Clément
Magliocco
Third-generation winemaker bridging Italian heritage and Swiss alpine terroir. Micro-production natural wines from steep terraces at the foot of the Pennine Alps.
From northern Italy to Valais—three generations of alpine winemaking
Clément Magliocco comes from a family of third-generation winemakers in the Swiss canton of Valais. His grandparents, like many Valaisan families, migrated from northern Italy, bringing with them a deep-rooted wine culture that would define the family's future.
Based in St-Pierre-de-Clages, a small village in the municipality of Chamoson, Clément works tiny high-altitude plots on steep terraces in the Trémazières hillside. The vineyards sit at the foot of the Pennine Alps, benefiting from the dramatic diurnal temperature swings that give Valais wines their signature freshness and minerality.
The family's Italian heritage manifests in Clément's approach—combining the warmth and generosity of Italian wine culture with the precision and alpine freshness of Swiss Valais. Since 2022, he has farmed organically, achieving Bio-Suisse certification in 2023—a significant milestone for this micro-estate.
Minimal intervention, maximum terroir—natural winemaking in the Alps
Clément's approach is defined by radical minimalism. Working with just a quarter hectare of vines on steep, terraced slopes, he maintains permanent green cover between rows to preserve soil health and prevent erosion on the alpine terrain.
All grapes are hand-harvested and fermented solely on indigenous yeasts in stainless steel tanks. The vertical manual press extracts juice gently, preserving the delicate aromatics of alpine varieties. wines are bottled unfined and unfiltered, with only ~15 mg/L of SO2 added—barely perceptible, just enough to ensure stability without compromising the wine's living character.
This is true micro-production—each cuvée is produced in extremely limited quantities, often just a few hundred bottles. The focus is on transparency: letting the stark alpine terroir, with its granite and schist soils, speak through the wine without intervention or artifice.
- Hand-harvested
- Spontaneous fermentation
- Vertical manual press
- Unfined and unfiltered
- Minimal sulfur
- Green cover crops
Pinot Noir, Gamay, Petite Arvine—alpine expressions of Valais
Pinot Noir
Chamoson, AOC ValaisRuby-hued and elegant, this Valaisan Pinot Noir offers ripe strawberry and cherry aromas complemented by subtle spice and leather. Fine-grained tannins, refreshing acidity, and a vibrant mineral finish. A delicate yet expressive alpine red.
Steel tank fermentation
Unfined and unfiltered
~15 mg/L SO2
Gamay
Chamoson, OrganicMade from organically grown grapes in Chamoson, this Gamay embodies the unique alpine terroir of the Valais. Light-bodied with bright red fruit, crisp acidity, and that characteristic Gamay drinkability.
Bio-Suisse certified
Spontaneous fermentation
Low intervention
Petite Arvine
Chamoson, IndigenousThe signature white grape of Valais, grown on the hot, dry terraces of Chamoson. Intense and bright with proud acidity, grapefruit, rhubarb, and wisteria notes with a characteristic saline finish.
Steep terrace vineyards
High-altitude fruit
Mineral finish
Johannisberg
Valais, SilvanerThe Swiss name for Silvaner. A white wine of quiet elegance—subtle herbal notes, white peach, and a distinctly mineral, flinty character that speaks to the granitic soils of the region.
Granite soils
Subtle aromatics
Flinty minerality
Cornalin
Indigenous RedAn indigenous Valais variety making a comeback. Deeply colored with violet aromas, peppery spice, and dark berry fruit. Clément's version captures the rustic charm of this nearly-forgotten grape.
Indigenous variety
Bio-Suisse
Pepper and violet
Humagne Rouge
Ancient VarietyOne of the oldest documented grape varieties in Switzerland. Rustic and tannic when young, developing complex earthy and spicy notes with age. A true taste of Valais history.
Ancient Swiss variety
Biodynamic practices
Earthy and spicy