Arriving in Switzerland in 2011, originally from the south of France and working in the hotel industry, I am embarking on a major new challenge in 2020: producing my own wine.

My various encounters in the wine world, mainly in natural wine, allowed me to develop a particular interest in this area and to adhere to its philosophy: savoring the fruit of nature while treating it with respect.

​A minimum of interventions for a maximum of emotions.

Vulpine House

The “Maison Vulpin” estate, formerly the “Domaine Crépon” created in 1984 by the Schenk family, is located in the heights of Villeneuve (VD).

The estate includes the cellar and two hectares of vines in one piece, including one hectare of pinot noir. Other grape varieties such as Pinot Gris, Sauvignon Blanc, Chasselas and Gewürztraminer complete the range.
The first vines were planted on these steep hillsides facing the cap of Lake Geneva where the Rhône flows.
Halfway between the Swiss Rhône valley and Lavaux, the Chablais Vaudois terroir is characterized by Rhone moraine and clay-limestone.

from 2022, two ranges of wines will be created:

- Maison Vulpin for wines produced with grapes from the estate.

- Les Vins du Vulpin for wines produced with Swiss grapes grown by other winegrowers.

In the vineyard

The fruit develops in a harmonious biodiversity where all species of fauna and flora live in a symbiosis essential to the good development of the vine.

Producing natural wine means, first of all, being in the vineyard, connected with the elements that Mother Nature gives.

We must also respect the living by adapting the work to be carried out on the plots to the lunar cycle, whether pruning, disbudding or leaf removal. Finally, it is a question of encouraging tillage using plant manure and energized preparations.

In the basement

​The grapes harvested manually, carefully sorted, passed through an electric destemmer crusher then placed in a maceration tank, spontaneously begin their fermentation process thanks to native yeasts: the magic happens naturally. The juice is extracted using a manual or pneumatic hydraulic press.
The wines are bottled without adding any inputs or sulphites and without filtration to preserve the purity of the terroir.

Grapes to wine!