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Johannisberg: this is what the people of Valais call their Sylvaner, which originally comes from Transylvania. After Chasselas, Johannisberg is the most common white grape variety in our region.

It is an ideal accompaniment to asparagus, poultry or fish in sauce. Johannisberg develops its outstanding qualities on dry, gravelly soils, which it finds on selected slopes, particularly in the Chamoson region. It is characterized by its varietal, charming taste, with nuances of herbal tea and a seductive background of fruit and almond aromas. Its complexity, richness and ageing potential, which is well over twenty years, are incredible!

In the Valais, Fendant used to be drunk during the week and Johannisberg on Sundays. Nowadays, however, the Valaisans are increasingly indulging in "äs Balo Johann" during the week too...

The grape variety known as Heida in Valais is called Savagnin in the French Jura or Traminer in Alsace and the Palatinate and is rightly known as the pearl of Alpine wines. The grape variety originally comes from the French Jura, presumably with pre-Christian origins, hence the name Heida wine - Heida. Formerly planted almost exclusively in the vineyards of the Upper Valais (Visperterminen), the grape variety is currently experiencing a great upswing, particularly in the French-speaking part of Valais. There it is called Païen. The wine is light and aromatic with wild, rustic notes; aromas of dry rye bread, dried fruit, citrus and exotic fruit. In the mouth, it presents itself with a beautiful length, combining vinosity, lively freshness and a powerful body. It is characterized by good acidity and tastes good both young and after several years of ageing.

Pinot Blanc (Pinot Blanc) is a widespread white grape variety that belongs to the Burgundy family and is therefore one of the absolute classics among European varieties. The Pinot varieties are thought to originate from the area between Lake Geneva in Switzerland and the Rhône Valley in France. In South Tyrol in Italy, the grape variety is very popular as Pinot Bianco, in Styria and Alsace it is called Clevner, and in the rest of France it is known as Pinot Blanc. As diverse as the names are, the cultivation of Pinot Blanc is just as widespread.While almost no white Burgundy is cultivated in Burgundy today, as the Chardonnay grape, which is closely related to Pinot Blanc, is preferred almost everywhere due to its lower susceptibility to rot, the variety has been enjoying growing popularity in other wine-growing regions for years. Pinot Blanc is now not only widespread in Europe, it is also grown in more than twenty other countries around the world - it is even known in Canada, New Zealand and Uruquay. The world's largest Pinot Blanc vineyard is in Germany, where cultivation has doubled in the last decade.

The grape is small and compact. Small, greenish-yellow berries. The must is neutral, rich in sugar and has good acidity. It produces powerful, vinous, generous wines that are often aromatically discreet when vinified on their own. In blends, it lends a mellowness and backbone and its vivacity is particularly appreciated.

This alpine grape variety par excellence was once widespread throughout the entire Alpine region. Today, Resi, also known as Rèze, is a rarity and only grows in Valais. In the past, glacier wine (also known as Vin des Glaciers) was made from this grape variety. Today, it is only an insignificant component of this wine from the Eiffel Valley (Val d'Anniviers) and can only be found in very small numbers in Valais. The late-ripening variety produces wines with a light structure, lively acidity and a slightly resinous taste that develops during ageing.

Important old vine, widespread throughout the world. However, its cultivation in the Bordeaux region is of particular importance. There, together with Sauvignon Blanc, it produces the Sauternes and Barsac wines. The wines sometimes have a less fruity bouquet and taste. Typical aromas such as figs and citrus fruits can be found. A green apple note is often noticeable in young, dry wines. They are therefore often blended with Sauvignon blanc and Muscadet. The vine is the world's most widely cultivated variety for top wines. Due to its thin skin, it is susceptible to noble rot and therefore ideal for the noble sweet wines in Sauternes and Graves. Château d'Yquem, for example, contains 80% of this variety. The most important growing regions are Sauternes, California, Australia and Chile. It is also widely cultivated in South America and South Africa.

This grape variety, which is only found sporadically in Switzerland, produces wines that are characterized by a herbal bouquet and waxy and lemon-like aromas.

Chenin Blanc is an old white wine variety that has been cultivated in France since the 9th century. In addition to the traditional vineyards in France, the variety has become particularly native to South Africa. Low yields and the interplay of climate and soil play a fundamental role in the quality of the grapes and the distinct varietal character of Chenin Blanc wines. The versatility of Chenin Blanc is particularly remarkable, as the grape variety can give rise to very different types of wine. Depending on the vineyard location and the winemaker's interpretation, the spectrum ranges from light, flowery white wines with high acidity to complex growths with great aromatic depth. Chenin Blanc is also capable of producing sparkling wines full of character or - as the grape variety is extremely susceptible to the noble rot Botrytis - excellent, long-lasting sweet wines.

Its cradle may lie in Champagne, where it is also known as "epinette" or "epinette blanche". However, Champagne and Burgundy are still arguing about the origin of this grape. It is the most widely cultivated white grape variety in the world. The grape variety was introduced to Valais around 1920 and has been increasingly planted in Valais in recent years.

For a long time, Chardonnay was made into an expansive, ripe, slightly sweet wine. As the taste developed towards drier wines, Chardonnay was harvested earlier and earlier to produce fresher wines with notes of white fruit and flowers. As in Burgundy, these wines are also often matured in oak barrels in Valais.

Riesling is an absolute terroir grape variety that distinctly reflects the external conditions in which the vines have grown. Depending on the composition of the vineyard soils and the climatic influences, Riesling produces very different wines. Riesling produces the best results in cool-climate growing regions, but then places very high demands on the location, as the grape variety only ripens very late. The distinct varietal aroma of Riesling is usually determined by fruity notes reminiscent of peach or apricot or even tropical fruit; the minerality of the soil is also often clearly reflected in the bouquet of the wine. On the palate, the wines always have a zesty acidity to counterbalance the intense fruit of the grape variety and are crisp, lively, fresh, steely and elegant in taste. Good Rieslings have considerable ageing potential and develop a multi-layered complexity over the years with aromas of almonds, honey and a distinctive petrol tone, while the acidity gains in harmony with increasing maturity.

Similar to Chenin Blanc, Riesling is a grape variety that allows a wide variety of wines to be produced - from lean and dry to expansive and richly sweet. In addition to first-class, dry Rieslings, which range from down-to-earth everyday wines in liter bottles to limited top wines, Riesling grapes can also be used to produce first-class sparkling wines from classic bottle fermentation, semi-dry Kabinett wines and numerous noble sweet Prädikat wines such as Auslese, Trockenbeerenauslese or ice wines with decades of ageing potential.

It was once used to deter grape thieves: "Gouais" was a synonym for bad wine.
Now the Gwäss variety is being planted again. Mainly here in Valais, but also in the Aosta Valley and in Germany. Gwäss is the Casanova of the vines. With this piquant saying, the scientist José Vouillamoz from Sion, who researches the genealogical analysis of vines, alludes to the many "children" of Gwäss or Gouais blanc. It is the "father" of around 80 grape varieties and is considered to be the oldest variety known by name in the world. Some of its "children" became famous: Chardonnay, Gamay, Rheinriesling, Furmint and Blaufränkisch. Gwäss - also known as Heunisch - is a high-yielding powerhouse and has been crossed with over 100 grape varieties.

What does Gwäss smell and taste like? It is a pale yellow white wine that reveals clear lemon aromas on the nose, which can develop into grapefruit and green apple on the palate. There is also a delicate smoky note.

The Mennas grape variety ripens exclusively in the vineyards of the Diroso winery, as it was created by Hans-Peter Baumann himself. It is a cross between the well-known Gewürztraminer vine and the old Valais variety Gwäss. The idea for this cross arose from Hans-Peter's desire to give the low-acid but voluminous and fruity Gewürztraminer more acidity - and thus a better structure and good shelf life. The new Mennas grape variety combines the qualities of the two crossing parents and thus fully meets the breeder's expectations. After 15 years of breeding work, a multi-layered and dense white wine with an elegant acid structure was created, which has been cultivated exclusively by the breeder himself in Visperterminen on 0.2 hectares since 2000.

Because of its slightly reddish grape color, Gewürztraminer is also called Roter Traminer. Its origins are not exactly known, but it is probably found in south-eastern Europe. The name comes from Tramin in South Tyrol, where the grape has been cultivated since the 11th century. It is rather rare in Valais and is usually not pressed pure. Gewürztraminer produces very aromatic wines with a fragrance reminiscent of rose petals and lychee.

The type of soil also has an influence on the taste: the granite soils in Alsace - where two thirds of the entire world production comes from - give the white wine a different aroma than the soils here in Valais. Here, Gewürztraminer is much less sweet.

Marsanne - known as Ermitage in Valais - is a grape variety from the French wine-growing region of Côtes du Rhône and was introduced to Valais in the 19th century.

Its fruit produces full-bodied wines with aromas of red fruits. The little secret of Marsanne: a daring grape variety that is not afraid to grow in dry, less fertile soil. However, this powerful, late-ripening variety only develops its potential on the best sites and only when quantities are strictly limited.

Certain vintages allow late harvests. As a sweet wine, Ermitage offers a rich body, sensual opulence and subtle aromas reminiscent of truffles, honey and raspberry spirit. Whether dry or sweet, Ermitage needs a few years to mature, as its harmony becomes increasingly expressive over the years!

Roussanne is a rare, characterful grape variety from the Rhône Valley that has found a new, alpine expression in Valais. It combines aromatic depth - pear, flowers, herbs, sometimes honey - with elegant structure, fine flavour and surprising freshness. Not a simple wine, but a discovery for the curious: multi-layered, idiosyncratic, long-lasting. Those who engage with it will be rewarded with quiet greatness.

Completer is an old grape variety from Graubünden that was first mentioned in 1321 in Malans near Chur. The name is derived from the Benedictine monks' evening prayer, the Completorium, after which they were allowed to drink a glass of wine in silence. Modern research has shown that the grape variety continues to exist in Valais under the erroneous names "Kleine Lafnetscha" and "Grosse Lafnetscha". Incidentally, the Lafnetscha grape variety, another rarity in Valais, originated from a cross between Humagne Blanche and Completer.

Thanks to the influence of the foehn wind, this late-ripening grape variety produces aromatic, full-bodied wines whose high natural acidity ensures excellent ageing potential. Having almost disappeared in the 1960s, the rare Completer variety is now cultivated in Switzerland, mainly in Graubünden, but also in Zurich and, more recently, in Valais. All Completer vines cultivated today originate from a single vine in Malans. In Valais, the Kleine and Grosse Lafnetscha could no longer be propagated because the pergola system fell victim to road construction. An ancient Completer vine was found by chance in the Vinesch vineyard in the Mattertal. Valentina Andrei, a winegrower in Saillon, pruned, grafted and planted vines from this vine.

Completer wines generally have complex aromas of quince, ripe apples, plums and honey. On the palate, they are completely dry, with a lush structure, very high natural acidity and a tendency to oxidize slightly.

Pinot Noir, also known as Blauburgunder, is by far the most widespread variety in Valais. It originally came from Burgundy and was introduced by the State Council in 1848. He wanted to give new impetus to Valais viticulture, which was undergoing a period of fundamental change at the time. It has found its second home in the limestone and magnesium-rich soils of Valais.

Pinot Noir, which ripens early and is equally resistant to heat and cold, is popular in Valais. It produces wines of very different expressions, which is favored by the great diversity of terroirs in Valais. It can be drunk young, but age gives it dignity, nobility and distinction.

Dôle is a name reserved for Valais for what is probably Switzerland's best-known red wine. There is no grape variety called Dôle.

The lively Valais Dôle is the result of the union of the two most common red wine varieties in Valais: Pinot Noir and Gamay. The Pinot Noir gives the Dôle its breed, nobility and bouquet. Gamay is responsible for its fruitiness and robustness. Together, they must make up at least 51% of the blend, with Pinot Noir accounting for the larger share. Until 2020, this value was still 85%. Other red grape varieties can complement this cuvée: Gamaret, Garanoir, Carminoir, Ancellotta, Diolinoir, Merlot or Syrah, for example. Some give the wine color, others structure and tannins, others a touch of aromatic fantasy.

The unmissable Valais Dôle can therefore develop a variety of expressions, depending on the terroir and the producer. But it is always a discovery!

Humagne Rouge is sometimes referred to as an autochthonous Valais grape variety, but it is only the Valais name for Cornalin d'Aoste. From a genetic point of view, Humagne Rouge is the daughter of Cornalin and has no relation to Humagne Blanche. It immigrated to Valais via the Great St. Bernard Pass.

Humagne Rouge is a connoisseur wine with a very light color, personality and character. Robust and late-ripening, it seduces the palate with an earthy, aromatic profile (notes of wild berries, undergrowth, tree bark and violets) and is then densely woven on the finish. It deserves a few years of ageing and, with its wild bouquet, is a particularly wonderful accompaniment to game specialties.

Syrah is a grape variety that is grown all over the world. However, it has naturalized best in the upper part of the Côtes-du-Rhône. Although it is rare in Valais, Syrah has found all the conditions here, in the best locations, to show off its characteristics to their best advantage.

The wine has a dark, slightly purple color with a strong body and spicy notes and sufficient tannins. This means that the wine can be stored for several years. On the nose, it expresses wonderful notes of spices, black pepper and wild berries. Powerful and elegant.

Durize ("Vieux rouge de Fully" = "old red from Fully") is a red grape variety that is cultivated in small quantities in Valais. It is practically only native to Fully and is said to be related to Humagne Rouge or Cornalin. It is a very old variety and probably originates from the Italian Aosta Valley.

A full-bodied red wine is made from Durize. In less good years, however, the wines are low in alcohol and high in acidity. The variety is early-maturing and yields moderately but very irregularly. It is also very sensitive to magnesium deficiency in the soil. The berries are extremely crunchy.

The Cabernet Sauvignon grape variety is highly regarded around the world and is considered by many wine connoisseurs to be the best for red wines. It is not for nothing that it has been awarded the status of "Cépages nobles", which places it among the noblest grape varieties. The phenols contained in the seeds make the variety ideal for both barrel ageing and long bottle ageing.

Cabernet Sauvignon is a natural cross between the Cabernet Franc × Sauvignon Blanc varieties. It is native to the Bordelais, but is successful worldwide, and has recently become increasingly popular outside of Europe. Even outside of its homeland, the variety retains its uniqueness and character. The terroir has little influence on the taste promise of Cabernet Sauvignon red wine. However, the craftsmanship of the winemakers has a lot to do with the bouquet and structure.

Cabernet Franc is not as widespread as the better-known Cabernet Sauvignon, but is more undemanding in terms of climatic requirements. To this day, it is one of the six grape varieties that may be used for red wines in Bordeaux (the others are Cabernet Sauvignon, Carménère, Malbec, Merlot and Petit Verdot). Cabernet Franc is a popular blended wine, especially in France and Italy. Compared to Cabernet Sauvignon, the tannin content is lower, the wines are significantly less astringent and can therefore be drunk younger.

The Cabernet Franc grape variety is known as the forefather of Cabernets - especially Cabernet Sauvignon, which is a cross between Cabernet Franc and Sauvignon Blanc. However, the Merlot grape variety is also partly descended from Cabernet Franc. The other part leads to the Magdeleine Noire des Charentes, a grape variety that is probably extinct today.

Cabernet Franc is vinified into pleasant, juicy red wines with good body, which offer an exceptional taste experience. Cabernet Franc is known for its typical raspberry aroma. In addition, aromas of blackcurrant leaves, strawberries, liquorice and violets are often found in the red wines of this grape variety.

Gamaret is a red grape variety. It is a new variety developed by the Swiss Federal Research Station for Plant Production (Agroscope RAC Changins) in Pully. André Jaquinet and Dominique Maigre developed this variety in Pully in 1970 by crossing Gamay and Reichensteiner (white grape variety). In 1991, the variety was added to the Swiss list of varieties. Gamaret was originally intended to give assemblages more color, but it is also convincing as a soloist.

Thanks to the thick grape skin, Gamaret has a very high resistance to gray mould rot (Botrytis cinerea). Thanks to this and its early ripening, Gamaret is very popular with producers. Wine lovers appreciate Gamaret for the colorful, spicy red wines it produces. The wine can be stored well.

The Zweigelt grape variety, a Klosterneuburg new breed from the red wine varieties St. Laurent and Blaufränkisch, is now the most widespread red wine variety in Austria. It has now also found its way from Austria to the Valais, but is still considered an insider tip here!

Zweigelt produces fruity, warm, full-bodied wines with an attractive acidity. The light aromas of sour cherry, vanilla, blackberry and walnut are accompanied by soft tannins.

Galotta is a new blue variety from Switzerland. The cross between the Gamay and Ancellotta varieties was created in 1981 at the Swiss Federal Research Station for Plant Production (Agroscope RAC Changins) in Pully. From 1995 onwards, large-scale field trials were carried out in vineyards in Valais, Vaud and Ticino. Galotta has been included in Swiss viticulture statistics since the 2005 vintage. The area under Galotta has increased to over 13 hectares in recent years, but although it is already cultivated throughout Switzerland, it is still a rarity.

Galotta produces fruity wines with intense aromas of red berries. The wine is concentrated and rich with fine yet racy tannins. Galotta is also often used for blends.

Lagrein was probably named after the Lagarina Valley in Trentino, but we don't know for sure. What is certain is that South Tyrol and Trentino have always been the stronghold of this grape. It feels at home in warm locations, where it develops an intense aroma of cherry and wild berries, complemented by a distinctive scent of violets. The Lagrein is a real seducer on the palate, full-bodied, velvety and round. Skilful barrique ageing enriches it with spicy nuances. And: Lagrein is a real gourmet wine: whether ragout with polenta, game dishes or mature cheese, they all love the red charmer.

Warm, southern Alpine vineyards are not only found in South Tyrol, but also here in Valais...!

Many well-known European grape varieties are susceptible to disease and have to be treated with pesticides more or less often depending on the climate and weather conditions. A promising alternative has been available for a number of years: PIWI stands for "fungus-resistant vines". These new varieties, also known as hybrids or interspecific varieties, are the result of crosses between European vines and fungus-resistant American vines. The advantages of PIWI vines are obvious. They save on sprays, reduce tractor journeys and thus energy consumption and soil pollution. In addition, beneficial insects in the vineyard are spared.

The higher yield security and reduced plant protection costs also make PIWI grapes economically attractive. Nature, winegrowers and consumers win. In organic viticulture, where no chemical-synthetic sprays are permitted, but copper and sulphur solutions, which are also not unproblematic, are used, great hopes are pinned on PIWI vines.

It is up to the cellar master to compose a multi-layered, finesse-rich yet balanced taste experience from wines of different characters. Often colorful, full-bodied and tannic wines are blended with lighter, fruit-intensive wines in order 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 must be very precisely assessed by the senses during preliminary tastings. It is an art that requires a great deal of knowledge, skill, sensitivity and experience to finely balance complementary varieties in order to create a particularly well-rounded 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 container. Accordingly, in French, every separately bottled wine is called a cuvée - in the sense of bottling. The composition of the cuvée is called an assemblage in France. If simple wines are blended, the French speak of a coupage.

Sparkling wines - a sparkling pleasure! Sparkling wines are considered the perfect aperitif all over the world and are a cult drink for toasting at celebrations and festive occasions. Whether a sparkling wine from Valais or champagne from France, these fine bubbles are always invigorating and easy to digest. They are among the most sparkling wines in the world of wine and it is no wonder that they are becoming increasingly popular. Not just for special occasions, but also as an accompaniment to food - dry sparkling wine always goes well.

These wines are as beautiful and noble as the most beautiful gemstones in the world. Every wine and every gemstone is a perfect individualist, no two are alike. Both need a lot of time, love and patience to reach absolute perfection. The grapes and the raw gemstones are a gift of nature. We can only marvel at the wonderful capers that nature has bestowed upon us. We should cherish our admiration for the beauty of these natural gifts and try to pass them on to the next generation.