Mayolet

Mayolet is a rare and ancient red grape variety native to the Aosta Valley (Valle d’Aosta) in northwestern Italy, where it has been documented since the late 18th century. This native variety has deep roots in the region’s viticultural history and is grown almost exclusively in a specific stretch of the valley, between the towns of Saint-Vincent and Avise. It is cultivated on both sides of the Dora Baltea river, reaching elevations of up to 800 metres above sea level. This makes Mayolet one of the highest-altitude grapes in Italy and the earliest ripening among the native varieties of the Aosta Valley.

The Mayolet vine is known for its high vigour and mid-to-early ripening cycle, offering reliable yields and healthy growth. The grape clusters are medium-small, compact, cylindrical in shape, and occasionally winged. The individual berries are small, round, and black, with a thin, waxy, blue-tinged skin. Its leaves are medium to large, wedge-shaped and typically five-lobed.

Mayolet produces elegant, ruby red wines that are highly valued for their finesse and balance. The bouquet is fine and delicate, revealing subtle floral and fruity notes. On the palate, Mayolet wines are full-bodied yet smooth, with a well-rounded structure and gentle tannins. These characteristics make Mayolet a standout choice for wine lovers seeking lesser-known Italian red wines that reflect the purity and authenticity of mountain viticulture. While Mayolet is often vinified on its own, it can also be blended with other indigenous varieties to enhance aromatic complexity and structure.