The Neyret grape variety is characteristic of the Aosta Valley. It is sparsely cultivated, with an insignificant production both today and in the past. The few existing references to Neyret suggest its origins might lie in neighboring France or Switzerland, though its arrival in the Aosta Valley is more likely attributed to commercial exchanges with Canavese or the rest of Piedmont. DNA tests indicate that Neyret belongs to the group of Piedmontese Neretti (such as Neretto del Pinerolese or Chatus). The name Neyret derives from the blue-black color of its berries and its ability to produce wine with a rich color. The few Neyret vines found in the Aosta Valley are located between Arnad and Montjovet, especially on the left bank of the Dora river, at relatively low altitudes.
Zone of Cultivation
Neyret is mainly cultivated in the Aosta Valley, one of Italy’s smallest and most mountainous regions. Here, vines grow on terraces that climb the mountain slopes, at altitudes between 600 and 1,000 meters above sea level. The climate is challenging, with cold winters and short summers, but characterized by good sun exposure and significant temperature variations between day and night. These factors allow Neyret to develop intense aromas and good acidity, both key features of mountain wines.
The soils in the Aosta Valley are of morainic and alluvial origin, with a high percentage of sand and gravel, providing excellent drainage. These poor but well-aerated soils help limit the vine’s productivity, concentrating the quality in the few clusters produced.
Ampelographic and Agronomic Characteristics
Ampelographically, Neyret has medium-sized, pentagonal, and trilobed leaves with a deep green color. The grape clusters are small, cylindrical in shape, and fairly compact. The berries are small, round, and blue-black in color, with a thick skin rich in anthocyanins.
From an agronomic perspective, Neyret is a rustic and resilient grape, well-adapted to the harsh mountain conditions. However, it is sensitive to diseases such as powdery mildew, requiring careful vineyard management. Its yield is generally low, which translates into higher-quality grapes with a good concentration of sugars and aromas. Harvest usually occurs late, often between late September and early October, when the grapes have reached optimal ripeness.
Organoleptic Characteristics of the Wines
Wines made from Neyret are representative of mountain viticulture, featuring a fresh and lively aromatic profile. Visually, Neyret wines have a light ruby red color, with violet hues in younger versions.
On the nose, the wines offer a fragrant bouquet with notes of wild berries like currant and blackberry, accompanied by floral hints of violet and rose, along with a subtle spicy touch typical of alpine varieties. Depending on the winemaking techniques, herbal and forest floor notes may also emerge, adding complexity to the aromatic profile.
On the palate, Neyret wines are characterized by good acidity, giving them freshness and drinkability, with soft and well-integrated tannins. The structure is light but balanced, making these wines enjoyable both in their youth and after a brief aging period. The finish is dry, with a delicately fruity and slightly spicy aftertaste.
