Danilo Thomain Enfer d'Arvier
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Importer:Haw River Wineman
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Italy, Valle d'Aoste
2008
Price: $32.99The Name... Enfier
d’Arvier means the “hell of Arvier,” a reference to the intense heat of
this vineyard site in summer. The vineyards are situated in a steeply
terraced “bowl” that faces directly south and the heat is intensely
concentrated on the vines. It is a tiny but rather remarkable site. Wine
has been made there since at least the 13th century. This vineyard is a
part of the “high valley” just south of Morgex et La Salle, an area
that is high in elevation even by the standards of the mountainous Valle
d’Aosta.
The Region... “The entire DOC of Enfer d’Arvier is about 5 hectares. [Danilo] Thomain owns about one hectare and is the sole independent producer of this wine (the rest, I believe, is vinified by a co-op). He produces about 2400 bottles or so annually. The wine is vinified in cuve and is made from the Petit Rouge grape. The wine is coarse with compelling wild berry characteristics … simple, unrefined, delicious.” - Neal Rosenthal
The Grape... Petit Rouge is often made into a wine that tastes like a spicy Beaujolais, a perfect refreshing red for a hike around Mont Blanc or the Matterhorn, with traditional regional foods like fontina or mocetta, a local prosciutto made from ibex and chamois.
The Region... “The entire DOC of Enfer d’Arvier is about 5 hectares. [Danilo] Thomain owns about one hectare and is the sole independent producer of this wine (the rest, I believe, is vinified by a co-op). He produces about 2400 bottles or so annually. The wine is vinified in cuve and is made from the Petit Rouge grape. The wine is coarse with compelling wild berry characteristics … simple, unrefined, delicious.” - Neal Rosenthal
The Grape... Petit Rouge is often made into a wine that tastes like a spicy Beaujolais, a perfect refreshing red for a hike around Mont Blanc or the Matterhorn, with traditional regional foods like fontina or mocetta, a local prosciutto made from ibex and chamois.
