Wine doesn’t come easy here, and not much of the minimal production makes it outside the parameters of the this zone. While it may lack an international presence, it hardly conducts an insular existence, given the multicultural nature of its extensive varietal roster, with Italian, French, and Swiss grapes all accounted for. This esoteric grape nation may seem to preclude this zone from establishing an identity to call its own, but in actuality, the extremely high altitudes of Valle d’Aosta’s vineyards allow only for certain varieties. Moreover, this extreme zone imbues the grapes with a distinctive character—attesting to this region’s unique contribution to Italy’s stylistic breadth. The region, which operates under the all-encompassing Valle d’Aosta DOC (comprised of seven zones), recognizes twenty-five discrete styles.

The international array involved here can be confusing in and of itself, and it becomes even more so given the labeling protocol, which admits both varietal and geographic identification, as well as a bilingual labeling schema (Italian and French, the latter of which is the zone’s official second language). Moreover, Valle d’Aosta maintains its own unusual nomenclature for certain grapes: Nebbiolo goes by the name Picotendro and Pinot Grigio is referred to as Malvoisie (specifically in Chambave). The region's quantitative precedence of red production takes, constituting 90 percent of the zone’s output, far exceeds that of its white. Among the latter minority are international favorite Chardonnay, regionally correct versions of which are the antithesis of Californian bottlings; the German Müller-Thurgau, a hybrid of Riesling and Sylvaner; Petit Arvine, a relatively light Swiss white; a native clone of Pinot Grigio, Malvoisie, which tends to be more aromatic than Pinot Grigio; Moscato, which delivers a particularly pronounced character in its Valle d’Aostian expression, Chambave Muscat, and Pinot Blanc. The indigenous white contribution is made by Blanc de Morgex et de La Salle, an extensively planted high-acid grape.

Valle d’Aosta’s extensive red production is hardly enabled by conditions, which make ripening problematic. Nevertheless, wines from grapes such as Petit Rouge—which serves as the base varietal for several wines, including Torrette, Enfer d’Arvier, and Chambave Rouge— are light and fairly high in acidity, rendering them particularly companionable with the hearty cuisine of this far northwest outpost of Italy. One indigenous grape, Prëmetta, is light-bodied making it exclusively suitable for pink production, earning it the moniker rosato naturale.  

Despite the general orientation of the reds, it is displaying a particular predilection for warm-weather Syrah, an affinity supported by the region’s latitude, which is the same as that of the Côtes du Rhône. This interesting likeness is heightened by one of its natives—Fumin—which delivers a particularly Syrah-like character in its peppery dimension. Nebbiolo’s alias, Picotendro, holds court in both the Arnaud-Montjovet and Donnas DOCs, with the former of the two known for its aromatic dimension; the latter’s scarce presence in the States renders it a particular oddity. Gamay frequently appears in blends, and Pinot Noir has been the subject of much experimentation.

The sparkling category is essentially owned by the widely planted Blanc de Morgex et de la Salle (also known as prié blanc), which is vinified in the metodo classico. While the sweet category is also a late-harvest one-wine wonder known as La Crotta di Vegneron, its expression of Pinot Grigio is truly singular—eliciting a heady floral and peach bouquet.

These wines aren’t easily had, as low production levels keep them tied to their native ground, where they participate in palate-stirring food-and-wine synergies that match up mountain fare with light, bright reds. Cheese isn’t relegated to one course here, as it figures in several dishes, particularly soups, risotto, and polenta. Toma and Robiola are two cheeses widely produces here, but the DOP-rated Fontina, a full-fat, semihard cheese that delivers a unique, sweet taste, makes the most frequent appearances in regional dishes. A particularly decadent expression of the form is delivered in zuppa all veca, a soup of melted fontina, featuring orzo and mountain herb.

Game meats—hare, venison, and partridge—are regulars at Alpine feasts, with the rare chamois and ibex utilized in a prosciutto known as mocetta; another popular prosciutto is Jambon de Bosses, a DOP designate. Tetouns, an herb-cured cow’s udder salt—takes things into a unique is a particularly unique realm. Popular meat dishes include carbonade (beef stew) and costolette (breaded veal cutlets). The Valdostan fruits and honeys are particularly prized for their distinctive fragrance. Tegole (almond biscuits), and torcetti (butter crisps) are some of the region's sweet notables.