Valle d’Aosta is Italy’s smallest and least populous region, just one-eighth the size of neighboring Piedmont. It covers a mountainous corner of Italy’s far northwest, where the nation’s borders meet those of France and Switzerland. Though small there is a range of both red and white wines are made here from a selection of both native and introduced grape varieties, the most important being Picotendro, the local varietal of Nebbiolo French is the official second language here, and French varietals are just as common as Italian. In addition to the more familiar grape varieties, the Institut Agricole Régional has indexed a selection of native regional grapes. Some of these are well suited to use in single-variety wines, others used only in blends. Petit Rouge is arguably the most important of these (besides Picotendro). Fumin and Vien de Nus are also widely used, creating taut, spicy red wines. Fruity white wines are produced in both dry and sweet styles, from Prie Blanc, Moscato Bianco and Pinot Grigio. Around three-quarters of Aosta Valley wine is produced by several cooperative wineries, which between them have around 450 grower-members. Less than a quarter of the region’s annual production qualifies for DOC status and the majority is sold locally.