Region: Valais, Switzerland (specifically Fully and nearby villages like Charrat, Leytron, and Chamoson).
Grape Variety: Primarily Gamay, sometimes blended with Pinot Noir (e.g., the 2023 Petit Nature cuvée is 70% Pinot Noir and 30% Gamay).
Terroir: Granite soils, which impart tension and minerality to the wine. The vineyards are on steep, south-facing slopes, benefiting from over 300 days of sunshine annually and a diverse terroir including loess, granite, alluvial, clay, and limestone.
Vinification:
Biodynamic farming, certified by Demeter since 2003.
Grapes are hand-harvested in small crates to preserve quality.
Whole-cluster vinification (up to 85% whole clusters for Grain Gamay), which enhances varietal aromas and tannins.
Maceration lasts around 14 days with indigenous yeasts for spontaneous fermentation.
Aged in oak barrels (typically second or third-use barrels, not new oak) for about 8 months.
No added sulfites, adhering to the specifications of the Swiss Association of Natural Wines (ASVN).
Region: Valais, Switzerland (specifically Fully and nearby villages like Charrat, Leytron, and Chamoson).
Grape Variety: Primarily Gamay, sometimes blended with Pinot Noir (e.g., the 2023 Petit Nature cuvée is 70% Pinot Noir and 30% Gamay).
Terroir: Granite soils, which impart tension and minerality to the wine. The vineyards are on steep, south-facing slopes, benefiting from over 300 days of sunshine annually and a diverse terroir including loess, granite, alluvial, clay, and limestone.
Vinification:
Biodynamic farming, certified by Demeter since 2003.
Grapes are hand-harvested in small crates to preserve quality.
Whole-cluster vinification (up to 85% whole clusters for Grain Gamay), which enhances varietal aromas and tannins.
Maceration lasts around 14 days with indigenous yeasts for spontaneous fermentation.
Aged in oak barrels (typically second or third-use barrels, not new oak) for about 8 months.
No added sulfites, adhering to the specifications of the Swiss Association of Natural Wines (ASVN).
