The first Blanc de Noir(s) produced in the Valle d’Aosta, "Mas du Jario" is 100% Pinot Noir that undergoes partial malolactic fermentation and spends 36 months on its lees before disgorgement. Dosage varies with vintage, but is always below 3 grams per liter—just enough to dial in the wine’s impeccable balance and lengthen its elegant finish.