Switzerland

From Marie-Thérèse Chappaz's biodynamic heights to Clément Magliocco's natural revolutions in Valais, discover the young guardians of Swiss terroir: Christof Ruof, Timothée Place, and the new generation rewriting alpine winemaking

Switzerland Natural Wine Guide: The New Alpine Wave | Chappaz, Beudon, Chambet & the Young Guard

9 Featured Producers

1100m Chappaz Vineyards

45° Beudon Slope

0 Added Sulfur (Many)

The Young Guard of the Alps

Precision anarchy in Europe's most vertical vineyards

Switzerland's natural wine movement is undergoing a generational renaissance. While the country maintains its reputation for watchmaking precision, a new wave of vignerons is embracing controlled chaos—farming impossible slopes biodynamically, fermenting with wild yeasts at altitude, and bottling without sulfur in cellars carved from glacial rock.

This guide focuses on nine revolutionary producers defining this new Swiss natural wine canon. Marie-Thérèse Chappaz—the matriarch and biodynamic pioneer—works vineyards so steep they require climbing gear, crafting crystalline Humagne and Amigne that express pure alpine mineral. Domaine de Beudon, accessed only by foot or monorail, represents the extreme of Swiss viticulture: organic farming at 45-degree angles on schist and granite.

The new generation—Clément Magliocco (Domaine du Chambet), Timothée Place, Christof Ruof, Lucas Madonia, Valentina Andrei, and the collective Cherouche—brings fresh energy, embracing zero-intervention methods while respecting indigenous varieties like Cornalin, Plant Robert, and the elusive Humagne Rouge. From Ticino's Mediterranean hills to Neuchâtel's Jura-adjacent limestones, these winemakers prove that Swiss natural wine is neither monolithic nor predictable.

The Featured Nine

Marie-Thérèse Chappaz: Valais biodynamic icon
Domaine de Beudon: Extreme altitude terracing
Clément Magliocco: Domaine du Chambet, Valais
Christof Ruof: German Swiss precision
Timothée Place: Neuchâtel naturalist
Lucas Madonia: Ticino boundary-pusher
Valentina Andrei: Alpine elegance
Cherouche: Collective project
O Faya Farm: New wave experimentation

From Fin Bec to Natural Revolution

The evolution of Swiss alpine winemaking

1990s

The Biodynamic Awakening

Marie-Thérèse Chappaz takes over her family estate in Fully, Valais, and immediately begins converting to biodynamic farming—years before it becomes fashionable in Switzerland. Working the impossibly steep "Fin Bec" vineyards (named for the steep "fine beak" of the slope), she proves that rigorous organic farming can work even in extreme alpine conditions. Her early natural experiments face skepticism in a country that prized sterile precision.

2000s

The Beudon Legend

Domaine de Beudon establishes itself as the most inaccessible winery in Switzerland—located at 900 meters on slopes so steep that all work must be done by hand or monorail. The estate becomes a mecca for natural wine enthusiasts willing to make the treacherous climb. Their "Vin des Glaciers" and zero-sulfur Humagne set new standards for extreme terroir expression.

2010

The Generation Shift

Young winemakers return from apprenticeships in the Jura, Beaujolais, and Austria, bringing natural wine philosophy back to Swiss soil. Clément Magliocco takes over family plots at Domaine du Chambet, immediately reducing interventions. Timothée Place begins experiments with unfined, unfiltered Pinot Noir in Neuchâtel. The "Swiss Natural" aesthetic—clean but alive—begins to differentiate itself from French counterparts.

2015

O Faya & The Collective Spirit

O Faya Farm emerges in Valais as a collaborative project focusing on experimental techniques: amphora aging, extended skin contact for Amigne, and field blends of indigenous varieties. Around the same time, Cherouche—a collective of young vignerons—begins sharing resources and knowledge, breaking the traditional Swiss isolationist mentality. Natural wine bars open in Geneva, Lausanne, and Basel featuring these producers.

2020-Present

International Recognition

Christof Ruof gains acclaim for his precise yet wild expressions of Müller-Thurgau and Pinot Noir in German Switzerland. Lucas Madonia and Valentina Andrei bring Ticino into the natural wine conversation with Mediterranean-influenced zero-intervention wines. Swiss natural wine—once entirely consumed domestically—begins appearing on lists in Paris, Copenhagen, and Tokyo. The "Alpine Natural" style (high acid, crystalline, mineral) becomes distinct from Jura or Loire natural wine.

"On these slopes, you cannot fight nature. You must let the vine find its own equilibrium. This is why biodynamic farming works here—it respects the plant's intelligence, not our desire to control." — Marie-Thérèse Chappaz

The Terroirs of the Nine

Valais extremes to Neuchâtel finesse

🏔️ Fully & Charrat (Valais)

Home to Marie-Thérèse Chappaz's Fin Bec estate and nearby Domaine du Chambet. South-facing slopes at 600-1,100m altitude. Steep terraced vineyards (45-60% gradient) on schist and granite. Continental climate with intense UV exposure due to altitude. Chappaz's vineyards are so steep they require permanent safety lines for workers. Indigenous varieties: Humagne Rouge/Blanche, Amigne, Cornalin. Glacial wind patterns create unique stress conditions.

⛰️ Beudon (Valais)

Located above Saillon, Domaine de Beudon sits at 900m on a natural amphitheater of granite and gneiss. Accessible only by foot via a steep mountain path (45-minute climb) or monorail. Complete isolation from road traffic or pollution. Extreme diurnal temperature shifts (20°C difference). Old vines (60+ years) of Humagne and Petite Arvine. The "Beudon" name comes from the local dialect for "beautiful valley."

🌊 Neuchâtel (Three Lakes)

Timothée Place works here near the Jura mountains. Limestone and marl soils (same geology as Jura). Continental climate with cold winters. Pinot Noir and Chasselas dominate, but Place experiments with the rare "Plant Robert" (indigenous red). The region is famous for "Öeil-de-Perdrix" rosé, but natural winemakers here favor whole-cluster fermentation and carbonic maceration. Proximity to France brings Jura influences—oxidative styles and flor interest.

🌲 German Switzerland (Ostschweiz)

Christof Ruof works in the Schaffhausen/Thurgau region near the Rhine. Shell limestone (muschelkalk) and glacial moraine soils. Cooler climate than Valais, requiring later-ripening varieties. Müller-Thurgau (invented here in 1882) and Pinot Noir (Blauburgunder) are specialties. Ruof's approach combines biodynamic precision with natural winemaking—gravity-fed cellars, native yeast, but obsessive cleanliness. The "Germanic" side of Swiss natural wine—order within chaos.

🌞 Ticino (Italian Switzerland)

Lucas Madonia and Valentina Andrei work in this Mediterranean canton south of the Alps. Granite and gneiss soils with distinctly Italian influence. Merlot dominates (85% of plantings), but natural winemakers seek out old vine Merlot and local varieties. Warmer climate allows for riper expressions, but alpine nights maintain acidity. The contrast to Valais is stark—here the wine has Mediterranean generosity while retaining alpine structure.

🌋 O Faya & Collective Sites

O Faya Farm works multiple small parcels across Valais, including some abandoned terraces being restored. "Cherouche" represents a nomadic approach—making wine from purchased grapes or shared vineyards across cantons, emphasizing the collective over the single estate. This represents the newest wave: flexible, collaborative, and terroir-focused rather than estate-bound.

Producer Terroir Matrix

Producer	Region	Altitude	Soil	Specialty
Marie-Thérèse Chappaz	Fully, Valais	600-1100m	Schist, granite	Humagne, Amigne
Domaine de Beudon	Saillon, Valais	900m	Granite, gneiss	Vin des Glaciers
Clément Magliocco	Chambet, Valais	550-800m	Limestone, schist	Cornalin, Humagne
Christof Ruof	Schaffhausen	400-600m	Shell limestone	Pinot Noir
Timothée Place	Neuchâtel	450m	Marl, limestone	Pinot Noir, Plant Robert
Lucas Madonia	Ticino	300-700m	Granite, sand	Merlot, indigenous
Valentina Andrei	Ticino	350-600m	Gneiss	Merlot, white blends

The Featured Nine

Voices of the new Swiss natural wine

Valais – The Extreme Verticals

Marie-Thérèse Chappaz

Domaine Fin Bec, Fully, Valais

The undisputed queen of Swiss natural wine. Farming 12 hectares at impossible angles (up to 1100m) on the Fin Bec estate. Biodynamic since 1999 (Demeter certified), zero chemical interventions. Her "Grain d'Orge" (barley corn) Humagne Rouge is legendary—whole-cluster fermentation, 12 months in old oak, zero added sulfur. "Amigne de Fully" expresses the variety's honeyed complexity without botrytis manipulation. Works with extreme steepness requiring mountain climbing gear. Also produces "Grain Nature"—unfiltered, unfined, bottled by gravity during waning moon. Her wines combine crystalline purity with profound depth, proving that zero sulfur and biodynamics can achieve Swiss precision.

Biodynamic Pioneer Demeter Zero Sulfur 1100m Altitude

Domaine de Beudon

Saillon, Valais

The most inaccessible winery in Switzerland—45-minute vertical hike or monorail ride to reach the cellars. 8 hectares at 900m on granite amphitheater. Organic certified, dry-farmed, extreme terracing (45° slopes). Specializes in "Vin des Glaciers" (ice wine) made naturally by letting grapes freeze on the vine—not cryo-extraction. Also produces zero-sulfur Humagne Rouge "L'Improbable" and Petite Arvine "Les Éroiques." Hand-harvested with pulley systems. The isolation creates pure, unspoiled expressions of alpine terroir. Fermentation in old foudres with native yeasts only. Wines show intense minerality, salinity, and vertical structure. A pilgrimage site for natural wine enthusiasts.

Extreme Terroir Vin des Glaciers Organic Inaccessible

Clément Magliocco

Domaine du Chambet, Valais

Young visionary taking over family vines in the Chambet area (near Martigny). Represents the new generation: respectful of tradition but embracing zero-intervention. Works primarily with Cornalin "The Swiss Pinot Noir" and Humagne Rouge. "Cornalin Macération" spends 30 days on skins in concrete tanks, creating structured, tea-like red with alpine herb notes. "Humagne Blanc" (white version) sees amphora aging for 6 months. Organic farming, hand-harvesting, native yeast. Small production (3,000 bottles). Labels feature hand-drawn art reflecting the chaotic beauty of natural wine. Also experiments with "Pét-Nat" from Amigne. Shows that Valais can produce energetic, low-alcohol natural wines alongside traditional heavy hitters.

Young Generation Cornalin Amphora Pét-Nat

Ticino – The Mediterranean Alps

Lucas Madonia

Ticino (Southern Switzerland)

Working against Ticino's reputation for heavy Merlot, Madonia crafts lithe, Burgundian-influenced reds from old vines. Focus on "field blend" philosophy—co-fermenting different clones and varieties. "Rosso del Ticino Naturale" is unfiltered Merlot with 20% local varieties, whole-cluster fermentation, aged in used Burgundy barrels. Also produces "Bianco di Merlot"—white Merlot made like a skin-contact orange wine, macerating white juice on red skins. Organic farming in granite soils near the Italian border. The wines have Mediterranean generosity but with alpine freshness and acidity. Part of the "Ticino Natura" collective pushing for natural wine recognition in the Italian-speaking canton.

Ticino Merlot Field Blend Whole Cluster

Valentina Andrei

Ticino (Mendrisiotto)

Female vigneronne bringing elegance to Ticino natural wine. Small estate (5 hectares) focusing on high-elevation Merlot and white blends. "Andrei Bianco" is a blend of Chasselas, Müller-Thurgau, and local Bianchetta—skin-fermented for 14 days, creating an amber wine with alpine freshness despite southern latitude. "Rosso di Valentina" is carbonic Merlot—light, fruity, chillable red breaking from Ticino's heavy tradition. Biodynamic preparations, hand-harvesting, gravity-fed cellar. Also produces "Sangue del Ticino" (Blood of Ticino)—deep, structured natural Merlot for aging. Represents the feminization and internationalization of Swiss natural wine.

Female Producer Carbonic Biodynamic Mendrisiotto

Neuchâtel & German Switzerland – Precision & Experiment

Timothée Place

Neuchâtel (Three Lakes Region)

Working in the Jura-adjacent Neuchâtel region with Pinot Noir and the nearly extinct Plant Robert (indigenous red variety). "Place" (the name means "square" or "plaza) produces "Pinot Nature"—100% whole-cluster, carbonic maceration, aged in fiberglass and old barrels, zero sulfur. "Plant Robert Sauvage" rescues old vines (80+ years) from abandonment, creating a light, peppery red with wild strawberry notes. Also makes "Chasselas Macération"—orange wine from the typically neutral grape, showing quince and walnut notes. Jura-influenced but distinctly Swiss—cleaner, more mineral. Part of the "Vins Naturels Neuchâtelois" group.

Neuchâtel Plant Robert Carbonic Rare Varieties

Christof Ruof

Schaffhausen (German Switzerland)

Bringing natural wine philosophy to the German-speaking north with Swiss-German precision. 8 hectares on shell limestone (muschelkalk) soils near the Rhine. Biodynamic certified, gravity-fed cellar carved into limestone bedrock. "Ruof Pinot Noir" is wild-fermented with 50% whole clusters, aged in used Burgundy barrels, bottled unfiltered with minimal SO2 (10ppm). "Müller-Thurgau Orange" is 30-day skin contact version of the typically neutral grape—revelatory, with tea and apricot notes. Also makes "Riesling x Sylvaner Nature"—field blend of ancient vines. The wines show that natural wine can be precise and clean—no funk, just clarity. Labels feature Braille lettering for accessibility.

German Swiss Biodynamic Müller-Thurgau Accessible Labels

Collectives & Projects – The New Wave

Cherouche

Multi-Region Collective

Collective project uniting young vignerons across Valais and Vaud. "Cherouche" (local dialect for "little cherry" or "dear friend") represents shared resources and knowledge. They pool grapes from organic vineyards to make experimental cuvées: "Cherouche Rouge" is a blend of Humagne, Cornalin, and Pinot Noir from different terroirs; "Cherouche Blanc" combines Amigne, Petite Arvine, and Chasselas. All wines are zero-sulfur, unfined, unfiltered. The project emphasizes community over individual ego—labels feature artwork from local artists. Represents the collaborative spirit of the new Swiss natural wave.

Collective Zero Sulfur Multi-Region Collaborative

O Faya Farm

Valais (Experimental Project)

"Faya" means "wild fire" in local Valais dialect—appropriate for this experimental project. Small-scale (2,000 bottles total) focusing on radical techniques: Georgian qvevri buried in alpine soil, 12-month skin contact for Amigne, wild yeast only, zero temperature control. "Faya Rouge" is 100% whole-cluster Cornalin fermented in open-top wood with daily punch-downs by foot. "Faya Orange" is Amigne aged 6 months on skins in amphora—tannic, structured, age-worthy. The project is nomadic—no owned vineyards, working with retired farmers' abandoned terraces, restoring them to organic production. Represents the punk/DIY ethos of natural wine.

Experimental Qvevri Abandoned Vineyards Micro-Production

"We are not making 'natural wine' as a category. We are simply making wine the only way that makes sense on these slopes—with respect, patience, and no additions. The mountain teaches humility." — Clément Magliocco, Domaine du Chambet

The Grapes of the New Wave

Indigenous varieties reinterpreted

Red Variety • The Soul of Valais

Humagne Rouge

Ancient variety possibly brought by Romans or indigenous to the Alps. Parentage linked to Aosta Valley's Petit Rouge. Thick skins, late ripening, naturally high acidity and tannins. DNA shows no relation to Humagne Blanche (unrelated white variety). The new generation (Chappaz, Magliocco) uses whole-cluster fermentation to emphasize its peppery, iron-like character. Natural versions show blood orange, alpine herbs, wild game, and distinct salinity. Can age 15+ years. Chappaz's zero-sulfur versions prove its stability without additives.

Style: Medium to full, peppery, iron, wild herbs
New Wave Approach: Whole cluster, carbonic, amphora
Featured Producers: Chappaz, Beudon, Magliocco, Cherouche
Key Sites: Fully, Saillon, Chambet
Notable: "Medicinal" history (given to new mothers)

Red Variety • The Swiss Identity

Cornalin

Called "Cornalin du Valais" to distinguish from Italian Cornalin (different grape). Indigenous to Valais, possibly from Aosta Valley. Deep color, high acidity, raspberry and pepper notes—similar to Syrah but lighter. Traditionally blended, now celebrated as single varietal by natural winemakers. The new wave uses carbonic maceration (Place, Madonia) to create fresh, chillable versions, or extended skin contact (O Faya Farm) for structure. Magliocco's "Cornalin Macération" shows its ability to handle 30+ days on skins without becoming heavy.

Style: Medium body, pepper, raspberry, high acid
New Wave Approach: Carbonic, long maceration, qvevri
Featured Producers: Magliocco, Place, O Faya, Cherouche
Key Sites: Chambet, Neuchâtel
Notable: "The Swiss Pinot Noir" (but unrelated)

White Variety • The Amber Queen

Amigne

Indigenous to Valais (town of Vétroz). Thick skins, small berries, high sugar potential. Traditionally made as sweet wine (Amigne de Vétroz with gold medals), but natural winemakers (Chappaz, O Faya) are creating dry, skin-contact versions that reveal its true potential. Shows honey, apricot, quince, and walnut when macerated. Chappaz's "Amigne de Fully" ferments on skins for 2 weeks, creating an amber wine with tannic structure that can age decades. The variety's natural resistance to oxidation makes it perfect for natural winemaking without sulfur.

Style: Aromatic, honeyed, structured, age-worthy
New Wave Approach: Extended skin contact (orange wine)
Featured Producers: Chappaz, O Faya, Magliocco (pét-nat)
Key Sites: Fully, Vétroz
Notable: Perfect for qvevri and amphora aging

More Varieties in the Nine's Hands

Rare and reinterpreted grapes

Plant Robert: Nearly extinct indigenous red from Neuchâtel (related to Gamay). Timothée Place rescues 80-year-old vines, creating peppery, light reds with wild strawberry notes.

Petite Arvine: Premium white from Valais (not "petite" at all—full-bodied). Beudon makes zero-sulfur versions showing grapefruit and saline. Natural yeast brings out its wild side.

Humagne Blanche: Distinct from Humagne Rouge (unrelated). Rare white with low acidity, full body, honey notes. Chappaz produces tiny quantities—rich, unctuous, unusual for alpine whites.

Pinot Noir (Blauburgunder): Christof Ruof and Timothée Place treat it naturally—whole cluster, carbonic, no filtration—showing Swiss Pinot can be wild yet precise.

Merlot (Ticino): Lucas Madonia and Valentina Andrei prove Ticino Merlot need not be heavy. Carbonic maceration creates fresh, chillable reds; white Merlot (blanc de noir) experiments challenge conventions.

Müller-Thurgau: Christof Ruof's orange version (30-day skin contact) transforms this neutral workhorse into a structured, tea-like amber wine with apricot and walnut.

Food Pairing & Alpine Cuisine

Matching the new wave to mountain traditions

For Chappaz & Beudon Wines

High-altitude Humagne and Amigne

Valais dried beef: Viande séchée du Valais with Humagne Rouge
Raclette: Traditional melted cheese with Amigne (cuts richness)
Lamb from Alps: Herb-crusted with Cornalin
Morels: Wild mushrooms in cream with Petite Arvine
Cholera: Valais meat pie with pastry crust

For Ticino (Madonia, Andrei)

Mediterranean-influenced reds

Risotto: With saffron or porcini
Polenta: With braised meats or gorgonzola
Charcuterie: Ticino salami and mortadella
Grilled fish: From Alpine lakes with white Merlot
Bruschette: With tomatoes and olive oil

For Ruof & Place (Precision Reds)

German Swiss and Neuchâtel finesse

Cervelas: Traditional Swiss sausage
Fondue moitié-moitié: With Ruof's Müller-Thurgau
Fish from Rhine: Trout or whitefish with Pinot Noir
Mushroom tart: With Plant Robert
Soft cheeses: Vacherin, Époisses-style

For Skin-Contact & Orange Wines

O Faya, Chappaz Amigne, Ruof orange

Smoked trout: From Valais rivers
Strong cheeses: Alpkäse, aged Sbrinz
Offal: Liver, kidneys (traditional Valais pairing)
Spiced dishes: Moroccan or Indian influenced
Walnut bread: Traditional rye with dried fruits

The Nine's Swiss Wine Traditions

Modern takes on ancient customs

Guillonne: Traditional Valais apéritif of wine (often Humagne) mixed with génépi (alpine herb liqueur). The new generation makes natural versions with foraged herbs.

Vendanges: Grape harvest is communal. O Faya Farm and Cherouche organize volunteer harvesting on abandoned terraces, reviving the tradition of mutual aid (entraide).

Caveaux: Wine cellars. Domaine de Beudon requires the pilgrimage hike—visitors earn their tasting. Chappaz offers "nights in the vineyard" during harvest.

Brisolée: Autumn feast of roasted chestnuts, dried meats, and young wine. The nine producers organize collective brisolées featuring natural wines with traditional foods.

No Sulfur Rituals: Marie-Thérèse Chappaz bottles by lunar cycles; Christof Ruof uses Braille labels for accessibility; Timothée Place names cuvées after local geography. Each brings personal philosophy to tradition.

Visiting the Nine

Pilgrimages to alpine natural wine

🏔️ Valais Pilgrimage

Base in Martigny or Fully. Marie-Thérèse Chappaz: Visit by appointment ( tastings in the cellar with views of the Rhône Valley). Domaine de Beudon: The hike—45-minute vertical climb from Saillon (wear boots!) or arrange monorail. Bring picnic; taste "Vin des Glaciers" at altitude. Clément Magliocco: Domaine du Chambet accessible by narrow mountain roads. O Faya Farm: Pop-up tastings in Fully or Sion (check Instagram). Combine with Thermal baths (Ovronnaz or Leukerbad) for après-wine soaking.

🌊 Neuchâtel & Three Lakes

Base in Neuchâtel (beautiful lakeside city). Timothée Place: Visit cellar in outskirts (natural wine bar nearby). Explore Old Town (castle, collegiate church). La Maison du Paturage for cheese. Drive to Jura mountains (30 min) for comparison with French natural wine. Cherouche collective occasionally hosts events here. Combine with Bern (40 min) or Geneva (1 hour).

🌞 Ticino Escape

Base in Mendrisio or Lugano. Lucas Madonia and Valentina Andrei: Visit by appointment (Italian spoken, some French/German). Mediterranean vibe—palm trees, espresso, different from Germanic Switzerland. Castelgrande (Bellinzona castles, UNESCO). Lake Lugano boat trips. Cardada mountain for views. Combine with Milan, Italy (1 hour) or Lake Como (30 min).

7-Day "Nine Producers" Itinerary

Day 1 - Geneva to Valais: Arrive Geneva, train to Fully (2 hours). Evening tasting with Marie-Thérèse Chappaz (sunset over Rhône). Overnight Fully.

Day 2 - The Beudon Pilgrimage: Morning hike to Domaine de Beudon (depart early). Taste "Vin des Glaciers" at 900m. Return to valley, rest. Overnight Saillon or Fully.

Day 3 - Chambet & Sion: Visit Clément Magliocco at Domaine du Chambet. Afternoon: Sion (medieval town, Château de Tourbillon). Overnight Sion.

Day 4 - O Faya & Transfer: Morning pop-up or visit with O Faya Farm. Afternoon train to Neuchâtel (2.5 hours via Bern). Overnight Neuchâtel.

Day 5 - Neuchâtel: Visit Timothée Place cellar. Explore town, lake promenade. Collective tasting with Cherouche if available. Overnight Neuchâtel.

Day 6 - German Swiss: Train to Schaffhausen (1.5 hours). Visit Christof Ruof (limestone cellars, Rhine views). Afternoon: Rhine Falls (Europe's largest). Overnight Schaffhausen or Zurich.

Day 7 - Ticino (Optional Extension): Train through Gotthard Tunnel to Lugano (2 hours from Zurich). Visit Madonia and/or Valentina Andrei. Mediterranean dinner. Overnight Lugano or return to Milan/Zurich for departure.