The Mayolet grape variety has been recorded in the Aosta Valley since the late 1700s, making it a genuine indigenous variety of the region. Mayolet occupies a rather extensive cultivation area, stretching from Saint-Vincent to Avise, on both the right and left sides of the Dora Baltea, and is grown on slopes up to the considerable altitude of 800 meters above sea level, alongside other varieties from the area. It is the earliest ripening of the indigenous Aosta Valley varieties. There are no reports of Mayolet vineyards being cultivated in specialized plantations, but its grapes contribute to the production of some red wines of the Valle d’Aosta DOC, where it is used up to 85%, with the addition of 15% of other authorized black grape varieties from the Aosta Valley. The resulting wine has unique organoleptic characteristics and requires an aging period of up to five to six months.

The wine obtained from the Mayolet grape variety has a ruby red color that slightly tends toward garnet and offers a very fine and delicate aroma. On the palate, Mayolet is rather soft with a typical slightly bitter aftertaste. It pairs well with very simple and not overly elaborate dishes, such as white meats, cheeses of varying maturity, and characteristic cold cuts from the Aosta Valley region.