# Petite Arvine (2021)

- **Producer:** Matthias Orsett
- **Colour:** white
- **Type:** still
- **Grapes:** Petite Arvine
- **Region:** Valais, Switzerland
- **Style:** Natural
- **Alcohol:** 14.0%
- **Average price:** €40
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** grapefruit, lemon, blossom, herbaceous, cream, butter

## About this wine

Matthias Orsett established his micro-domaine in the Canton of Valais in 2021 after studying viticulture in Montmorot and working under legendary natural winemakers Emmanuel Houillon and Pierre Overnoy in Jura. Managing just over one hectare of steep, terraced vineyards in Fully, Orsett works organically and biodynamically on extreme slopes ranging from 460 to 870 meters above sea level. The estate highlights indigenous Valais grape varieties cultivated with meticulous care and minimal intervention.

## Interesting facts

- Bottle labels feature cyanotype photography by Angélique Stelhi, showcasing plants foraged directly near the vine rows.
- Winemaker Matthias Orsett learned natural winemaking in Jura under iconic producers Pierre Overnoy and Emmanuel Houillon.
- Grapes are destemmed manually using a traditional sieve and pressed in a historical 20th-century Marmonier ratchet press.
- Bottles are sealed with crown caps rather than corks to preserve Alpine freshness and eliminate cork taint.

## Food pairing

The electric acidity and characteristic saline finish of Petite Arvine slice cleanly through the rich fats of melted Alpine cheeses like Raclette and Fondue. Simultaneously, its subtle textured weight and mineral drive harmonize wonderfully with local lake fish, citrus-cured seafood, and fresh spring vegetables.

## Wine making process

Grapes are hand-harvested into small crates and manually de-stemmed using a traditional sieve. Pressing is conducted slowly with a historical early-20th-century Marmonier vertical ratchet press. Fermentation occurs spontaneously using only wild yeasts with zero additives. The wine undergoes a 2-week skin maceration of whole grapes and ages on fine lees in neutral tanks and used Burgundian oak barrels before being bottled by gravity without fining or filtration. Minimal total sulfur is used, and bottles are sealed with crown caps.