SWEET WHITE WINES

In Europe, the choice sites with the climatic conditions that are indispensable to the production of mellow, liquorous wines are small as well as few and far between. The Valais has several niches which can offer such conditions. In late autumn, a fungus – Botrytis cinerea – develops what is known as the noble rot inside the grapes. While the sugar is concentrated, the tartric acid of the grape is almost completely consumed by the botrytis. This is what produces the characteristic fat, inimitably unctuous and extraordinarily complex aromas and flavours of these noble wines. In great years, Petite Arvine, Ermitage, Johannisberg, Amigne or Malvoisie, vinified en liquoreux, attain exceptional heights.
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