Cave St-PierreRéserve des Administrateurs Petite Arvine
White wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Réserve des Administrateurs Petite Arvine of Cave St-Pierre in the region of Valais often reveals types of flavors of cream, grapefruit or citrus and sometimes also flavors of peach, minerality or lemon.
Details and technical informations about Cave St-Pierre's Réserve des Administrateurs Petite Arvine.
Discover the grape variety: Airen
This is a very old variety that is still very present in Spain, and can also be found in Portugal, but is practically unknown in France. It is registered in the Official Catalogue of wine grape varieties list A.
Last vintages of this wine
The best vintages of Réserve des Administrateurs Petite Arvine from Cave St-Pierre are 2013, 2018, 2012, 2015 and 2017.
Informations about the Cave St-Pierre
The Cave St-Pierre is one of of the world's greatest estates. It offers 55 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: Terroir
Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.
