Cave Kaléidoscope

Our cellar is in Granois, a village at 900m altitude in Valais (Switzerland): with my partner we took over a winery premises and 1 hectare of vines nearby (chasselas, pinot noir, gamay, pinot gris, sylvaner, diolinoir, humagne).

Since taking over, we haven't used any herbicides, and the native flora is returning. As for treatments, we are in the process of converting to organic farming (without official certification yet, but it's underway) and currently use conventional copper-sulfur treatments, with the aim of planting resistant grape varieties in the coming years.

In the cellar, indigenous yeasts, no starter cultures, no clarification, no filtration, no heating or cooling of the wines, 15-20 mg/l of SO2 for 2024, 0 for our future wines, whole-cluster fermentation, all in fiberglass tanks in 2024, fiberglass, stainless steel, and barrels for 2025, manual bottling with a siphon filler and lever corker.

No SO2 analysis was performed as levels were well below Swiss standards. The only input was that added at bottling. Natural sulfites + added sulfites <30 mg/l