The grape variety Mayolet

Mayolet is a rare red grape variety indigenous to the Aosta Valley in northwestern Italy. This mountain grape thrives on steep, well-drained slopes, producing wines celebrated for their delicate structure and aromatic complexity. In the glass, Mayolet reveals a light to medium ruby hue, with an aromatic profile that highlights red currants, wild strawberries, subtle floral notes of violet, and a hint of peppery spice. The palate is marked by vibrant acidity, soft tannins, and a refreshingly moderate alcohol content, resulting in an elegant and approachable wine.

Mayolet is almost exclusively cultivated in the Aosta Valley, particularly in the subzones of Torrette and Nus. The challenging alpine environment imparts a unique freshness and minerality to the wines, setting Mayolet apart from other Italian reds.

Typical Mayolet wines are light-bodied and best enjoyed young to preserve their fragrant, fruit-driven character. These wines can be bottled as varietals or blended with local grapes such as Petit Rouge.

Food pairings for Mayolet emphasize its lively acidity and nuanced fruit flavors. Ideal matches include charcuterie, roasted poultry, freshwater fish, and soft Alpine cheeses. Its versatile style makes it well-suited to regional cuisine and lighter fare.