||Good and regular.
||Diffused in Valle d'Aosta and coming from the Swiss region of Valais.
||The grape has been cultivated in Valais for at least 500 years, although some researchers argue that it may have been brought to the area from Italy or even Savoie in France. Even the origin of the name Arvine is disputed – it could come from the route it took to get to Switzerland, an ancient Roman grape variety, or the Latin word for "arrived". The Petite prefix was initially given to distinguish from the lesser-quality Grosse Arvine grape variety, which is no longer used to make wine on a commercial scale.
||Leaf: medium-large, pentagonal, orbicular; Flat flap, thin; Closed petiole breast V, sometimes with overlapping edges; Just mentioned lateral breasts; Top and bottom glaze page; Irregular teeth.
Bunch: medium, pyramidal, elongated, winged with two wings, compact, sometimes double.
Acino: small, spheroidal; Thinly pruning, thin, consistent skin, often of yellow color; Neutral flavor pulp.
||The wine obtained from petit arvine has good acidity and alcoholic strength, with intense aromas. There is also the sweet version obtained from grapes grapes.