Arnad-Montjovet is one of the warmer sub-regions in the Valle d'Aosta in northwestern Italy. Located in the western part of the valley where the Dora Baltea river turns to flow south toward Piedmont, it encompasses about 10km (6 miles) of steep land between the towns of Montjovet to the north and Arnad in the south (the Carema DOC is only another 10km further south).
The main grape variety here is a local clone of Nebbiolo called Picotendro or Picoutener, which makes a delicate red wine with leathery, spicy characteristics.
The eastern part of the Valle d'Aosta (known as the Bassa, or lower, valley), is significantly lower than the western valley at the base of Mont Blanc, where the Morgex et de la Salle vineyards reach as high as 1,300m (4,200ft) above sea level. Instead, the vineyards here reach only as high as 600m (2000ft), although the steepness of the slopes is still very pronounced.
Most vineyards here are terraced and of a small size, and some are still trained in the traditional pergolas that also characterize Morgex et de la Salle. Viticulture here has been characterised as "high-maintenance".
Despite the distinctly Alpine terroir of the area, the Valle d'Aosta's location in the rain shadow of the western Alps means the vineyards have warm, dry summers and low levels of rainfall. Steep vineyard sites ensure an efficient exposure to sunlight during ripening and, as most Arnad-Montjovet vineyards are located on the eastern side of the valley, they receive the stronger sun of the late afternoon.
Significant diurnal temperature variation slows ripening, ensuring that acidity is not lost as the grapes develop rich flavor intensity.
The glacial soils of the area tend to be thin and sandy, well-suited to grapegrowing, and the traditional terracing has helped slow the erosion of the slopes over the years. These terraces have the added benefit of making the harvest easier - relatively speaking - in this challenging terrain.
Valle d'Aosta Arnad-Montjovet wines must be red, according to the DOC laws, and made up of at least 70 percent Nebbiolo. The remaining 30 percent may come from any other grape varieties sanctioned for use in Valle d'Aosta wines, including the local Petit Rouge, as well as Gamay and Fumin. The red wines labeled as superiore must have been aged for at least 12 months prior to release.
