from the grape to the glass

The winery building was inaugurated in 2019 and is located near the hamlet of Tennen on the cantonal road from Turtmann towards Gampel.
In fall, we can store and process around 30,000 kg of grapes from our Upper Valais vineyards.

The resulting juice and the fermented wines are handled as gently as possible during all processes.

For example, the winery is moved using only gravity. For this purpose, the winery was designed on three half-levels and connected by two lifting platforms.

Due to the wide range of wines, our cellar houses many small and medium-sized barrels with different wine contents in a small space. The vinification of so many varieties and the different aging methods require good organization and a high level of concentration during all processes.

Thanks to many years of experience and the keen sense of cellar master Diego, we are able to meet our high quality standards year after year.

The winery also features a sizeable barrique cellar, where the full-bodied wines mature.

Aging in the barriques lasts at least twelve months. Shortly after the harvest, around the end of November, we remove the aged wine from the barriques and immediately refill them with the new vintage. This means the barrels remain practically full for up to eight years.

For our wines, we use 228-liter Burgundy barriques of varying ages made of French oak. These are used to age our red wines: Merlot, Pinot Noir Josefine, Zweigelt, Galotta, Regent, Chambourcin, Divico, Zero, and Tambour, as well as our white specialty, Chardonnay Barrique. Aging in these small oak barrels provides these wines with ideal aging conditions and imparts delicate vanilla, roasted, and woody aromas.

We look forward to welcoming you for a cellar tour at some point!