This obscure Alpine variety is thin-skinned, and even when macerated for a few days--as in the case of Grosjean's--it never manages much beyond a deep translucent reddish-pink character and a breezy, juicy personality. Prëmetta thrives at extremes of altitude, and Grosjean's is planted well above 800 meters; they macerate the wine for several days, allowing spontaneous fermentation to occur, and raise it in steel on its fine lees for six months. The fruit here sits in the strawberry/cherry part of the spectrum, with ripping Alpine acidity, virtually zero tannic presence, and a telltale savory earth element that belies its Valdostana origins. It sits in that lovely middle zone between a deep rosé and an *extremely* light red