Neyret is a lesser-known red grape variety indigenous to the Valle d’Aosta region in northwestern Italy. It is typically used in blends, imparting structure and perfume to the wines. Neyret’s aromatic profile is delicate yet intriguing, with notes of redcurrant, wild raspberry, and subtle floral undertones complemented by hints of fresh herbs and spice. On the palate, wines made with Neyret deliver medium body, moderate tannins, and bright acidity, resulting in an elegant mouthfeel with red fruit-driven flavours, touches of earthiness, and a gentle peppery finish.
The primary region where Neyret is cultivated is Valle d’Aosta, specifically within the subzones of Donnas and Arnad-Montjovet. Neyret is often blended with Nebbiolo (locally known as Picotendro), Pinot Noir, and other traditional local varieties to produce both still and rosé wines. Typical styles range from fresh, youthful reds with a lively character to more structured, age-worthy blends.
Neyret-based wines pair exceptionally well with regional Alpine cuisine, such as cured meats, soft cheeses like Fontina, grilled poultry, mushroom risotto, and savoury game dishes. Their vibrant acidity and light tannins make them versatile partners for charcuterie platters and rustic stews.