Pedum

The winery with the Heida...

In 1980, 120 members of the cooperative were able to deliver their grapes to the newly built St. Jodern winery for the first time. Today, more than 500 members of the cooperative produce around 300,000 liters of wine annually, which they bottle in the winery in around 400,000 bottles. Passion, wine as a philosophy of life and the pursuit of the highest quality are the three components that guide the employees at St. Jodernkellerei in their daily work. Added to this is the healthy and diverse nature of the region, which allows the grapes to thrive in the vineyards of Visperterminen up to an altitude of 1,150 meters above sea level.

Visperterminen has been blessed by nature with a mild climate. And its inhabitants, the "Terbiner", have always known how to make the most of the sun and the unique location of their village. It is no coincidence that the special people at the entrance to the Visp Valley are considered strong, unique and full of character - just like their wine.

Traditions are upheld at the St. Jodern winery because they are an obligation. Of course, innovation is also a must: the basis for the creation of modern, high-quality top wines, as the St. Jodern Kellerei has been producing for years. Innovation based on tradition - that is one of the recipes for success in Europe's highest vineyard.

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.