Winery CoopÉtoile Dorée Petite Arvine
White wine
This wine generally goes well with
The Étoile Dorée Petite Arvine of the Winery Coop is in the top 20 of wines of Valais.
Wine flavors and olphactive analysis
On the nose the Étoile Dorée Petite Arvine of Winery Coop in the region of Valais often reveals types of flavors of citrus, apples or peach and sometimes also flavors of honey, earth or microbio.
Details and technical informations about Winery Coop's Étoile Dorée Petite Arvine.
Discover the grape variety: VB Cal 6-04
Interspecific crossing obtained in Switzerland by Valentin Blattner between Riesling x Sauvignon Blanc and a variety whose name has not yet been communicated and which is resistant to the main cryptogamic diseases. VB Cal 6-04 can be found in Switzerland, Belgium, Germany, etc. In France, a few plantations have been carried out and it is registered in the Official Catalogue of wine grape varieties under the name Sauvignac liste A.
Last vintages of this wine
The best vintages of Étoile Dorée Petite Arvine from Winery Coop are 2019, 2018
Informations about the Winery Coop
The Winery Coop is one of of the world's greatest estates. It offers 85 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
