RARE GRAPE VARIETAL RESOURCE

History: Avanà is a red grape variety particularly representative of the mountain viticulture of the middle and upper Val di Susa in Piedmont. The vines need a lot of care, especially in winter, and the grape bunches need to be exposed to the sun so they reach the right color. Many of the vineyards here are terraced and therefore inaccessible to tractors, so the work is done strictly by hand.

In the early 21st century, DNA analysis revealed that the Hibou noir grape historically grown in what is today the Savoie region of France and Valais region of Switzerland was, in fact, the same Avanà grape that is still grown in the Susa Valley of Piedmont. From 1418 to 1713, Piedmont, Savoie and Valais were all part of the Duchy of Savoy and it is likely during this time that Avanà was introduced to each region though today the grape is mostly only found in Piedmont.

Avanà is an early to mid-ripening grape variety that is known for given very highly irregular harvest yields from vintage to vintage. Among the viticultural hazards that the grape is most susceptible to is the fungal infection of powdery mildew.

The Avanà grape is grown almost entirely for winemaking, though a few families prefer it as a table grape because of its thick, flavorful skin. Because the Avanà is not particularly richly colored, it is usually blended with more strongly pigmented varieties such as Barbera, Freisa, or Becuet - (aka Persan) - another local variety from Val di Susa in order to obtain a more balanced wine. If grown in favorable conditions, Avanà can be made into a varietal wine. Wines made primarily or exclusively from Avanà grapes are ruby red, particularly fragrant, are usually no more than 11% alcohol by volume. Avanà is also made into ice wine, which is very rare in Italy.

Just 20% of the vineyard area in Val di Susa (which is small to begin with) is planted with Avanà. This variety is grown less today than it was in the past, many of the vines having been replaced with other varieties (such as Barbera), most of which are not as well adapted to mountainous areas. Today Avanà wines are difficult to find on the market– it is easiest to simply buy small quantities directly from producers, as provided below.

Sources: (https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/avana-grape/) & (https://en.wikipedia.org/wiki/Avana)

VIVC: http://www.vivc.de/index.php?r=passport%2Fview&id=793

Parentage: Unknown

Tasting notes: Fresh red berries, floral violet hints, mountain spice and white or black pepper.

According to Master of Wine Jancis Robinson, as a varietal, Avanà tends to produce light-bodied wines – typically around 10.5% to 11% ABV, with moderate acidity levels and low tannins that are meant to be consumed young rather than cellared.   Source: (Fondazione Slow Food)

Food Pairings: Avanà wine pairs best with light meats, earthy soups, and savory pork dishes because of its high acidity and light body

• Lentil soup with smoked ham hock
• Pork tenderloin with balsamic glaze
• Veal tartare
• Cured meats and medium cheeses

Source: (https://www.wine-searcher.com/grape-1150-avana?srsltid=AfmBOopoWQw6kT6ONMgZmMHWkwA7NYbOeJKdQ9_vEu6xKBUtwkqVTjtI)

Production areas: Pinerolese DOC, Valsusa DOC, Ramie DOC

Producers: https://www.autoctovino.com/grape/avana-slow-food-hibou-noir/

History: Avanà is a red grape variety particularly representative of the mountain viticulture of the middle and upper Val di Susa in Piedmont. The vines need a lot of care, especially in winter, and the grape bunches need to be exposed to the sun so they reach the right color. Many of the vineyards here are terraced and therefore inaccessible to tractors, so the work is done strictly by hand.

In the early 21st century, DNA analysis revealed that the Hibou noir grape historically grown in what is today the Savoie region of France and Valais region of Switzerland was, in fact, the same Avanà grape that is still grown in the Susa Valley of Piedmont. From 1418 to 1713, Piedmont, Savoie and Valais were all part of the Duchy of Savoy and it is likely during this time that Avanà was introduced to each region though today the grape is mostly only found in Piedmont.

Avanà is an early to mid-ripening grape variety that is known for given very highly irregular harvest yields from vintage to vintage. Among the viticultural hazards that the grape is most susceptible to is the fungal infection of powdery mildew.

The Avanà grape is grown almost entirely for winemaking, though a few families prefer it as a table grape because of its thick, flavorful skin. Because the Avanà is not particularly richly colored, it is usually blended with more strongly pigmented varieties such as Barbera, Freisa, or Becuet - (aka Persan) - another local variety from Val di Susa in order to obtain a more balanced wine. If grown in favorable conditions, Avanà can be made into a varietal wine. Wines made primarily or exclusively from Avanà grapes are ruby red, particularly fragrant, are usually no more than 11% alcohol by volume. Avanà is also made into ice wine, which is very rare in Italy.

Just 20% of the vineyard area in Val di Susa (which is small to begin with) is planted with Avanà. This variety is grown less today than it was in the past, many of the vines having been replaced with other varieties (such as Barbera), most of which are not as well adapted to mountainous areas. Today Avanà wines are difficult to find on the market– it is easiest to simply buy small quantities directly from producers, as provided below.

Sources: (https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/avana-grape/) & (https://en.wikipedia.org/wiki/Avana)

VIVC: http://www.vivc.de/index.php?r=passport%2Fview&id=793

Parentage: Unknown

Tasting notes: Fresh red berries, floral violet hints, mountain spice and white or black pepper.

According to Master of Wine Jancis Robinson, as a varietal, Avanà tends to produce light-bodied wines – typically around 10.5% to 11% ABV, with moderate acidity levels and low tannins that are meant to be consumed young rather than cellared.   Source: (Fondazione Slow Food)

Food Pairings: Avanà wine pairs best with light meats, earthy soups, and savory pork dishes because of its high acidity and light body

• Lentil soup with smoked ham hock
• Pork tenderloin with balsamic glaze
• Veal tartare
• Cured meats and medium cheeses

Source: (https://www.wine-searcher.com/grape-1150-avana?srsltid=AfmBOopoWQw6kT6ONMgZmMHWkwA7NYbOeJKdQ9_vEu6xKBUtwkqVTjtI)

Production areas: Pinerolese DOC, Valsusa DOC, Ramie DOC

Producers: https://www.autoctovino.com/grape/avana-slow-food-hibou-noir/

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