Petite Arvine 2018 Maitre de Chais

Petite Arvine 2018  Maitre de Chais AOC Valais Switzerland


Grand Prix du vin Suisse 2019 - Gold


Wallis, Schweiz


Petite Arvine





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Geflügel und Süsswasserfisch


Goldgelb, in der Nase Noten von Grapefruit, Bienenwachs, Zitrone, Honig, Lavendel, interessant und komplex, am Gaumen kernige Struktur, ein Wein mit viel Extrakt, intensiv und voll mit frischer Säure und feiner Mineralik, eine Schweizer Weinmonument.


Grand Prix du vin Suisse 2019 - Gold


Autochthone weisse Walliser Spezialität mit Wurzeln aus römischer Zeit. Ausgebaut wird sie von Trocken- bis zur Spätlese. Hauptanbaugebiete sind Sion, Fully und Sierre.




10 - 12°C




Karton 6er




Barrique 225lt.


The greatest indigenous white grape of Valais is Petite Arvine. Also simply known as Arvine, in historical texts it is mentioned as far back as 1602. Although Petite Arvine can be found in other Swiss regions, an impressive 99.5% of the country’s total plantings are located in Valais.

Petite Arvine’s wines hit a high note with pronounced acidity, a sleek mouth feel with notes of peach, citrus fruits, fennel seed and a saline touch. Because of these appealing attributes, it has an increasingly passionate following. But the Valais region is neither simple nor small, so its wines can vary significantly in style.

A highly mountainous area, Valais boasts a dramatic range of vineyard altitudes. Plantings along its valley floor range from 400m-500m above sea level, while its most elevated and ancient, 800-year-old south facing terraces can go as high as 1,100m, some at gradients up to 70°, even steeper than Côte-Rôtie in France’s Rhône valley.
Its most renowned vineyards include Combe d’Enfer in Fully, a steep and chiselled mountain-hollow, and the Petite Arvine grand cru vineyard in Chamoson. Both make taut, mineral and concentrated wines. Some exceptional examples of these unique vineyard plots are produced by Henri Valloton in Fully and Didier Joris in Chamoson.

Mike Favre of René Favre & Fils, another top producer in Chamoson, points out that winemaking also plays an important role in the final style of the wines. “The original Swiss style is to ferment and age Petite Arvine in stainless steel, keeping the purity of the fruit,” he explains. “But a number of years ago we were asked by our English importer if we could produce a white wine fermented in French barrels, like Burgundy. We decided to try it and our Petite Arvine became a totally different wine, but it turned out well. However, we only use our oldest vines from our grand cru Chamoson vineyard, because it has the concentration and minerality to balance out the oak,” he adds. Today, a number of other producers have followed suit.

However, dry wines are not Petite Arvine’s only success, it can also be used to make gorgeous late-harvest dessert wines – along the lines of Sauternes but generally showing more lift and energy than their Bordeaux counterparts. Anyone who has tasted one of Marie-Thérèse Chappaz’s mind-blowing Grain Noble bottlings will agree.

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