IN BREVE
- The first Italian Grape Ale called L’Oriou is born in Valle d’Aosta, the result of a collaboration between Hervé Grosjean and Matteo Leoni.
- The beer combines wine and beer to showcase Valle d’Aosta’s native varieties, using local barley and hops.
- The grape must, particularly Petit Rouge, determines the beer’s color and aromatic profile.
- Production includes fermentation with Saison yeast and a second fermentation in the bottle.
- L’Oriou represents an innovative project to integrate local expertise and promote the Valle d’Aosta region.
An unprecedented project takes shape in Valle d’Aosta: the first Italian Grape Ale produced in the region. It’s called L’Oriou and is the result of a collaboration between Hervé Grosjean and Matteo Leoni, owner of the Agri brewery in Saint-Pierre. A beer with grape must that marks an absolute debut for the region and for Grosjean Vins winery itself.
L’Oriou was born as a synthesis of wine and beer, with the goal of showcasing Valle d’Aosta’s native varieties. The name evokes this territorial identity and celebrates the family of local grape varieties. For Grosjean Vins, known for its attention to territory-focused initiatives, this represents a new step into the world of fermentation.
PROJECT AND RAW MATERIALS
The brewing base uses barley grown in Valle d’Aosta, sourced from the Agri brewery’s fields in the Saint-Pierre area. A small amount of hops from the same area is also added. A choice that keeps the supply chain rooted in the territory.
A Saison yeast, typical of Belgian beers, was selected for fermentation. Processing takes place at a slightly lower temperature to favor the varietal expression of the grape must. The result aims for a fresh, elegant, light, and dry profile. After primary fermentation, the beer is cold-lagered to stabilize it. This is followed by slight warming and bottling, a phase that initiates secondary fermentation in the bottle.
THE ROLE OF PETIT ROUGE
The grape must is the central element of the project. “After careful study of which grape variety to use, we chose Petit Rouge, a native red grape variety capable of expressing intense aromas and great personality. After initial fermentation related to brewing, grape must is added at the end to complete the cycle, giving the beer a delicate pink color and hints of fresh grape aromas,” explains Hervé Grosjean.
Petit Rouge, Valle d’Aosta’s signature variety, contributes to defining the aromatic profile and color of the IGA, entering the production process in the final phase of primary fermentation.
COLLABORATION BETWEEN WINE AND BEER
“Today,” concludes Hervé Grosjean, “we can proudly speak of how this virtuous example of collaboration is able to support and promote our region. An operation that unites the worlds of wine and beer, creating a unique product deeply connected to Valle d’Aosta.”
L’Oriou thus represents a joint project between two Valle d’Aosta producers who share local raw materials and a common vision: integrating different skills to showcase the territory through a new interpretation of Italian Grape Ale.
