Grosjean is a family estate in the hamlet of Ollignan, on the border of Quart and Saint-Christophe just east of Aosta city. Three generations work fifteen hectares of steep alpine vineyards between 500 and 900 metres, planting native varieties such as Petite Arvine, Cornalin, Fumin, Vuillermin, and Petit Rouge alongside Pinot Noir, Gamay, and Chardonnay. In 2011 it became the first winery in Valle d'Aosta to be certified organic, and it remains one of the region's reference producers for serious mountain wines.
Aosta Valley
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Tasting and direct sales at the family cellar in Frazione Ollignan, by appointment. Visitors taste through the native-variety range: Petite Arvine, Cornalin, Fumin, Torrette Superieur, and the rotating limited cuvees. Bookings are arranged directly with the estate by phone or email; no online booking system is offered.
EnquireTasting and direct sales at the family cellar in Frazione Ollignan, by appointment. Visitors taste through the native-variety range: Petite Arvine, Cornalin, Fumin, Torrette Superieur, and the rotating limited cuvees. Bookings are arranged directly with the estate by phone or email; no online booking system is offered.
EnquireThe Grosjean name appears in Valle d'Aosta records as far back as the seventeenth century, when families from Burgundy and Savoie were invited to repopulate the valley after the plague of 1630. The modern winery dates to 1969, when Dauphin Grosjean bottled his first wines for the Exposition des Vins du Val d'Aoste. His five sons, Vincent, Giorgio, Marco, Fernando, and Eraldo, turned a small family farm into a working estate, and a third generation, Herve, Didier, Simon, and Marco, now leads day-to-day winemaking.
The cellar sits in Ollignan, a hamlet on the right bank of the Dora Baltea between Quart and Saint-Christophe. Vineyards climb the slopes around it: Tzeriat, Rovettaz, Creton, and Touren in Quart; Tzante de Bagnere, Merletta, and Castello di Pleod in Saint-Christophe. Plots sit between 500 and 900 metres on gradients that approach 80 percent, the kind of alpine viticulture that is hand-worked from pruning to harvest. About fifteen hectares yield roughly one hundred and forty thousand bottles a year, modest by national scale but substantial for a Valle d'Aosta cantina.
Sustainable farming has been the default since 1975, when the family stopped using insecticides and herbicides. Organic certification followed in 2011, the first granted to a winery in Valle d'Aosta and the only one in the region for the following decade. Indigenous yeasts, low sulphur additions, and traditional Guyot training reinforce the same logic in the cellar.
The portfolio reads as a tour of the valley's native varieties. Petite Arvine, the white Valle d'Aosta shares with the Swiss Valais, appears in two versions: a Vigne Rovettaz partly aged in oak and a fresher cuvee from the higher Chatel Argent vineyard. Cornalin Vigne Rovettaz and Fumin Vigne Rovettaz show two of the most ageable indigenous reds in the region, while Torrette Superieur, the Petit Rouge-led blend that is the everyday red of the central valley, anchors the range. Pinot Noir Vigne Tzeriat, the Montmary Metodo Classico Extra Brut Rose, and a Donnas (Picotendro / Nebbiolo from the lower valley) extend the line beyond the native palette.
At table, the central-valley Torrette is one of the most natural matches for the region's mountain charcuterie (jambon de Bosses DOP, motzetta, lard d'Arnad DOP) and for Fontina-driven dishes like polenta concia or seupa a la valpellinentse. The whites earn their place beside lake fish and alpine cheeses, while Cornalin and Fumin reach toward braised game and beef carbonade. Drinking Grosjean is the most direct way for a visitor to taste how Valle d'Aosta thinks about wine.
Editorially verified by ItalianWines.co.uk.
Plate I · AOSTA VALLEY
Est. 1969 
Tastings
Tours
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