Cave du ChatillonCave du Châtillon Grand Cru Saillon Petite Arvine
White wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Cave du Châtillon Grand Cru Saillon Petite Arvine of Cave du Chatillon in the region of Valais often reveals types of flavors of earth, citrus fruit.
Details and technical informations about Cave du Chatillon's Cave du Châtillon Grand Cru Saillon Petite Arvine.
Discover the grape variety: Terret
Polymorphic family (blanc, gris and noir, mutations of the same variety) yielding crisp, saline whites with citrus, white flowers, fennel and iodine notes, or light fruity reds. Refreshing palate with preserved acidity under warm conditions. Traditional component of Picpoul de Pinet AOC, present in Languedoc, Côtes-du-Rhône AOC and Châteauneuf-du-Pape AOC (terret noir authorised). Very old Languedoc autochthonous variety, signature of Mediterranean coastal terroirs.
Last vintages of this wine
The best vintages of Cave du Châtillon Grand Cru Saillon Petite Arvine from Cave du Chatillon are 2018, 0
Informations about the Cave du Chatillon
The Cave du Chatillon is one of of the world's greatest estates. It offers 7 wines for sale in the of Valais to come and discover on site or to buy online.
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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
