Tucked on a high east-west running plateau in the mountainous is the Val d’Aosta, Italy’s smallest and most far-flung appellation in the northwestern corner of the country. Wine making here is rugged and done entirely by hand, as vines cling to small wind-swept outcrops in the highest altitude vineyards in all of Europe (!). The region’s unique microclimate with little rain and moderate summer temperatures allows optimal maturation and limits the invasion of parasites to the vines, meaning there is little need to chemically treat the vines. Established in 1980, the La Crotta di Vigneron cooperative is now made up of close to 100 contributing growers - who farm a collective total of just 20 hectares, making these wines a true collaborative effort. The coop produces a handful of wines based on indigenous regional grapes, like this white made of 100% muller thurgau, which does very well in mountainous zones. Explosively aromatic and richly textured with creamy white flower notes and clean acidity, this is an excellent winter white, perfect for complementing heartier dishes like root vegetable gratins or hearty fish chowders.