Petite Arvine

Petite Arvine has been rooted in the Valais for at least 500 years, with the earliest written record dating to 1602 in Sion. The International Ampelographic Society recognized it as a native Valais variety in 1878. Despite this long history, the grape fell into near-extinction during the 1970s and 1980s, only to experience a remarkable rebirth in the 1990s. Modern DNA analysis has confirmed it as a true 'orphan' variety, meaning no parent grapes have been identified. The grape was introduced to Italy's Valle d'Aosta in the 1970s, where approximately 20 hectares are now cultivated.

• First documented in Sion, Valais, in 1602
• Recognized as a native Valais variety by the International Ampelographic Society in 1878
• Near-extinction in the 1970s-80s followed by revival in the 1990s
• Introduced to Valle d'Aosta, Italy, in the 1970s

Petite Arvine earns its nickname 'The Diva of Swiss Grapes' through its exceptionally demanding nature in the vineyard. It buds early and ripens very late, up to one month after Chasselas, requiring sites with maximum sun exposure and reliable wind protection. The grape thrives on well-drained calcareous and clay-limestone soils overlaying glacial till, typically on terraced alpine vineyards between 600 and 900 meters elevation. Its thick-skinned, small green-yellow berries carry high phenolic content, though the vine remains susceptible to mildew, botrytis, bunch rot, and mites. The village of Fully holds the title 'capital of Arvine' and celebrates the grape with a dedicated festival.

• Requires terraced, wind-protected sites with maximum sun exposure
• Thick-skinned berries with high phenolic content; susceptible to mildew, botrytis, and bunch rot
• Thrives in calcareous and clay-limestone soils on glacial till
• Fully, Valais, is designated the 'capital of Arvine' with a village festival in its honor

Petite Arvine produces several distinct wine styles, all united by its hallmark bracing acidity and characteristic salty, iodine-like mineral finish derived from the region's mineral-rich soils. Stainless steel fermented versions showcase fresh citrus and grapefruit aromatics. Neutral barrel-aged examples develop greater complexity, adding rhubarb and wisteria notes. Late-harvest and sweet versions highlight stone fruits alongside citrus, and these can age significantly. The grape's complex flavor profile extends to passion fruit and pineapple, making it one of the most aromatic and multifaceted white varieties in the Alps.

• Stainless steel versions: citrusy, fresh, grapefruit-driven
• Barrel-aged versions: complex with rhubarb, wisteria, and mineral notes
• Late-harvest styles: stone fruit, citrus, with excellent aging potential
• All styles share a defining salty, iodine-like mineral finish

Switzerland accounts for the overwhelming majority of Petite Arvine plantings, with 99.7% concentrated in the Valais region. As of 2009, Swiss plantings covered 154 hectares, a figure that has quadrupled since the 1990s revival. Across the border in Italy's Valle d'Aosta, approximately 20 hectares are planted on terraced alpine sites between 600 and 900 meters elevation. Experimental plantings also exist in California and Canada, though the grape remains fundamentally a Swiss variety with deep roots in the Valais.

• 154 hectares in Switzerland (2009), with 99.7% in Valais
• 20 hectares in Valle d'Aosta, Italy, on high-altitude terraced sites
• Experimental plantings in California and Canada
• Swiss plantings have quadrupled since the 1990s