Vin de La Sabla Les Cretes
Awards and honors
This is a renowned and particular label of the Les Cretes winery. The red wine Vin de La Sabla® is produced by local vines: 30% Petit Rouge, 30% Fumin,10% Mayolet and the remaining 30% of Barbera grapes. The production area which is “La Sabla” which is between Bufferia and Sazzé of Aymavilles in the Aosta province. The vines are from 20 to 70 years old and they are cultivated on slope morainic, loose, sandy soils which are exposed at west. They are at 650 meters above the sea level. The vines are extended for 3 hectares and are cultivated with the French Guyot. The trees density is 8000 units per hectares cultivated in particular row technics (“ciglione and ritocchino”). The profit is 8000 kg per hectare. There is a manual grape harvest which takes place at the end of October. There is a fermentation in stainless steel tanks at 28-30°C which lasts 12 days. During the fermentation process there are several pumping over. The following aging period lasts 8 months always in stainless steel tanks. Finally the wine is bottled. This wine is produced by a vine cultivated in the “La Sabla” of Aymavilles hamlet formerly cultivated by the paternal ancestors. Lately this area was extended. The La Sabla brand has been patented in 1989 to guarantee the memory of the historicity of this product.
Characteristics of the Vin de La Sabla wine
It has a ruby red color with purple hints. The perfume is fine, penetrating but at the same time, it is delicate with fruits aromas such as the black cherry with a light spicy hint. The taste is consistent, decided with a light acid hint at the end.
Suggested pairings with this red wine from Aosta Valley
The Vin de La Sabla is perfect with mixed starters, cold cuts, pastas, meats and fresh or medium aged cheeses. It has to be served at 20°C in Borgogna wine glasses for the diffusion of the perfumes.