Winery Candide Bridy - Petite Arvine

Winery Candide BridyPetite Arvine

3.4
Note - 1Note - 1Note - 1Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Petite Arvine of Winery Candide Bridy is a white wine from the region of Valais.
This wine generally goes well with

Details and technical informations about Winery Candide Bridy's Petite Arvine.

Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Malvoisie de Lipari

Intense and candied passito dessert wines with an amber golden robe, a dense and unctuous palate, with signature aromas of dried fruits (dried apricot, fig), honey, white flowers (orange blossom), candied citrus and balsamic notes. A legendary Aeolian profile with very great length. The absolute star of the Malvasia delle Lipari DOC, one of the great Mediterranean dessert wines. French synonym for Malvasia di Lipari, native Italian white grape from the Aeolian Islands.

Last vintages of this wine

Petite Arvine - 0
In the top 100 of of Valais wines
Average rating: 3.411100

The best vintages of Petite Arvine from Winery Candide Bridy are 0

Informations about the Winery Candide Bridy

The winery offers 38 different wines.
Its wines get an average rating of 3.9.
It is in the top 25 of the best estates in the region
It is located in Valais

The Winery Candide Bridy is one of of the world's great estates. It offers 34 wines for sale in the of Valais to come and discover on site or to buy online.

Top wine Valais
In the top 20000 of of Switzerland wines
In the top 6500 of of Valais wines
In the top 300000 of white wines
In the top 900000 wines of the world

The wine region of Valais

Switzerland's largest vineyard, capital of native grapes. Straight, precise alpine whites: light, floral Chasselas (Fendant), signature Petite Arvine with saline, grapefruit and rhubarb notes, rich, apricoty Amigne, mineral Humagne Blanche. Altitude reds: fine Pinot Noir, crisp Gamay, native Cornalin and Humagne Rouge, spicy and deep. Highly precise alpine age-worthy wines.

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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