Petite arvine

The vineyard has an extension of 10.000 sqm, divided in two different plots at two different altitudes, one at 700 m and the other at 800 m. We harvest these grapes at the end of October to enhance its perfume and aromas. The grapes are put in little boxes, transported to the winery, crushed and left to macerate on the skins for two days.

After that, grapes are squeezed and they begin the controlled fermentation at a temperature always below 18°. The malolactic fermentation is not carried out. After some months of ripening in steel tanks, the wine is bottled in spring. The fining last for two months and the wine is put on sale at the end of the spring.

IN THE VINEYARD

Grape variety: Petite Arvine 100%
Production area: different areas in Saint Pierre
Altitude and exposure: 750/800 mt. SE
Soil: sandy
Year of planting: 2002/2003
Training system: Guyot
Fertilizers: manure
Land management: trimmer
Grape harvest: October
Average yield per hectare: 7 tons

ORGANOLEPTIC PROPERTIES

Light yellow, fruity, aromatic, nice acidity, persistent

SERVING SUGGESTIONS

Aperitif, starters, fish, cheese, white meat

IN THE WINERY

Fermentation: steel, only alcoholic fermentation
Ageing: steel
Bottling: with filtration after 5 months
Availability: 6 months after the harvest
Produced bottles: 8000
Size: 0,375 – 0,75 ml

SERVING TEMPERATURE

11/12°

EVOLUTION

Suited to ageing (7/8 years)

ABV

13,50%/14,00%

IN THE VINEYARD:

IN THE WINERY:

ORGANOLEPTIC PROPERTIES:

Light yellow, fruity, aromatic, nice acidity, persistent

SERVING SUGGESTIONS:

Aperitif, starters, fish, cheese, white meat

SERVING TEMPERATURE:

11/12°

EVOLUTION:

Suited to ageing (7/8 years)

ABV:

13,50/14,00%