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, by successive selections, when they still have a great level of acidity. They are harvested in small boxes to preserve the quality of each grape.
ALCOHOLIC LEVEL
13.2% ABV.
