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Petite Arvine is a white grape variety grown mainly in Valais, Switzerland and Italy's Valle d'Aosta. It is unclear exactly where the variety originated, and growers and officials from both regions claim it as their own. Petite Arvine wines are defined by their bracing acidity and grapefruit aromas, and often show a touch of salty minerality on the palate.

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.

Petite Arvine is early budding and late ripening, and is somewhat fussy in the vineyard. It needs sunny sites that are protected from the wind so its grapes can reach full ripeness, which can be up to a month after Chasselas. It is susceptible to mildew, botrytis bunch rot and mites, and needs sites which are not too dry. Petite Arvine's saving grace is that it is rather productive – as well as the high quality of its wines.

Many commentators have suggested that Petite Arvine wines are among Switzerland's best. Styles range from dry to lusciously sweet, and many Petite Arvine wines can benefit from short-term cellaring. Despite such high quality, the variety is only planted in small amounts in Switzerland, and in even smaller amounts in Italy.

Synonyms include: Arvine.

Food matches for Petite Arvine include:

• Melted raclette cheese with cornichons
• Smoked ham terrine
• Pan-fried white fish with lemon and capers