Valais
Switzerland's Largest Wine Region
Valais
Where the Alps meet the Rhône, ancient indigenous grapes thrive in Europe's highest vineyards
The Heart of Swiss Wine
Discover Switzerland's most important wine region, where 22,000 winegrowers cultivate 55 grape varieties across 4,700 hectares of spectacular Alpine terroir
The Valais (Wallis in German) is Switzerland's southernmost canton, a sun-drenched Alpine valley carved by the Rhône River. Here, vineyards cling to steep terraces flanked by snow-capped peaks, creating one of the world's most dramatic wine landscapes.
With 2,500 hours of annual sunshine and only 650mm of rainfall, Valais enjoys the driest climate in Switzerland. The Foehn wind—a warm, dry Alpine wind—sweeps through the valley, accelerating grape maturation and allowing cultivation at altitudes up to 1,100 meters at Visperterminen, among the highest in Europe.
Unlike most wine regions, Valais is defined not by international varieties but by indigenous grapes found nowhere else: Petite Arvine, Cornalin, Humagne Rouge, Amigne, and Heida. These are wines of place, shaped by granite, schist, and ancient glacial moraines.
Valais at a Glance
- Location: Upper Rhône Valley, Swiss Alps
- Climate: Continental Alpine, Foehn-influenced
- Soils: Granite, limestone, schist, moraine, loess
- Key Whites: Petite Arvine, Fendant, Amigne, Heida
- Key Reds: Pinot Noir, Cornalin, Humagne Rouge, Gamay
- Specialty: Late harvest wines (flétri)
A History Written in Stone & Ice
From Celtic tombs to the AOC revolution—2,200 years of Alpine viticulture
The First Valais Wine
Archaeologists discover a ceramic bottle in a Celtic tomb near Sion, with inscriptions suggesting it once contained wine. The Celts offered wine to their dead—a tradition suggesting established viticulture.
Roman Expansion
The Romans establish extensive vineyards in the Rhône Valley. The region becomes a key supplier to the growing empire, with wine production flourishing alongside trade routes.
Medieval Organization
By 1000 AD, vineyards are systematically organized. The 1313 Anniviers Register first mentions specific grape varieties: Humagne and Rèze. By 1300, vineyards have the same dimensions as in the 19th century.
The Terraces of Saillon
First written mention of vineyard terraces ("charmuri" or dry stone walls) in Saillon. Today, Valais has 3,000 km of these walls, some built by Italian masons in the 1700s.
The Birth of Commerce
Following the Sonderbund civil war (1847), lands taken from the Church are bought by wealthy families. The railroad arrives in the 1860s, opening markets. Viticulture becomes Valais's most important agricultural sector.
The Phylloxera Reconstruction
Phylloxera arrives late to Valais (1916). Vineyards are rebuilt using American rootstock. Indigenous varieties are largely abandoned in favor of Fendant, Gamay, and Pinot Noir. By 1957, Valais becomes Switzerland's largest wine region with 3,550 hectares.
Cooperative Provins Founded
After WWI, wine floods the market. Producers unite to form the "Fédération des Caves coopératives valaisannes" (later Provins), establishing quality controls and introducing wooden crates for transport.
The Crisis
Abundant harvests cause prices to collapse. Excess stocks create financial catastrophe. The industry is forced to confront overproduction and quality issues, setting the stage for revolution.
The AOC Revolution
Controlled Designations of Origin (AOC) are implemented. Yield limits are established. Quality controls are introduced. Indigenous varieties make their triumphant return, and Valais enters its modern golden age.
Alpine Terroir
Granite, schist, limestone, and ancient glacial moraines create a mosaic of soils across 100 kilometers of Rhône Valley
🪨 Granite
Lower Valais (Martigny to Fully): Ancient crystalline bedrock creates well-drained, mineral-rich soils. Gamay thrives here, producing wines with cherry and peony aromatics. Often covered by wind-deposited loess.
🦴 Limestone
Central Valais (Sion to Sierre): Active chalk and calcium-rich soils. Pinot Noir excels here, creating elegant wines with bright acidity. Often mixed with gypsum and quartz deposits.
⛰️ Schist
Sion & Vétroz: Layered metamorphic rock that retains heat and provides excellent drainage. Ideal for structured reds and aromatic whites. Creates wines with distinct minerality.
🧊 Moraine
Glacial deposits: Debris left by retreating Rhône Glacier 15,000 years ago. Mixed rocks and sediments create diverse micro-terroirs across the valley.
🌊 Alluvial Fans
Chamoson (La Losentze): Pebbly, gravelly soils deposited by the Rhône over millennia. Extremely well-drained, sometimes very dry. Perfect for concentrated, mineral wines.
💨 Loess
Wind deposits: Calcium-rich sediment built up by wind over granite bedrock. Creates fertile, water-retentive soils that moderate the Alpine climate's extremes.
"The multitude of grape varieties in Valais grow on this mosaic of different soils. Each variety is matched to the terroir where it can best express itself. Gamay loves granite, Pinot Noir chalky soils."
— Swiss Wine ValaisThe Indigenous Treasures
Grape varieties found nowhere else in the world, shaped by 2,000 years of Alpine isolation
White Varieties
Petite Arvine
The flagship of Valais. Delicate, wind-sensitive, late-ripening. Dry versions show grapefruit and wisteria; sweeter styles offer rhubarb and saline minerality. Exclusive to Valais since 1602.
Amigne
First mentioned in 1313. From Vétroz, produces generous, full-bodied wines with blood orange and tangerine notes. Often slightly sweet with exceptional aging potential—decades in the best vintages.
Heida (Païen)
Savagnin Blanc grown at Visperterminen up to 1,100m—Europe's highest vineyards. Citrus and exotic fruits with tonic vivacity. Also known as the "Vin Jaune" of Upper Valais.
Red Varieties
Cornalin
Also known as Humagne Rouge (unrelated to white Humagne). Deep color, notes of morello cherry and cloves. Difficult to grow but produces wines of unmistakable character and rustic elegance.
Humagne Rouge
First mentioned in 1313. Unusual aromas of dried vine leaves, elderberry, and violet. Smooth structure with a unique rustic element. Despite the name, unrelated to Cornalin.
Dôle
Valais's historic blend of Pinot Noir (majority) and Gamay. The rosé version is called Dôle Blanche. An emblematic wine that represents the region's blending tradition.
Fendant:
The Soul of Valais
Chasselas is known as Fendant in Valais—from the French "fendre" meaning "to split," as the ripe berries split under gentle pressure. Nowhere else does this modest grape achieve such heights.
In Valais, Fendant becomes crystalline, subtle, and complex. Its understated aromatic profile leaves room for terroir expression—floral in some vineyards, fruity in others, mineral in the best sites. Often slightly sparkling (perlant), always bright and cheerful.
It is the traditional accompaniment to raclette, the iconic Swiss cheese dish. The wine's acidity cuts through the rich, melted cheese while its subtle flavors don't compete with the meal's simplicity.
Why Fendant Works
- High Altitude: Cool nights preserve acidity
- Dry Climate: Concentrates flavors without rot risk
- Mineral Soils: Adds complexity and length
- Old Vines: Many 50+ year old plantings
- Indigenous Yeasts: Local microflora add character
Production: Fendant represents the majority of Valais white wine production, though Petite Arvine commands higher prices and prestige.
Flétri: Late Harvest Treasures
Switzerland's answer to Sauternes and Amarone—grapes dried on the vine to concentrate sugars and flavors
The Method
Grapes are left on the vine long after normal harvest, often until December or January. The Foehn wind and intense Alpine sun partially dehydrate the berries, concentrating sugars, acids, and flavors. Some producers use passerillage (drying grapes on straw mats), though true flétri happens on the vine.
The Wines
Flétri wines range from off-dry to lusciously sweet. Amigne flétri shows candied orange and caramel. Petite Arvine flétri offers exotic fruits and honey. Humagne Rouge flétri (rare) creates Port-like fortified wines. These are Switzerland's most age-worthy wines, developing for decades.
"Amigne, whether dry or sweet, has an aging potential that is one of the best. After decades, the greatest years are simply sublime."
— Swiss Wine ValaisVisperterminen: Europe's Ceiling
- Highest vineyards in Europe
- Home of Heida (Païen)
- Extreme diurnal temperature shifts
- Glacial moraine soils
- Accessible only by cable car
Vines at the Top of Europe
In the side valley of Visperterminen, vineyards climb to 1,100 meters— higher than any other commercial vineyards in Europe. Only the Italian Aosta Valley, just across the Matterhorn, rivals these altitudes.
Here, Heida (the local name for Savagnin Blanc) produces extraordinary wines. The extreme altitude brings intense UV exposure, creating thick skins and concentrated flavors. Temperatures swing dramatically between day and night, preserving acidity while allowing full phenolic ripeness.
The village is so steep that many vineyards are accessible only by cable car or hours of hiking. This isolation has preserved ancient traditions and indigenous varieties that disappeared elsewhere.
Modern Valais: Quality Revolution
Since the 1992 AOC implementation, Valais has transformed from bulk producer to Switzerland's premier fine wine region
AOC Standards
Strict yield limits (now 1.0-1.2 kg/m²), mandatory quality controls, and geographic restrictions have elevated the entire region. The AOC guarantees authenticity and origin.
Indigenous Revival
Petite Arvine, Cornalin, and Humagne Rouge have returned from near-extinction. These varieties now command premium prices and international recognition.
Grand Cru Sites
The best terroirs—like Amigne's home in Vétroz or Petite Arvine's prime slopes—are recognized as Grand Cru, Switzerland's highest wine classification.
"Valais wines have an important card to play in the context of freer markets with more imports and greater competition: they are notable for their quality, but also their originality."
— Valais Vine and Wine MuseumVisiting Valais
A wine tourism destination like no other—where tastings come with mountain views
🍷 Wine Museums
- Musée du Vin (Salgesch & Siders): Linked by a 6km vineyard nature trail
- Château d'Aigle: Historic castle with exceptional wine museum
- Maison de la Dîme (Saillon): Medieval wine culture
🥾 Wine Trails
- Chemin du Vignoble: 100km trail from Martigny to Leuk
- Visperterminen: Cable car to 1,100m vineyards
- Saillon: Medieval village with ancient terraces
"If your thrills in the region have been limited to black runs down to Verbier or Zermatt, and the only Valaisan wine to have passed your lips is a jug of après-ski Fendant, get ready for a different kind of white-knuckle ride."
— Decanter MagazineSwitzerland's Best-Kept Secret
Valais produces one-third of all Swiss wine, yet only 1-2% ever leaves the country. The Swiss love their own wine too much to export it. This isolation has preserved ancient traditions and indigenous varieties that have disappeared elsewhere.
To drink Valais wine is to taste 2,000 years of Alpine history— Celtic traditions, Roman engineering, medieval monastery expertise, and modern innovation. It is to experience grapes that exist nowhere else, grown at altitudes that defy conventional viticulture, in soils shaped by glaciers and ancient seas.
From the saline elegance of Petite Arvine to the rustic charm of Cornalin, Valais offers a wine experience unlike any other. It is Switzerland's gift to the wine world—if only the world could get a taste.
