The Fumin grape is a native black grape variety from the Aosta Valley, with the first records dating back to relatively recent times, around 1830. Its name seems to derive from the smoky aroma that characterizes the wine made from it. In the past, the Fumin grape was mainly used to add color and acidity to less structured wines, but more recently it has also been vinified in purity with excellent results. Historically, vineyards in the Aosta Valley were generally populated with indigenous grape varieties suited to altitude, and thus the concept of a wine made from a single variety was almost unknown. Even today, Fumin is quite common in the old vineyards of Aymavilles, often associated with Petit rouge. Interest in this variety is continuously increasing, following the recognition of a specific type within the Valle d’Aosta DOC.

Therefore, Fumin is the base grape for the red wine Valle d’Aosta Fumin DOC and contributes to the production of other wine types within the denomination. It is the star of many new plantings in the cultivation area extending from Saint-Vincent to Villeneuve, especially on the left bank of the Dora Baltea river, up to an altitude of about 600-650 meters. Pure Fumin grapes produce a long-lasting, full-bodied red wine that pairs well with French oak barriques, which is why this old gem of local winemaking has been rediscovered and valued. Fumin wine has a dark, intense ruby red color; its aroma is broad, intense, slightly herbaceous, and becomes richer with aging; on the palate, it is dry, austere, with good acidity. It is not a wine to be drunk young but should be aged, preferably after a few years of maturation in wood. Fumin is ideal for pairing with red meats, civet (game ragù), game in general, and long-aged cheeses.