The white Prié Blanc grape (also known as Blanc de Morgex) is the main production grape in the area and is used to produce the Blanc de Morgex and de la Salle wines in both a still and sparkling style. Due to its high altitudes, the area has never been affected by the phylloxera louse, which has allowed the vineyards of this area to remain with not grafted rootstocks. The Central Valley is the most productive area of ​​the region and is further divided into four areas: Enfer d'Arvier, Torrette, Nus and Chambave. L'Enfer d'Arvier is a red wine production area around the village of Arvier.

The wines of this area are mixtures produced mainly from the Petit Rouge grape with smaller quantities of Dolcetto, Gamay, Neyret, Pinot Noir and / or Vien de Nus. Previously Enfer d'Arvier had its own DOC denomination but was later incorporated into the Valle d'Aosta DOC. [3] The area of ​​the Torrette sub-area lies east of Arvier and produces a drier wine produced with at least 70% Petit Rouge and smaller quantities of Dolcetto, Fumin, Gamay, Neyret, Pinot Noir and / or Vien de Nus . White wines are produced in this area from a Pinot Grigio clone known as Malvoisie, including a sweet straw raisin wine. East of Nus is the sub-area of ​​Chambave which includes the communities of Chambave, Châtillon and Saint-Vincent. The red wines produced here are composed of at least 60% Petit Rouge with some Dolcetto, Gamay and / or Pinot nero. The white wines produced here come from the Moscato Bianco grape.