In 1494, Moscato di Chambave reached the table of Charles VIII, King of France. It was no ordinary wine, but already one of the most renowned expressions of the Aosta Valley. Five hundred years later, Moscato Bianco is still cultivated in these valleys, and Chambave is not simply a village, but the very symbol of Aosta Valley Moscato. The vineyards of Rosset Terroir are located in the areas of Champlan, Grenella and La Meyaz, right within the municipality of Chambave. Here, the soil is sandy and stony. The vines grow at around 800 metres above sea level, with north-south exposure. The age of the vines varies: some are over 40 years old, while others are younger. In every case, the roots dig deep into the ground, producing fruit that is concentrated, fresh and precise. Harvest takes place manually at the end of September. The grapes arrive at the winery intact and are immediately handled with care and patience. The process begins with a cold pre-fermentation skin maceration. The skins release aromas before fermentation has even started. Vinification then takes place entirely in amphorae. Part of the grapes remains in contact with the skins for around six months. Not an aggressive maceration, but a delicate contact designed to give structure and savouriness without altering the wine’s aromatic profile. The result is a dry Moscato that behaves unlike any typical Moscato. In the glass, it is crystal-clear straw yellow. On the nose: sage, elderflower and white peach. Aromatics that are precise, clean and without exaggeration. On the palate, it is dry. Salinity immediately takes centre stage. Freshness keeps everything perfectly balanced. The finish is medium in length, floral and slightly citrusy. No residual sweetness: only fragrance and tension. A wine designed to be enjoyed young. At the table, it pairs beautifully with shellfish and freshwater fish. It is also excellent with a herb omelette — a simple yet spot-on local pairing.