The Petite Arvine grape variety is originally from the Valais region in Switzerland, from where it spread to Valle d’Aosta. According to recent Swiss research, it may actually derive from the Prié variety (like Prié blanc), which is itself native to Valle d’Aosta and partially grown in France. The name Petite Arvine comes from the Arvine variety and the small size (petite in French) of its berries. It has a particular affinity for high-altitude cultivation, earning the nickname “vine of the glaciers” due to its ability to thrive in cold and harsh climates. In Valle d’Aosta, Petite Arvine has found the perfect terroir to showcase these characteristics, with vineyards climbing the mountain slopes at altitudes between 600 and 900 meters.
This is considered heroic viticulture, with vineyards on steep slopes requiring significant effort and labor. Petite Arvine is quite delicate and, since it matures late, it needs sunny exposures, poor soils, and not-too-arid conditions. It’s the high altitudes where these vines grow that create strong thermal variations, which in turn intensify the aromatic profile of the grape. The hard work in the vineyard is rewarded with a wine of great elegance and refinement. Petite Arvine is known for the high intensity and appeal of its wines, characterized by the intense minerality and salinity typical of mountain wines, along with a strong potential for aging. Petite Arvine wines are generally still, aged in steel or wood, and often come from late harvests. They have a pale yellow color with greenish reflections and are delicate and very elegant on the nose, featuring floral notes of wisteria and white flowers, followed by fruity aromas of grapefruit, citrus, and passion fruit. On the palate, Petite Arvine wines are seductive and harmonious, with a pleasant mineral note and a beautiful final sapidity, all supported by vibrant acidity.
Petite Arvine wines pair well with shellfish, mollusks, and delicately flavored fish dishes. The longer-aged versions, sometimes matured in wood, can also complement white meats, while the late harvest versions pair excellently with blue cheeses and foie gras.
