Domaine Name Società Agricola Maison Vigneronne Grosjean ... · once daily. Only the free-run wine...

56-43 58th St, Maspeth, NY 11378 (800) 910-1990

[email protected] • madrose.com

Domaine Name Società Agricola Maison Vigneronne Grosjean Frères SS

Family/Owners Name Grosjean How many years has the family owned the domaine?

46 years

How many generations? 3 generations How many hectares of vines are leased? 6 How many hectares of vines are owned? 4 Are your vineyards or wines Organic or Biodynamic Certified? If yes, in the EU? In the US? If no, are you in the process of becoming certified?

Bio grapes since 2011, only if certified for the European Union

Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.).

Vineyards are managed with organic methods: no weeding, no pesticides, no systemic products. We only use cow manure as a fertilizer, copper and sulphur only when it is absolutely necessary, 5-6 treatments a year. Hand harvesting using small, 20-kilogram crates. Manual thinning when necessary, defoliation is done once in June, at the so-called "pepper grain phase" and one in the middle of the veraison, only on the Eastern or Southern side. Ferilization is done with cow manure every 5 or 6 years.

Do you sell off any of your wine en vrac/allo sfuso?

We purchase grapes from neighboring vineyards and we monitor the vineyards throughout the year. 30% of the grapes are purchased

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


WINE #1 VALLEE D’AOSTE DOC TORRETTE 2015 GENERAL INFORMATION

Appellation Vallée D'Aoste DOC Torrette Cepage/Uvaggio 80% Petit Rouhe, 20% Fumin e vien de nus % Alcohol by volume 0.13 # of bottles produced 11000 Grams of Residual Sugar 0 VINEYARD AND GROWING INFORMATION

Vineyard/ name(s) and locations Grapes are from 10 vineyards located between the towns of Quart and Saint Christophe

Exposures and slope of vineyards South-Southwest exposure. Inclination between 15% and 40%

Soil Types(s) 85% sand, 15% skeleton Average vine age (per vineyard) 20-45 years old Average Vine Density (vines/HA) 6,000-8,000 plants per hectare Approximate harvest date(s) First ten days in October. Vintage 2015. Cool

and rainy Spring, warm and very dry Summer, early harvesting at the end of September. Rounder wine that is very elegant on the palate. It reminds you of warm vintages, such as 2003 and 2007.

WINEMAKING/CELLAR INFORMATION

whole cluster, % destemmed, % 100% destalked

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


Fermentation: vessel type and size Local yeasts in 80-hectoliter steel vats Duration of contact with lees 8-12 days Select or indigenous yeast? Local yeasts Please describe wine making process for EACH wine such as: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization

Pumping over: in the first 5 days, 3 times daily with peristaltic pump, afterwards once daily .All the mass is pressed, 2 clarifications, natural malolactic fermentation.

Elevage: vessel type(s) and size(s) Wine is aged in steel vats until bottling Duration of elevage 8 months in barrels Duration of bottle ageing before release to US market

10 months

Do you practice fining and filtration? If yes, please describe

Before bottling, one crossflow filtration and one cartridge filtration.

Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?

Yes, during the vinification, after the malolactic fermentation, a final small dosage is added before bottling . Total sulphite content: 60-80 milligrams per liter.

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


WINE #2 VALLEE D’AOSTE DOC GAMAY 2015 GENERAL INFORMATION

Appellation Vallée D'Aoste DOC Gamay Cepage/Uvaggio 100% Gamay % Alcohol by volume 0.13 # of bottles produced 11000 Grams of Residual Sugar 0 VINEYARD AND GROWING INFORMATION

Vineyard/ name(s) and locations Grapes are from 8 vineyards located between the towns of Quart, Saint Christophe and Villeneuve.


Soil Types(s) 85% sand, 15% skeleton Average vine age (per vineyard) 10-30 years old Average Vine Density (vines/HA) 6,000-8,000 plants per hectare Approximate harvest date(s) Between September 15 and 20. Vintage 2015

Cool and rainy Spring, warm and very dry Summer, early harvesting at the end of September. Very soft and warm wine



56-43 58th St, Maspeth, NY 11378 (800) 910-1990


Fermentation: vessel type and size Local yeasts in 80-hectoliter steel vats Duration of contact with lees 8-12 days Select or indigenous yeast? Local yeasts Elevage: vessel type(s) and size(s) Pumping over: in the first 5 days, 3 times daily

with peristaltic pump, afterwards once daily . All the mass is pressed, 2 clarifications, natural malolactic fermentation.

Duration of elevage Wine is aged in steel vats until bottling 8 months in barrels

Duration of bottle ageing before release to US market

10 months


Before bottling, one crossflow filtration and one cartridge filtration.


Yes, during the vinification, after the malolactic fermentation, a final small dosage is added before bottling . Total sulphite content: 60-80 milligrams per liter. Gamay 2015 has a nice mix of aromas

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


WINE #3 VALLEE D’AOSTE DOC PINOT NOIR 2015

GENERAL INFORMATION

Appellation Vallée D'Aoste DOC Pinot Noir Cepage/Uvaggio 100% Pinot Noir % Alcohol by volume 0.13 # of bottles produced 8000 Grams of Residual Sugar 0 VINEYARD AND GROWING INFORMATION

Vineyard/ name(s) and locations Grapes are from several vineyards located between the towns of Quart, Saint Christophe and Chambave.


Soil Types(s) 85% sand, 15% skeleton Average vine age (per vineyard) 10-30 years old Average Vine Density (vines/HA) 6,000-8,000 plants per hectare Approximate harvest date(s) At the end of September. Vintage 2015 Cool

and rainy Spring, warm and very dry Summer, early harvesting at the end of September.


whole cluster, % destemmed, % 100% destalked Fermentation: vessel type and size In 42-hectoliter, conic wood vats

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


Duration of contact with lees 8-12 days Select or indigenous yeast? Local yeasts Please describe wine making process for EACH wine such as: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization

Punching down three times daily with an air pump for the first 5 days and subsequently only once daily. All the mass is pressed, 2 clarifications, and natural malolactic fermentation.

Elevage: vessel type(s) and size(s) Wine remains in wood barrels until bottling Duration of elevage 8 months in barrels Duration of bottle ageing before release to US market

5 months


Only one crossflow filtration and ona cartridge filtration before bottling.


Yes, during the vinification, after the malolactic fermentation, a final small dosage is added before bottling. Total sulphite content: 60-80 milligrams per liter. Wine with a nice structure and powerful tannins , it lingers in the mouth and ages very well.

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


WINE #4 VALLEE D’AOSTE DOC PINOT NOIR VIGNE TZERIAT 2014

GENERAL INFORMATION

Appellation Vallée D'Aoste DOC Pinot Noir Cepage/Uvaggio 100% Pinot Noir % Alcohol by volume 13 # of bottles produced 2300 Grams of Residual Sugar 0 VINEYARD AND GROWING INFORMATION

Vineyard/ name(s) and locations Grapes are from the Tzeriat vineyard in the town of Quart (800 meters above sea level)

Exposures and slope of vineyards Southern exposure. 40% inclination Soil Types(s) 85% sand, 15% skeleton Average vine age (per vineyard) 5-40 years old Average Vine Density (vines/HA) 6,000-8,000 plants per hectare Approximate harvest date(s) First ten days in October. In 2014, Spring and

Summer were cool and rainy. Harvesting took place in the first ten days in October,as usual. The weather changed in September, when there were dry winds.



56-43 58th St, Maspeth, NY 11378 (800) 910-1990


Fermentation: vessel type and size In 42-hectoliter, conic wood vats Duration of contact with lees 10-14 days Select or indigenous yeast? Local yeasts Please describe wine making process for EACH wine such as: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization

Punching down three times daily with an air pump for the first 5 days and subsequently only once daily. Only the free-run wine is put for 18 months into 225- and 300-liter French oak barriques that are 3-5 years old; that way, the wine does not need to be racked and is bottled with a lower suphite content.

Elevage: vessel type(s) and size(s) Wine remains in barriques for 18 months Duration of elevage 18 months Duration of bottle ageing before release to US market

At least 6 months


One cartridge filtration before bottling


Yes, during the vinification and a final small dosage is added before bottling. Total sulphite content: 60-70 milligrams per liter. Vintage 2015 is ageing in barriques and we have high expectations, but we need to wait and see.

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


WINE #5 VALLEE D’AOSTE DOC PREMETTA 2015 GENERAL INFORMATION

Appellation Vallée D'Aosta DOC Premetta Cepage/Uvaggio 100% Premetta % Alcohol by volume 0.125 # of bottles produced 1500 Grams of Residual Sugar 0 VINEYARD AND GROWING INFORMATION

Vineyard/ name(s) and locations Grapes are from a vineyard of Saint Christophe, Senin

Exposures and slope of vineyards Southern exposure. 20% inclination Soil Types(s) 85% sand, 15% skeleton Average vine age (per vineyard) 25 years old Average Vine Density (vines/HA) 6,000-8,000 plants per hectare Approximate harvest date(s) The first ten days in October Vintage 2015.

Cool and rainy Spring, warm and very dry Summer. Early harvesting at the end of September.


whole cluster, % destemmed, % 100% destalked Fermentation: vessel type and size With local yeasts in 25-hectoliter steel vats. Duration of contact with lees 6-8 days

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


Select or indigenous yeast? Local yeasts Please describe wine making process for EACH wine such as: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization

In the first 3 days, pumping over 3 times daily with peristaltic pump, afterwards only once daily. All the mass is pressed, 2 clarifications and natural malolactic fermentation.

Elevage: vessel type(s) and size(s) Wine remains in steel casks until bottling Duration of elevage 8 months in barrels Duration of bottle ageing before release to US market

10 months


Only one crossflow filtration and one cartridge filtration before bottling.


Yes, during the vinification, after the malolactic fermentation and a final, small dosage is added before bottling. Total sulphite content: 60-80 milligrams per liter. Nice, fresh wine with a good mineral content. It is a fresh wine to drink with cold cuts, especially ham made in the mountains.

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


WINE #6 VALLEE D’AOSTE DOC PETITE ARVINE VIGNE ROVETTAZ 2015

GENERAL INFORMATION

Appellation Vallée D'Aoste DOC Petite Arvine Cepage/Uvaggio 100% Petite Arvine % Alcohol by volume 13.5 # of bottles produced 10000 Grams of Residual Sugar 0 VINEYARD AND GROWING INFORMATION

Vineyard/ name(s) and locations The grapes are from the Rovettaz vineyard located in the town of Quart

Exposures and slope of vineyards Southern exposure. Inclination between 20% and 40%

Soil Types(s) 85% sand, 15% skeleton Average vine age (per vineyard) 10-40 years old Average Vine Density (vines/HA) 6,000-8,000 plants per hectare Approximate harvest date(s) End of September - beginning of October

Vintage 2015. Cool and rainy Spring, warm and very dry Summer. Early harvesting at the end of September.


56-43 58th St, Maspeth, NY 11378 (800) 910-1990


whole cluster, % destemmed, % 100% destalked Fermentation: vessel type and size 30% in French oak barriques. 70% in steel. 15-

20 days at a low temperature (15-17 degrees C)

Duration of contact with lees For the entire time in vats (6-8 months). Light maceration before fermentation

Select or indigenous yeast? Local yeasts Please describe wine making process for EACH wine such as: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization

After destalking, the grapes are crushed right away, the must is cleaned by flotation with nitrogen. All the must is put in one single steel vat and then we wait for the beginning of the fermentatione. Once the alcohol content is 2%, 30% of the mass is put into barriques. Alcoholic fermentation takes 20 days at a low temperature, battonageis done both in steel vats and barriques throughout Winter. Malolactic fermentation takes place in barriques.

Elevage: vessel type(s) and size(s) 70% of the wine remains in steel casks and 30% in barriques until bottling

Duration of elevage 6-7 months Duration of bottle ageing before release to US market

At least 6-8 months


One single crossflow filtration and one cartridge filtration before bottling.


Yes, during the vinification, after the malolactic fermentation, and a final, small dosage is added before bottling. Total sulphite content: 60-80 milligrams per liter

Nelle tue parole, descrivere questo vino in quest’annata. Come si paragona ai vini delle annate precedente?

The high mineral content will preserve the wine well in time. Strong, typical aromas, rhubarb root and exotic fruit, in particular grapefruit. High expectation after it is aged.

WINE #7 VALLEE D’AOSTE DOC TORRETTE SUPERIEUR VIGNE ROVETTAZ 2013

GENERAL INFORMATION Appellation Vallée D'Aoste DOC Torrette Cepage/Uvaggio 75% Petit Rouge, 10% Fumin, 10% Cornaline

and 5% Premetta % Alcohol by volume 0.125 # of bottles produced 7500 Grams of Residual Sugar 0 VINEYARD AND GROWING INFORMATION

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


Vineyard/ name(s) and locations Grapes are from the Rovettaz vineyard located in Quart (650 meters above sea level)

Exposures and slope of vineyards Southern exposure. Inclination between 15% and 40%

Soil Types(s) 85% sand, 15% skeleton Average vine age (per vineyard) 20-30 years old Average Vine Density (vines/HA) 6,000-8,000 plants per hectare Approximate harvest date(s) October 10-20 WINEMAKING/CELLAR INFORMATION

whole cluster, % destemmed, % 100% destalked Fermentation: vessel type and size With local yeasts in 60-hectoliter cement vats Duration of contact with lees 12-14 days Select or indigenous yeast? Local yeasts Please describe wine making process for EACH wine such as: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization

Punching down three times daily with a peristaltic pump for the first 5 days and subsequently only once daily. All the mass is pressed, 2 clarifications, and natural malolactic fermentation in cement vats.

Elevage: vessel type(s) and size(s) Wine remains in cement vats until bottling Duration of elevage 12 months in vats Duration of bottle ageing before release to US market

At least 12 months


One single crossflow filtration and one cartridge filtration before bottling.


Yes, during the vinification, after the malolactic fermentation and a final small dosage is added before bottling. Total sulphite content: 60-80 milligrams per liter. Nice red color verging on purple, a lot of red fruit in the nose with a dogrose finish. In the mouth, dry and lingering fresh flavor. It has a nice future.

WINE #8 VALLEE D’AOSTE DOC FUMIN VIGNE MERLETTA 2012

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


GENERAL INFORMATION

Appellation Vallée D'Aoste DOC Fumin Cepage/Uvaggio 100% Fumin % Alcohol by volume 13 # of bottles produced 2400 Grams of Residual Sugar 0 VINEYARD AND GROWING INFORMATION

Vineyard/ name(s) and locations Grapes are from the Merletta vineyard located in the town of Saint Christophe

Exposures and slope of vineyards Southern exposure. Inclination between 10% and 15 %

Soil Types(s) 85% sand, 15% skeleton Average vine age (per vineyard) 25-30 years old Average Vine Density (vines/HA) 6,000-8,000 plants per hectare Approximate harvest date(s) End of October -beginning of November WINEMAKING/CELLAR INFORMATION

whole cluster, % destemmed, % 100% destalked Fermentation: vessel type and size In 42-hectoliter conic wood barrels Duration of contact with lees 12-15 days Select or indigenous yeast? Local yeasts

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


Please describe wine making process for EACH wine such as: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization

Punching down three times daily with a peristaltic pump for the first 5 days and subsequently only once daily.The barrels are filled and the maceration continues for 15-20 more days. Only the free-run wine is put for 12 months into 225- and 300-liter French oak barriques that are 3-5 years old; that way, the wine does not need to be racked and is bottled with a lower suphite content.

Elevage: vessel type(s) and size(s) Wine remains in barriques until bottling Duration of elevage 12 months in barrels Duration of bottle ageing before release to US market

36 months


One single cartridge filtration before bottling


Yes, during the vinification, after the malolactic fermentation and a final small dosage is added before bottling. Total sulphite content: 60-70 milligrams per liter. Deep red, very rich bouquet, berries, blueberry in particular. In the mouth, warm flavors and soft tannins. A wine to look forward to, definitely more ready than the freshest vintages.

Domaine Name Società Agricola Maison Vigneronne Grosjean ... · once daily. Only the free-run wine...

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