There are two things that spark my curiosity when it comes to Valle d’Aosta. One is their ability to manage vineyards literally clinging to slopes that are difficult even to walk on. The second is the diversity of wines and grape varieties that I find myself appreciating more and more every day.
La Source is a winery located in the center of the region. A pity I didn’t discover it during my last wine‑and‑golf trip to the Aosta Valley. However, thanks to my friendship with Lionella Genovese of Eleganza Veneta, I had the chance to chat with Stefano Celi and, more importantly, the opportunity to let some “different things” 😊 pass through my glass. And you know—I’m a curious person.
Around nine hectares between 600 and 900 meters above sea level, wines produced only from their own grapes, and both international and native varieties such as Petit Rouge, Fumin, Premetta, Cornalin, and Vien de Nus. It’s these native grapes, and their enhancement, that catch my attention.
I know two of them. Premetta, Cornalin, and Vien de Nus—I don’t. And that’s where my curiosity kicks in.
Maybe it’s the cold of these places, but if I had to choose an adjective for these wines, I’d call them “dynamic.” Never ordinary, never tiring on the palate, with that underlying acidity that is never intrusive—quite the opposite.
I also want to spend a few words on their white wine “Ensembolo,” a blend of 50% Traminer, 40% Moscato, and 10% Müller‑Thurgau. Long, slightly aromatic, and very interesting when considered from a gastronomic perspective.
I promise I’ll return to Valle d’Aosta, especially since your farmhouse looks very promising…
