Cuvée Madame Rosemary Mathier red

Ferdinand Mathier, great-grandfather of today's best Swiss winemaker of the decade, laid the foundations for the success of the family business now run by Nadia and Diego Mathier. As a dedicated vineyard inspector, he was already aware of the importance of the soil conditions, the vineyards and the microclimate in Valais at the beginning of the 20th century. In 1951, he pressed his first 12,000 liters of wine in the house where guests are now treated to regional specialties and, of course, exquisite wines from the Adrian & Diego Nouveau Salquenen AG wine cellar in the Barrique "Wine & Raclette" restaurant in the village center of Salgesch.

Adrian and Rosmarie Mathier, Diego's parents, played a pioneering role and presented their wines to countless people at numerous trade fairs in Switzerland. This was an important foundation stone for the upswing of the winery. Their tireless work was crowned in 1986 with the world championship title for the Œil-de-Perdrix.

Nadia and Diego have been running the company since 2001. With a great deal of passion and commitment, they have successfully developed the family-run business in the canton of Valais on the basis of continuity and sustainability in line with the company philosophy "Tradition, emotion, innovation and enjoyment - for generations". Countless international and national awards, including Best Swiss Winemaker of the Decade and three-time Swiss Winemaker of the Years 2018-2011-2007, as well as more than 1000 gold medals for their wines are impressive proof of this.

And perhaps the best news of all: in a wine world that will be increasingly characterized by female influences in the future, Nadia and Diego Mathier have already laid an important foundation stone for the successful continuation of the Mathier family's traditional business in their marriage with their five daughters and their future families and will continue to provide people with countless moments of pleasure with their wines in the future.

Listen in, the Mathier family will be happy to introduce themselves to you:

It is up to the cellar master to compose a complex, finesse-rich but balanced taste experience from wines of different characters. Often, colourful, full-bodied and tannic wines are blended with lighter, fruit-intensive wines to achieve a more complex, intense harmony of aromas. The aim is not to conceal the weaknesses of a wine, but to combine strengths; the cuvée should be of higher quality and taste better than the single-varietal wine. In order for a cuvée to present itself as a harmonious composition, characteristics such as fruitiness, acidity, tannin content, alcohol content and residual sweetness have to be very precisely sensory assessed during preliminary tastings. It is an art that requires a great deal of knowledge, skill, sensitivity and experience to finely match complementary varieties to create a particularly round and harmonious wine.

The terms assemblage and cuvée sometimes cause more confusion than clarity. This is because they are used differently in French than in German. In German-speaking countries, the term cuvée and the synonym assemblage are used for a blend of different grape varieties, vintages or sites. Not so in France. Cuvée comes from the French Cuve (vat or wine container) and actually refers to a certain amount of wine in a vessel. Accordingly, in French, each separately bottled wine is called a cuvée - in the sense of bottling. The composition of the cuvée is called assemblage in France. If simple wines are blended, the French speak of a coupage.