Beginning in late 2021, the Valais adventure started with 1 hectare, expanding to 1.7 hectares in 2022 and 1.5 hectares in 2023, with future expansion in 2025. Situated in Ayent, at altitudes ranging from 600 to 850 meters, the vineyard boasts mainly Schist and Limestone soils, with traces of Loess, Quartz, Clays, and others. Its terrace layout rules out mechanization for vineyard tasks, managed instead with manual tools like backpack brush cutters. Organic treatments, with less than 1kg of copper per hectare, are applied using backpack atomizers, and harvests are carried out manually.

Winemaking follows a Burgundian approach, crafting one cuvée per vineyard. Grapes are hand destemmed, with macerations typically lasting 25 days. Aging occurs in old Burgundy barrels ranging from 228L to 600L, with whites pressed on harvest day and aged in 400L barrels. Bottling in August is gravity-fed directly from barrels, with pump usage limited to once a year. All vintages are crafted without additives or sulfites.