Institut Agricole Regional
The Institut Agricole Régional (IAR), founded in 1952, is one of the most important agricultural universities in Italy. Currently, the IAR is composed of a working farm, professional technical school, and research center. IAR is responsible for promoting the study and professional training of students within the agriculture sector, focusing primarily on biodynamic vine growing, wine production, as well as biodynamic fruit and dairy research and production. The focus on developing and utilizing applied research allows the university to combine theory and literal “in the field” training, achieving exceptional results within a short period of time.
As discoveries are made and practices are refined vintage after vintage, new techniques can be tested across multiple varieties simultaneously yielding immediate, quantifiable results, raising benchmarks across the entire production. The university vineyards and the experimental cellar are a precious Val d’Aosta regional resource serving the formation of future young winemakers. IAR gives these students the tools needed to produce innovative and original quality wines. The results of their efforts are regarded by most experts as the best examples of indigenous high altitude varietals in all of Italy.
The Institut tends multiple varieties of indigenous grapevine species that were recovered with much time and energy from old vineyards around the Valle d’Aosta. The LYRA selection includes many unique varietals such as Vuillermin, Cornalin, Fumin, and Petit Arvine to name a few. These wines are textbook versions of each varietal lovingly crafted from vine to bottle. All wines at the Institut are farmed and micro-vinified in lots of 1500-4700 bottles according to Biodynamic principles.
The WIne
Petit Arvine Valle d’Aosta DOC
Varietal: Arvine
Sub-Zone: Cossan
Altitude: 620masl
Soil type: Sandy Moraine (Glacial flow multi-organic)
Vineyard gradient: 35%
Vineyard exposition: South
Vine density: 10,000 p/ha
Training system: Guyot
Harvest: 2nd week September
Vinification: Extended crio-maceration / temperature controlled fermentation inox stainless steel
Aging: 5 months fermentation tanks on fine lees / 1 month refinement in bottle
ABV: 13.5%
Production: 2,600 bottles
Blanc du Prieur Valle d’Aosta IGT
Varietal: 85% Grenache Rouge / 15% allowed varietal mix dependent on vintage
Sub-Zone: Cossan
Altitude: 640masl
Soil type: Sandy Moraine (Glacial flow multi-organic)
Vineyard gradient: 40%
Vineyard exposition: South
Vine density: 10,000 p/ha
Training system: Guyot
Harvest: 3rd week September
Vinification: Extended crio-maceration / temperature controlled fermentation inox stainless steel
Aging: 3 months fermentation tanks on fine lees / 1 month refinement in bottle
ABV: 13%
Production: 1,500 bottles
Vin des Chanoines d’Aosta IGT
Varietal: 40% Mayolet / 20% Cabernet Franc / 20% Nebbiolo
Sub-Zone: Cossan / La Rochere
Altitude: 640masl / 590masl
Soil type: Sandy Moraine (Glacial flow multi-organic)
Vineyard gradient: 48% / 10%
Vineyard exposition: South
Vine density: 9,000 p/ha
Training system: Guyot
Harvest: 3rd week September
Vinification: 15 day temperature controlled fermentation stainless steel rotofermenters
Aging: 7 months stainless steel / 1 month refinement in bottle
ABV: 13%
Production: 3,500 bottles
Petit Rouge Valle d’Aosta IGT
Varietal: 90% Petit Rouge / 10% allowed varietal mix dependent on vintage
Sub-Zone: Cossan
Altitude: 670masl
Soil type: Sandy Moraine (Glacial flow multi-organic)
Vineyard gradient: 35%
Vineyard exposition: South
Vine density: 7,000 p/ha
Training system: Guyot
Harvest: 3rd week September
Vinification: 19 day temperature controlled fermentation stainless steel with automatic pump over
Aging: 7 months fermentation tanks on fine lees / 1 month refinement in bottle
ABV: 13%
Production: 4,700 bottles
Gamay Valle d’Aosta DOC
Varietal: 100% Gamay
Sub-Zone: Moncenis
Altitude: 750masl
Soil type: Sandy Moraine (Glacial flow multi-organic)
Vineyard gradient: 50%
Vineyard exposition: South
Vine density: 6,000 p/ha
Training system: Guyot
Harvest: 3rd week September
Vinification: 18 day temperature controlled fermentation stainless steel rotofermenters
Aging: 7 months stainless steel / 1 month refinement in bottle
ABV: 13.5%
Production: 2,000 bottles
Pinot Noir Valle d’Aosta DOC
Varietal: 90% Pinot Noir / 10% approved varietal mix Sub-Zone: Charvensod / Ampaillan
Altitude: 580masl / 780masl
Soil type: Sandy Moraine (Glacial flow multi-organic)
Vineyard gradient: 15% / 33%
Vineyard exposition: South
Vine density: 8,000 p/ha
Training system: Guyot
Harvest: 2nd week September
Vinification: 12 day temperature controlled fermentation stainless steel rotofermenters
Aging: 7 months stainless steel / 1 month refinement in bottle
ABV: 13%
Production: 4,000 bottles
Vuillermin Valle d’Aosta DOC
Varietal: Vuillermin
Sub-Zone: Cossan
Altitude: 660masl
Soil type: Sandy Moraine (Glacial flow multi-organic)
Vineyard gradient: 40%
Vineyard exposition: South
Vine density: 10,000 p/ha
Training system: Guyot
Harvest: 3rd week September
Vinification: 15 day temperature controlled fermentation stainless steel rotofermenters
Aging: 12 months French oak barrels/ 3 months stainless steel / 1 month refinement in bottle
ABV: 14%
Production: 2,000 bottles
Fumin Valle d’Aosta DOC
Varietal: Fumin
Sub-Zone: Cossan / La Rochere
Altitude: 660masl / 580masl
Soil type: Sandy Moraine (Glacial flow multi-organic)
Vineyard gradient: 44% / 10%
Vineyard exposition: South
Vine density: 9,000 p/ha
Training system: Guyot
Harvest: 1st week October
Vinification: 12 day temperature controlled fermentation stainless steel rotofermenters
Aging: 12 months French oak barrels/ 3 months stainless steel / 1 month refinement in bottle
ABV: 13.5%
Production: 2,550 bottles
Cornalin Valle d’Aosta DOC
Varietal: Cornalin
Sub-Zone: La Rochere
Altitude: 590masl
Soil type: Sandy Moraine (Glacial flow multi-organic)
Vineyard gradient: 10%
Vineyard exposition: South
Vine density: 8,000 p/ha
Training system: Guyot
Harvest: 3rd week September
Vinification: 11 day temperature controlled fermentation stainless steel rotofermenters
Aging: 7 months stainless steel / 1 month refinement in bottle
ABV: 13.5%
Production: 1,500 bottles