Valsusa

The Protected Designation of Origin (PDO) "Valsusa" identifies a particular type of red wine, also produced in the Novello variant.

Grapes

For the production of "Valsusa" wines it is necessary to use grapes from vineyards composed of Avanà, Barbera, Dolcetto and Neretta cuneese grapes, which may be present individually or in combination and must in any case represent a minimum quota of 60%. The remaining 40% can be made up of other non-aromatic red grapes.

Physicochemical and Organoleptic properties

The basic version of "Valsusa Rosso" has a variable intensity of ruby red and is sometimes embellished with orange reflections. The aroma is intense, characteristic and vinous, enriched by evident fruity notes, and is combined with a parched, harmonious, acidic and moderately tannic taste, which can sometimes release even a slight hint of wood. The minimum total alcoholic strength by volume is 11% vol. The Novello variant has very similar organoleptic characteristics, but lacks orange reflections and loses the vinosity of the aroma and the dryness of the flavour.

Grape production area

The Val di Susa, cradle of the denomination, is a peculiar Piedmontese valley, which has the characteristic of being rather protected from cold winds, so as to preserve plant species typical of Mediterranean climates.

Specificity and historical notes

A fundamental testimony of viticulture in Valsusa is represented by the document with which, in 739 A.D., Abbone, founder of the Benedictine monastery of Novalesa, left all his possessions to it, including numerous lands used as vineyards.