VINTAGE
The beginning of spring was particularly hot and dry, with monthly temperatures in March and April exceeding the norm. Winemakers then experienced a rainy summer from July to August which resulted in acetic souring (acid rot - Drosophila Suzukii), but thanks to warm weather in September, the development of rot on the grapes was limited and the grape harvest was able to take place in good conditions.
BLEND
Petite Arvine, Heïda
WINEMAKING PROCESS
The fermentation takes place integrally in new French oak barrel. The lees will be stirred for 6 months. No malolactic fermentation.
MATURATION
The wine is aged for 9 months in new French oak barrels. They have a large grained and benefits from a high level of toasting.
SOILS
The Valais offers a mosaïc of different terroirs. Chalk, chalky schists and limestone compose the selected plots.
VITICULTURE
Depending on the vineyard and the grapes, the pruning is either in guyot simple or cordon. The grapes are selected in the vineyard and hand harvested when they still have a great level of acidity. They are harvested in small boxes to preserve the quality of each grape.
ALCOHOLIC LEVEL
12.7% ABV.
