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Albert Vevey started producing wine in 1968, a pioneer in the Val d’Aosta region. During the seventies he was the president of the local co-op of vine-growers and in 1986 he left to focus exclusively on his own wine.
In 1990 Albert’s two sons. Mario, a veterinary, and Mirko, a forest guard, inherited both the winery and their father’s devotion to their land and to the one grape they cultivate, Prie Blanc. This grape is indigenous to the region and is one of the last Italian grapes not grafted on American roots. The phylloxera louse, which during the 1800’s greatly damaged the majority of European vines, couldn’t survive at the high altitudes of Val d’Aosta. Located in the hills just below Mont Blanc, near the French border, the one and half hectares of terraced vineyards sit at more than 1100 meters (3600 ft) above sea level, what are considered to be the highest vineyards of Europe. Over the centuries the Prie Blanc grape has adapted to the dry and cold mountain climate, shortening its vegetative cycle to protect itself from Spring freezes and long Winter months.
The winery produces, in a strictly organic regime, 5000 bottles of Blanc de Morgex et la Salle, a wine with the typical finesse of high altitude whites where delicate notes of mountain herbs and hay give way to dry freshness and bright acidity.