Morgex Farm and Vineyard Trip - 02/11/2021 - Liceo Linguistico Courmayeur

A visit to the farm.

Paolo Bal describes the daily working of the farm and what is involved in dairy farming. He also explained about the production of DOP fontina (Denominazione d’Origine Protetta in tutta l’Unione Europea) and how it must be produced in compliance Fontina Production Regulations. Fontina cheese has precise characteristics of shape, weight, diameter and specific characteristics that are unique to Alpine dairy farming. DOP Fontina must be produced with whole milk from the Valdostana breed. Paolo explained how the quality of the cheese is greatly effected by what the cows eat. It is therefore important that they cut the grass at the best time to make the most nutritious hay for the cows to eat in the winter. In the summer Fontina has a darker yellow colour because the cows eat from the mountain pastures which are full of wild flowers whereas in the winter the fontina is more of a pale white colour because the cows eat the hay in the barn. Paolo expressed his concern about the increasing amount of rubbish he finds in his fields every year. This rubbish can be very dangerous to the cows because should they eat it along with the grass it could be deadly to them.

Walking from the Farm to the Cave du Vin Blanc

Cave du Vin Blanc - A tour inside.

Students were given a tour around the wine cellar and Nicola Del Negro (enologo) the chief winemaker explained about the how the wine is made and what types of wine are produced.

Walking from the Cave du Vin Blanc to the Vineyard.

The vines of the Cave du vine Blanc

The highest vineyard in Europe and the oldest in the Aosta Valley. Nicola Del Negro explains about what is involved in the maintenance of the vines and how weather and climate has affected grape production in the past 10 years.

At the highest point of the Vineyard.

Observation of trees around. Scots Pine growing on sunny drier part of the valley