Our wines
Our wines
White
Fendant
Fendant is the Valais name for Chasselas. Lively and sparkling on the attack, with its flinty nose, it is best served well chilled (8-10°C). Excellent as an aperitif, it also pairs well with fish, poultry or cheese. It is the essential companion to Valais raclette.
AOC Valais
L'Hyménée
L'Hyménée, a subtle blend of Muscat and Chasselas, combines the perfumed finesse (rose petal) of the former with the full body of the latter. A truly original aperitif. (10-12°C)
AOC Valais
Pinot Blanc
Pinot Blanc produces a fruity wine with almond and resin notes on the nose. Supple, fresh, complex and full-bodied, it pairs beautifully with asparagus, gratins, fish or as an aperitif. (10-12°C).
AOC Valais
Petite Arvine
Petite Arvine is the emblematic Valais grape, noble and extremely refined, with a grapefruit and lemon nose. Its palate is vigorous yet delicate, with a saline finish. Ideal as an aperitif, with dessert, or with a strong cheese. Serve chilled (8-10°C).
AOC Valais
Amigne
Amigne, a Valais specialty, is delicately perfumed with notes of honey, linden and dried mandarin peel. Slightly tannic, very fine, flattering and mellow, it is best enjoyed with dessert but also as an aperitif, and pairs beautifully with blue cheese or sheep's cheese. Serve at 10-12°C.
AOC Valais
Red
Gamay
Gamay, description to follow.
AOC Valais
L'Ode
L'Ode is our blend of Galotta, Gamay and Pinot Noir. With its intense colour, this young and rebellious wine offers blueberry and cherry aromas. Elegant, lively and supple on the palate, confirming the dark berry impression. Pairs wonderfully with meat or cheese (14-16°C).
AOC Valais
Pinot Noir
Pinot Noir — truly the noblest of grapes and wines! Its delicate cherry aroma harmoniously combines with a fruity, tannic and complex palate. Serve at room temperature (14-16°C) with red meat, Valais dishes or cheese.
AOC Valais
Gamaret
Gamaret is a grape variety created in Switzerland in 1970. Like its siblings Garanoir and Mara, it is often used in blends. This very expressive, fruity wine (black cherry, blackberry) has toasted almond notes on the palate. Pairs well with grilled meats or red meat (13-15°C).
AOC Valais
Humagne Rouge
Humagne Rouge, wild by nature, surprises with its lightness on the palate yet reveals itself through fine tannins and persistence. Best paired with game (14-16°C). Since 2005, we know that Humagne Rouge is a twin sibling of Cornalin.
AOC Valais
Cornalin
Cornalin, the oldest red Valais grape (1313), was formerly called 'Rouge du Pays'. Capricious and demanding in the vineyard, it hides fruity and floral notes (black cherry, blackberry, violet) beneath its purple robe. Its intense tannins, warm with age (2-4 years), will delight your palate. Pairs elegantly with red meat, game or a cheese board. (14-16°C)
AOC Valais
Syrah
Syrah, already known in the Mesopotamian era, is very likely the wine of the wedding at Cana. A dark-robed wine with purple reflections, a peppery nose with a hint of blackcurrant. Very tannic and structured, it pairs harmoniously with red meat or spicy sauces (15-17°C).
AOC Valais
Brisque
Brisque is our Cabernet Franc and Merlot blend aged in oak barrels. On the nose, aromas of prune, black cherry, bell pepper and ivy, confirmed on the palate with round, silky tannins. Wonderful with red meat (beef fillet or rib steak) or aged cheese (16°C).
AOC Valais
Specialty
Larme d'Or
Larme d'Or, perfectly sweet, is best served chilled (6-10°C). With its passion fruit aromas, its unctuousness and mellow mouthfeel, this late-harvest wine pairs beautifully with foie gras or dessert.
AOC Valais
L'Effeuilleuse
L'Effeuilleuse is a sweet and charming liqueur at 20% ABV. Enjoy it chilled as an aperitif, or at room temperature to gently extend your meal or evening.