Traditional vinification involves stirring the lees and no second fermentation, aged 22 months in barrels.
Light yellow colour with green highlights. Nose of rhubarb and wisteria, hints of pink grapefruit, light toastiness and vanilla. Dry and lively on the palate, with a powerful salty finish. Serving temperature: 8-14°.
It perfectly accompanies foie gras, fish and shellfish dishes, oysters or a platter of mountain cheeses.
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Petite Arvine, the emblematic grape variety of the Valais and Valle d’Aosta, is among the world’s most excellent white grape varieties. Delicate to grow, it produces an elegant wine with a salty finish. Demanding in its choice of suitable plots, it should be reserved for the warmest and driest locations in the Valais vineyards.
Traditional vinification involves pumping over the leaves without second fermentation, and the wine is aged for 22 months in barrels.
Light yellow colour with green highlights. Nose of rhubarb and wisteria, hints of pink grapefruit, light toastiness and vanilla. Dry and lively on the palate, with a powerful salty finish. Serving temperature: 8-14°.
It goes wonderfully with foie gras, fish and shellfish dishes, oysters or a platter of mountain cheeses.
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English
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German
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