Why does Valais Petite Arvine taste like that?

Characteristically very low tannin and high acidity. Commonly associated with grapefruit, rhubarb, white flowers, salt.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

A wide day–night temperature range is associated with better acid retention, because cool nights slow the respiration that consumes malic acid while warm days continue to ripen the fruit.

Not claiming: That altitude or continentality guarantees high acidity. Both widen diurnal range on average and neither determines the outcome.

Elevation lowers mean temperature and generally widens the diurnal range, both of which are associated with better acid retention. It also raises ultraviolet exposure, associated with thicker skins and higher phenolic content.

Varies: High-altitude sites at low latitude can be extremely hot by day despite a low mean temperature, so the effects do not all point the same way.

Not claiming: That high altitude always means high acidity.

Fermenting in a vessel that contributes nothing, to preserve fruit and freshness.

Not claiming: That every producer of this style uses this method, or that using it is required.

Dry Petite Arvine from the better Valais sites develops for five to eight years. Sweet versions last considerably longer.

Not claiming: That a wine of this style will develop these characters. Ageing potential varies by producer, vintage and storage, and most wine is better young.