The Fumin grape is native to the Aosta Valley, and the earliest records date back to relatively recent times, around 1830. Its name comes from the smoky scent that characterizes the wine made from it.
Some time ago the grape Fumin was mainly used to give color and acidity to less structured wines, whilst recently has been vinified alone with excellent results. In the past, the vineyards in the Aosta Valley were generally implanted with an assortment of native grapes characterized by their susceptibility to altitude, and the concept of a wine made from a single variety was virtually unknown. This characteristic is still quite common in the old vineyards of Aymavilles, in association with the Petit rouge.
The Fumin is very sensitive to changes in the microclimate, which means that the vineyard sites are to be selected with great care to achieve the desired results and the grape's characteristics make it suitable for wood ageing, therefore the wines made from Fumin are preferably not to be drunk young, needing at least two years of aging even when not aged.
The Fumin berry is black, medium-small, spheroid with substantial, very waxy, blue-opaque skin. The bunch is medium-small, pyramidal, usually winged, medium compact with a medium, three-lobed, pentagonal leaf and it has high vigor, with a mid-late maturing, with good productivity even if not very consistent.
The Fumin grape variety produces ruby red wines with purple hues with an intense nose, with vinous and herbaceous, spicy notes of black pepper. In the mouth, its wines are rich and full-bodied, warm, soft, with fine and elegant tannins.