There is much uncertainty and speculation about the origin of Petite Arvine. Some believe that this variety had originated in Martigny (Switzerland). Some others believe that might have originated in the region of Aosta Valley from where it travelled to Valais (Switzerland) during the middle ages.<\/p>\n\n\n\n
By the way it was registered in Aosta Valley in the 1970s by the Institut Agricole.<\/p>\n\n\n\n
The grape is commonly known as Arvine these days, though the Petite Arvine name was necessary for many years to differentiate it from another grape known as Grosse Arvine (or sometimes Arvine Grande) which has larger berries and which makes wine of a much lower quality. Today, Grosse Arvine is practically extinct (it does not exist in cultivation but only in grape collections) so the distinction isn’t as important.<\/p>\n\n\n\n
The grapes are not happy with soil that is too fertile or marked by too much dryness, they require a loose, sandy terrain with moraine soils.<\/p>\n\n\n\n
The vinification starts with gentle pressing of the berries to produce must. After that it has been allowed to fermentation in stainless steel tanks for 12 days at 18\u00b0C. The wine produced is then allowed to age by the process of Sur Lies and B\u00e2tonnage where the finished wine is allowed to stand in lees and occasionally the sediments are stirred back into the wine for a period of 6 months to enhance their flavour contents. It has great ageing abilities.<\/p>\n\n\n\n