Neyret

The Neyret grape is one of the rarest and least widespread varieties of northern Italy, with production levels that have always been quantitatively insignificant. Historical references to Neyret are scarce, with a few mentions found in neighboring France and Switzerland, though its true arrival in the Valle d’Aosta is more likely linked to historical trade with the Canavese area and the wider Piedmont region. Modern DNA studies have confirmed that Neyret belongs to the family of Piedmontese Neretti grapes, closely related to varieties such as Neretto del Pinerolese and Chatus.

The name Neyret is derived from the striking blue-black color of its berries, which give wines made with this grape their deep and vibrant hues. The berries are medium-sized and regular, covered with a thick, waxy skin of an intense blue-black shade. Its clusters are medium, cylindrical, and elongated, often with one or two wings, while the leaves are medium and trefoil in shape. Neyret vines show medium vigor but are notoriously inconsistent in yield, often affected by flower drop (coulure) and irregular fruit set.

Traditionally, Neyret is not vinified as a single-varietal wine. Instead, it plays a supporting role in the blends of Valle d’Aosta, where it is commonly assembled with Nebbiolo, Fumin, and Petit Rouge. In these blends, Neyret’s main contribution is its capacity to enhance color intensity, adding depth and vibrancy to the final wine. Because it is rarely produced on its own, little is known about its full tasting profile in purity, though its character suggests a grape that brings structure and richness to the region’s traditional blends.