Winery Albert BiollazLa Réserve du Chasseur Petite Arvine
White wine
This wine generally goes well with
Details and technical informations about Winery Albert Biollaz's La Réserve du Chasseur Petite Arvine.
Discover the grape variety: Camaralet de Lasseube
The camaralet of Lasseube has its origins in the Pyrenees, in Bearn. It can be called gentil aromatique, petit camarau or moustardet. Its bunches are of medium size but its berries are small. The berries turn golden yellow when they reach maturity. This grape variety has two approved clones since 1998: 1023 and 1024. It occupies a little less than one hectare in France and is often vinified with other grape varieties such as lauzet and gros manseng. Camaralet de Lasseube is matured about twenty days after Chasselas. Its more or less compact and winged bunches are not affected by grey rot until after maturity. Its female flowers often expose this grape variety to significant risks of coulure, which makes it possible to obtain an alcoholic wine that is full-bodied but fine. Depending on the type, the aromas of the camaralet de Lasseube may recall fennel, pepper or cinnamon.
Last vintages of this wine
The best vintages of La Réserve du Chasseur Petite Arvine from Winery Albert Biollaz are 2015, 0
Informations about the Winery Albert Biollaz
The Winery Albert Biollaz is one of of the world's greatest estates. It offers 29 wines for sale in the of Valais to come and discover on site or to buy online.
The wine region of Valais
The Valais is the largest wine region and appellation in Switzerland, responsible for around one third of the country's total wine production. The main Vineyard area covers the southeast-facing slopes of the dramatic Rhône river valley as the glacial waters run southwest between Leuk (Loeche in French) and Fully. The river changes direction at Martigny and then runs northwest to exit the valley and empty into Lac Léman (Lake Geneva). Vineyard area here comes to around 4,800 hectares (11,800 acres) and is generally located on (often steep) slopes and terraces between the flat, fertile, Heavy soils at the bottom of the valley - often given over to fruit production, industry and urban development - and the bare rock of the mountainside that towers above.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
