Winery TrevesPetite Arvine
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
The Petite Arvine of the Winery Treves is in the top 5 of wines of Valle d'Aosta.
Taste structure of the Petite Arvine from the Winery Treves
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Petite Arvine of Winery Treves in the region of Valle d'Aosta is a powerful.
Food and wine pairings with Petite Arvine
Pairings that work perfectly with Petite Arvine
Original food and wine pairings with Petite Arvine
The Petite Arvine of Winery Treves matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of one pot pasta with creamy chicken farfalle, knife feet or chicken breast franc comtoise.
Details and technical informations about Winery Treves's Petite Arvine.
Discover the grape variety: Palomino
Structured dry whites transformed by oxidation and flor into great fortified wines, with a pale golden to amber color, ample palate, offering signature aromas of nuts, almond, bruised apple, yeast (flor), iodine and saline marine notes. A unique profile in the world. Star of Jerez DO, excelling as Fino, Manzanilla, Amontillado and Oloroso. Spanish indigenous variety from Andalusia, one of the most emblematic in the country.
Last vintages of this wine
The best vintages of Petite Arvine from Winery Treves are 0, 2016
Informations about the Winery Treves
The Winery Treves is one of of the world's greatest estates. It offers 2 wines for sale in the of Valle d'Aosta to come and discover on site or to buy online.
The wine region of Valle d'Aosta
Italy's smallest vineyard (~500 ha) between Mont Blanc and Canavese, among Europe's highest vines (up to 1,200 m at Morgex). Native Petit Rouge signature: fine, fresh reds with signature notes of raspberry, violet, alpine herbs, sweet spices and a mineral touch, silky tannins. Local Cornalin, Fumin and Mayolet complete. Firm Nebbiolo (Picotendro), light Gamay.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
