Domaine de La Riva is a natural winery founded in 2022 by Benjamin Dupas in the Haut-Lac region of Vaud, Switzerland, near Villeneuve and the Château de Chillon. A former sommelier with experience at Michelin-starred restaurants (e.g., Oiseau Blanc, LiLi) and the Royal Savoy Lausanne, Benjamin transitioned to winemaking out of passion for natural wines and the Alpine hillsides. The domaine farms ~1 hectare across two parcels—“Sur La Rivaz” and “Les Terreaux”—on the western slopes of Villeneuve, producing ~2,000–3,000 bottles annually of Chasselas, Chardonnay, Pinot Gris, Malbec, Dornfelder, Gamaret, Garanoir, Merlot, and Pinot Meunier. Operating without certifications but following organic and biodynamic principles, Benjamin’s wines, such as In Chasselas We T… and Kitoko Makasi, are sulfite-free (<10 mg/L), vibrant, and terroir-driven, with 50–70% exported to Europe. His collaboration with Jordi Renard (Maison Vulpin) and shared cellar space highlight his integration into the natural wine scene.

Winemaking Philosophy

• Organic and Near-Biodynamic Viticulture: The 1-hectare vineyard, at 550 meters altitude with southwest exposure facing Lake Léman, features 20–50-year-old vines on clay-limestone and Rhône glacial moraine soils under the Rochers de Naye (2,042m). No synthetic chemicals or herbicides are used; grass cover is maintained to promote biodiversity and mycorrhizal fungi. Treatments are limited to sulfur and copper sprays to prevent fungal diseases. All vineyard work, including hand-harvesting into small crates, follows lunar cycles, with minimal soil disturbance to preserve living soils. Benjamin’s practices align with biodynamic principles, though he lacks formal certification, prioritizing natural methods over bureaucracy.

• Natural Winemaking: Minimal-intervention cellar shared with Jordi Renard (Maison Vulpin) in Villeneuve. Whites (In Chasselas We T…, Chasselas, 2023, crisp, mineral) and orange wines (Kitoko Makasi, 2023, Chardonnay/Chasselas/Pinot Gris/Pinot Meunier/Malbec, apricot, spice) ferment spontaneously with indigenous yeasts in stainless steel or amphorae, with 7–14 days skin contact for orange wines. Reds (Bords d’Eaux, Malbec/Merlot, 11%; Sur le Rocher, Gamaret/Garanoir/Dornfelder, 12%) use whole-cluster fermentation in open vats (10–12 days), aged 6–10 months in neutral oak or stainless steel. No fining, filtration, or added sulfites (<10 mg/L). Wines are bottled as Vin de Pays Suisse Chablais, emphasizing purity and fruit expression. Benjamin’s sommelier background ensures balanced, gastronomy-friendly profiles.

• Terroir: Clay-limestone and glacial moraine soils, combined with Lake Léman’s microclimate and high-altitude exposure, yield fresh, mineral whites and structured, vibrant reds. The Rochers de Naye’s limestone influence adds finesse, distinct from Burgundy’s Côte de Beaune but akin to its mineral-driven Chardonnays.

1. Background

• Founder: Benjamin Dupas, born ~1980s, trained at FERRANDI Paris and worked as a sommelier in high-end gastronomy (e.g., Royal Savoy Lausanne, 2016–2021). He managed wine budgets, crafted wine lists, and led tastings, collaborating on exclusive cuvées like “Le Paon” (Blaise Duboux) and “Gamay Royal” (Fabien Vallélian). Inspired by natural wines, he joined Jordi Renard (Maison Vulpin) in 2021, acquiring 1 hectare in Villeneuve in 2022. His first vintage, 2022, marked his shift to full-time winemaking.

• Vision: To craft sulfite-free, authentic wines reflecting Haut-Lac’s terroir, blending sommelier precision with natural wine spontaneity. The name “La Riva” nods to the “Sur La Rivaz” parcel and Lake Léman’s shores.

• Scale: ~1 hectare produces ~2,000–3,000 bottles across 3–5 cuvées. Limited yields and high demand (50–70% exported) make wines scarce, distributed via natural wine networks