MY STORY

Trained sommelier, after years of catering and advising numerous clients, based in Switzerland since 2017, it was in 2019 that I met the two actors who would lead me to make the activity of winemaker my passion.
I live my vines on a daily basis, 1.1 hectares in production, with around 10 different grape varieties and all a range of soils typical of Valais since my plots are located in 3 communes (Savièse, Ayent and Vetroz). I strive to be as attentive as possible to its needs, to favor the fauna and flora naturally present on the premises, very low dosage treatments and above all manual work at each stage accompanied by my punctual but very faithful companions (India, Morgan*2,Guillaume,Auguste,Romain,Tim,Padre,Lucas,...and so many others).

THE CORNULUS DOMAIN

My first employers, Dany and Stèphane, winegrowers for over 30 years, they passed on their know-how to the vines that they have been working organically almost since the beginning and their knowledge of the Valais terroir.
As well as technical and logistical resources.

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MARC BALZAN AND ANDREA GROSSMAN

Present from the beginning to the end of my training, they train me in pruning, winemaking, and the joys of working in total harmony with nature. They give me the opportunity to work my first plots in the commune of Ayent (Cocagne and Echert)

MY WINES

First vintage, 2022, successes, errors, moments of doubt, this is what a vintage is made of. Learn every day to arrive at a finished product, a bottle filled with life, sweat (not too much either) and passion.

​In the cellar everything happens naturally, zero inputs, no fining or filtration, the goal being to bring in the healthiest harvest possible in order to avoid unpleasant surprises. Then the magic of the vintage operates, certain grapes will be destemmed through a manual sieve which allows a final sorting to be carried out or will then go into maceration as a whole harvest. All these decisions are made in the final stretch before the harvest and can vary depending on the profile of the vintage.
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Being closest to the Terroir, seeing the vines go through time and taking root to seek the best of themselves in these thousand-year-old subsoils, taking care of them to maintain good vigor are, for me, the keys to success in winemaking, so each plot is vinified according to its place of production. Vines between 600 and 850 meters above sea level, which are at least 30 years old, with an average yield of 40 Hl/hectare.

2022, a very hot vintage, marked by drought, it produces powerful wines with good maturity.

Little intervention during green work, I choose to keep as many leaves as possible to prevent the sun from burning and destroying the yeast environment. Little treatment with barely 3 passes, so much the better 1 hectare in the atomizer you don't want to do it every weekend especially in the hills of Valais where the slopes are steep, less than a kilo of copper.

Fairly long fermentations which will end in spring, aging on lees, no barrels for this vintage, stainless steel or fiber vats.