Bright yellow in the glass. The nose of the ‘Petite Arvine Flour’ is intensely aromatic with notes of orange blossom and white grapefruit. The palate is brimming with salty acidity that balances this fleshy wine, full of citrus and tropical fruit.
Petite Arvine, a white grape variety grown mainly in Valais, Switzerland and in Italy’s Valle d’Aosta, is so named for its small berries. It is unclear exactly where the variety originated; growers and officials from both regions claim it as their own. Petite Arvine wines are defined by their bracing acidity and grapefruit aromas. They often show a touch of salty minerality on the palate. Petite Arvine is early budding and late ripening and is somewhat fussy in the vineyard. It needs sunny sites that are protected from the wind so its grapes can reach full ripeness, which can be up to a month after Chasselas.
Surrounded by the Alps, the Valle d’Aosta is home to the highest elevated vineyards in all of Europe. The region is divided into three main vineyard areas: the upper valley,Valdigne; the central valley; and the lower valley. Most vineyards in the Aosta Valley occupy the steep, south-facing slopes above the Dora Baltea river, a tributary of the Po. The dramatic topography and diminutive size of the valley mean that the area available for viticulture is limited. Much of the valley floor, with its mineral-rich, well-watered soils, is simply too fertile for quality viticulture. As a result, many of the best vineyards here are on the lower slopes, and climb steadily up the slopes to top altitudes of around 1300m above sea level.
Petite Arvine is sourced from the Monjovet vineyard in the East of the valley. Grown on morainic, loose, sandy soils on a south-facing slope. The Monjovet region has traditionally been renowned for its red wine production.
Gentle pressing, 12 day fermentation in stainless steel tanks under controlled temperature (18°C). 9 months “sur lies” maturation with continuous bâtonnage.