Landeren (2017) - Cave Mont Blanc

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“Landeren” is one of Cave Mont Blanc’s most representative cuvées and comes from historic parcels among the highest in Europe (up to 1.200 m). Prié Blanc is grown ungrafted, thanks to the sandy soils that prevented phylloxera from spreading. 2017, a warm but balanced vintage in the Aosta Valley, gave a broader wine than usual, while keeping great tension.

Landeren (2017) - Cave Mont Blanc

Landeren (2017) - Cave Mont Blanc

Type: Vino Bianco

Area: Italy, Valle d'Aosta, Alta Valle

Appellation: Valle d'Aosta DOC

Grape variety: Prié Blanc

Vintage: 2017

Winery: Cave Mont Blanc

Alcohol: 12.5%

The appellation: Valle d'Aosta DOC

Valle d’Aosta DOC is the only regional appellation of the whole Aosta Valley and one of the smallest, highest and most fascinating in Italy. Established in 1985, it covers the entire regional territory and includes an extraordinary variety of native grape varieties, many of them unique in the world, grown in an extreme mountain setting, often terraced and difficult to work.

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Who makes it: Cave Mont Blanc

Founded in 1983, the Cave Mont Blanc de Morgex et La Salle cooperative brings together around 80 small artisan growers, farming around 18–30 ha of Prié Blanc vines, the only native white grape variety of the Aosta Valley.

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The vine of Landeren

Prié Blanc

Prié Blanc is one of the rarest and most fascinating white grape varieties in Europe, an absolute symbol of the Valle d’Aosta and of heroic Alpine viticulture. Grown almost exclusively in the area of Morgex and La Salle, at the foot of Mont Blanc, it is famous as one of the very few ungrafted varieties in Europe, thanks to the sandy soils and the altitude that prevented the spread of phylloxera. Prié Blanc gives extremely fresh, delicate, mineral and vertical wines, often also made as Metodo Classico sparkling wine.

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Landeren: the Alta Valle area

Alta Valle

Alta Valle

The term Alta Valle generally refers to the highest part of a winegrowing valley, with vineyards lying at higher altitudes than the average for the area.

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Climate: Alpine

Altitude: High Altitude (800-1.200 m above sea level)

Soil: Rocky / granite

Geographical setting: Valley

Profile of Landeren

Primary aromas: Citrus, Alpine herbs, Green apple, Pear

Secondary aromas: almonds

Tertiary aromas: Smoke, Hydrocarbons, Honey, Resin

Tasting notes: A bright straw yellow colour with greenish highlights. The nose is pure, vertical and highly precise: citrus, crisp white fruit and a clear mineral imprint. The palate is taut and sharp, with vibrant acidity and marked savouriness that recalls rock and mountain air. The finish is long, dry and saline, with an almost “glacial” sensation that defines the Landeren style.

Sulphitesyes
BodyFresh
AcidityHigh
TanninAbsent
SweetnessDry
FinishLong
ColourPale straw yellow
ClarityClear

Winemaking methods used for Landeren

Hand harvesting

Hand harvesting is a traditional, painstaking approach to picking, where bunches are selected and cut by hand straight from the vine. Compared with machine harvesting it allows far closer attention to quality, since only the best bunches are chosen and the fruit is not damaged.

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Soft pressing

Soft pressing is a gentle winemaking technique, used to extract the must from the grapes with the least possible pressure. This method makes it possible to obtain a high-quality must, free of excessive phenolic or tannic substances, ideal for producing elegant white, rosé and red wines.

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Temperature-controlled fermentation in stainless steel

Temperature-controlled fermentation in stainless steel is a technique that makes it possible to produce fresh, fruity, clean wines, preserving the varietal aromas of the grapes at their best.

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Ageing methods used for Landeren

In stainless steel (1–6 months)

Ageing in stainless steel for 1 to 6 months is a winemaking practice widely used for young, fresh, varietal wines, aimed at preserving the aromatic fragrance and gustatory integrity of the wine immediately after fermentation. This choice allows the wine to be stabilised, to settle naturally and to be ready for drinking within a few months, retaining vitality, tension and precision.

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In bottle (1–6 months)

Ageing in bottle for 1 to 6 months is a final but fundamental stage in the development of a wine. During this period, the wine – already stabilised and bottled – continues to mature away from oxygen, developing greater harmony between its components. It is a very widespread practice for wines that have completed their ageing in stainless steel or wood and that need a minimum settling time to reach the right balance before going on sale.

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Time on the lees for Landeren

  • Short (1–6 months)