vitality of the vines for generations. Learn more about the Grosjean family legacy and their dedication to these challenging plots.

Minimal-Intervention Winemaking in the Cellar

In the cellar, Grosjean Vins follows a philosophy of natural winemaking techniques, emphasizing minimal intervention. Fermentations rely primarily on native yeasts, with selected yeasts used only when necessary. The estate favors gentle punching down instead of pumping over, preserving finesse, reducing extraction, and keeping sulfite use to a minimum. For wines destined for long aging, the winery employs a Burgundy-inspired barrel program, using small oak barrels to enhance structure while allowing the clarity of mountain wines to shine.

Celebrating Native Grapes of the Aosta Valley

Though Italy’s smallest wine region, the Aosta Valley is home to nearly 20 native grape varieties, making it one of the country’s richest viticultural treasures. Grosjean Vins cultivates 11 of these indigenous grapes, alongside select international varieties, including Petite Arvine, Premetta, Gamay, Cornalin, Nebbiolo–Picotendro, Neyret, Fumin, Muscat, Chardonnay, Pinot Noir, and Petit Rouge. From these exceptional grapes, the estate produces 21 distinctive wines, each reflecting the rugged character of the mountains and the family’s dedication to heroic, organic winemaking. Visitors can experience this connection firsthand through wine tasting and tours, exploring the unique terroir and enjoying wines that carry centuries of alpine tradition in every bottle.

The Grosjean Collections and the Next Chapter

Grosjean Vins’ collections reflect the family’s dedication to quality, tradition, and innovation. The Organic Line of eight wines showcases purity, minerality, and emotion, highlighting their commitment to preserving the delicate Alpine ecosystem, while the Classic Line bridges Burgundian finesse with Aostan authenticity across nine wines, offering vibrant freshness, mountain minerality, and elegance. The winery’s sparkling range includes four Alpine effervescents—two Metodo Classico, one Charmat-Martinotti, and one Ancestrale naturally re-fermented in bottle—seamlessly combining tradition with innovation. Limited Editions, produced in tiny quantities of 500–1,300 bottles, celebrate exceptional vintages and honor the Grosjean-Le Frères family legacy, turning each bottle into both a memory and a masterpiece.

Looking forward, the third generation continues to innovate while staying rooted in the mountains. Upcoming projects include a new Clairet made from Nebbiolo grapes grown in Quart, reviving one of the Aosta Valley’s most symbolic wines, and a dedicated Nebbiolo-Picotendro vineyard in the prestigious Donnas cru, further deepening the family’s connection to this iconic Alpine grape. The Grosjeans remain committed to evolving their winemaking legacy while honoring their alpine heritage.

A Taste of the Alps in Rome: Grosjean Vins at Per Me

Grosjean Vins brought the flavors of the Aosta Valley to Rome with an exclusive tasting at the renowned Per Me restaurant, where the estate’s wines were paired by Chef Giulio Terrinoni with dishes designed to highlight their minerality, freshness, and alpine elegance. Guests experienced a seamless dialogue between the mountain-grown grapes and Terrinoni’s refined cuisine, from delicate Petite Arvine to robust Nebbiolo-Picotendro, illustrating how Grosjean’s heroic, organic viticulture translates beautifully to the table and offers a truly memorable culinary journey.

Montmary Rosé Metodo Classico Extra Brut
A blend of Pinot Noir and a complementary red grape variety, Montmary Rosé grows on sun-drenched slopes at 800–900 meters above sea level, in loose, glacial, sandy soil with stony elements. Gently pressed whole, the grapes undergo short maceration and low-temperature fermentation with selected yeasts, then age on the lees in steel for 18 months. This brilliant rosé reveals a fresh, straightforward character, with fruity and floral aromas, lively acidity, and subtle savoriness—perfect for an aperitif.

Petit Arvine Les Freres 2023 Vallée D'Aoste DOC
Produced in the Rovettaz vineyard in the commune of Quart, the vines face south to southwest at an altitude of 600–700 meters above sea level, rooted in loose, glacial soils dominated by sand with a notable proportion of stones. Made from 100% Petite Arvine, the wine undergoes low-temperature alcoholic and malolactic fermentation in wood, with 30% aged in new barriques and the remainder in second- and third-use barriques. It is then aged for 24 months in 300-liter French barriques, followed by 12 months in bottle, with a total production of 1,300 bottles. Ideally paired with the chef’s amuse-bouche of rice, potato, and mussel, it displays a pale straw-yellow color and a complex, intense floral bouquet with citrus nuances, particularly pink grapefruit. On the palate, it is rich, structured, and savory, with long-lasting acidity and elegant warmth, offering remarkable complexity. With proper cellaring, it can age gracefully for 5–6 years.

Chardonnay Le Vin de Michel 2022 Vallée d’Aoste DOC
Produced in the commune of Quart, with vineyards planted at 800 meters since 2015, this Chardonnay thrives in loose, glacial soils dominated by sand and scattered stones. Made from 100% Chardonnay, it undergoes fermentation in barriques with selected yeasts, followed by malolactic fermentation, and is aged sur lie in steamed barriques for 12 months, then 8 months in bottle. The wine shows an intense straw-yellow color, with a floral and aromatic bouquet complemented by subtle buttery notes. On the palate, it is fresh, balanced, and complex, with vibrant acidity and hints of tropical fruit. With a limited production of 1,500–2,000 bottles, this organically certified wine (since 2019) can age gracefully for 5–6 years and paired beautifully with the chef’s risotto with goat milk robiola and cuttlefish dish.

 

Pinot Noir Vigne Tzeriat 2023 Vallée d’Aoste DOC
From the Tzeriat vineyard in Quart, planted at 800–900 meters on glacial, sandy soils, this 100% Pinot Noir, reaching 15 days more maturity, is partially whole-cluster fermented and aged 12–15 months in tonneaux, followed by 12 months in bottle. Ruby red with garnet highlights, it offers a complex bouquet of blackberries, mint, and subtle smoky notes. The palate is balanced, persistent, and structured, with fine tannins, lively acidity, and evolving spice, making it an excellent representative of Pinot Noir from the region. Organically certified since 2015, it paired beautifully with cappellacci di faraona with red wine butter and smoked pecorino, where it particularly complements the bright orange zest on the plate, and can age gracefully for 5–6 years.

Donnas 2022 Vallée d’Aoste DOC
Produced in the commune of Donnas, with vineyards facing south to southwest at 350 meters above sea level and planted between 1980 and 1985, the vines grow in loose, glacial soils rich in humus and with a notable proportion of stones. Made from Nebbiolo Picotendro, the grapes undergo light natural drying before destemming, followed by maceration on the skins for 14–16 days with punch-downs at a controlled temperature of 24°C. The wine is aged for 15 months in 500-liter oak tonneaux, followed by an additional 15 months in bottle, with a production of just 700 bottles. It displays an intense ruby-red color with garnet highlights, and a complex bouquet of marasca cherry, berries, floral notes of rose, and a subtle almond finish. On the palate, it is soft, velvety, and profound, with balanced tannins, lively acidity, and a persistent, spiced finish that enhances the flavors of the dish. Notes of ripe to candied berries and a sapid structure make it an ideal companion for traditional lamb from the Lazio countryside. With proper cellaring, it can age gracefully for 8–10 years.

 

Fumin Vigne Rovettaz 2010 Vallée d’Aoste DOC
Produced in the Rovettaz vineyard in the commune of Quart, with vines facing south to southwest on 80% slopes at 600–700 meters above sea level, the Fumin grapes grow in loose, glacial soils dominated by sand with a notable proportion of stones. Made from 100% Fumin, the grapes are destemmed and fermented in stainless steel without added yeasts, with maceration on the skins for 20–30 days and three daily punch-downs at controlled temperatures. The wine is then aged for 12–15 months in French barriques, followed by several months in bottle, with a total production of 4,000 bottles. It displays an intense ruby-red color, with a bouquet of dark fruits—particularly marasca cherry—subtle spices, and complex forest-floor notes. On the palate, it is rustic and full-bodied, with soft but structured tannins, lively acidity, and flavors reminiscent of cooked root vegetables, leaving a long, persistent finish. Organically certified since 2015, it pairs beautifully with the chef’s small pastries and can age gracefully for 5–6 years. 

Note: Photos without my watermark are from the website of Grosjean. 

Grosjean Vins

Address: Fraz. Ollignan 2 - 11020 Quart, Valle d'Aosta, Italy
Tel: +39 0165 775791
Website: https://grosjeanvins.it/en/
Facebook: https://www.facebook.com/GrosjeanVins/