Cuvée made from an old vine of the Pinot Noir variety macerated for 16 days.
This wine was made in Switzerland, naturally, without any synthetic inputs in the vineyard or in the cellar, but with the help of herbal teas, fermented extracts and compost tea to accompany the vines throughout the season.
From the purchase of grapes on a parcel that I worked all year, it is the beginning of the adventure that wants it to be in "haute-couture" trade, eventually this parcel should integrate the domain in order to be certified in organic and biodynamic.
The legal start of the conversion to organic and biodynamic farming will take place for this cuvée over the next few vintages, even if by 2022 it is clear that everything has been done according to these farming methods.
Altitude of the plot 550 metres - Hand harvested on 31 August 2022 - Indigenous yeasts - Matured in vats for 6 months - Light filtration before bottling - 2813 bottles - Total SO2 less than 30 mg/L
100% Pinot Noir.
No SO2 at harvest, 5-day cold pre-fermentation maceration, incorporation of native yeast from 15°C, one punch down per day during fermentation, pressing after 16 days of maceration.
Addition of 10 mg/L of SO2 after malolactic fermentation, then 10 mg/L at the end of maturation, light filtration 1 week before bottling, no adjustment of free SO2 before bottling because at 17 mg/L of free SO2.
Bottled on fruit day on April 13, 2023.
In a gourmet style, this garnet-red Pinot Noir has a fine, elegant raspberry nose. The palate has a lemony dynamic with a finish of red fruits. A very fruity wine that will go well with veal or aubergine parmigiana.
Can be kept for 3 to 5 years (in good temperature and humidity conditions).
Vintage 2022 in Valais
The year 2022 was characterised by exceptional weather conditions and a scorching summer. It was also characterised by a very low level of rainfall throughout the vegetation and grape ripening period. Coupled with the high temperatures, this phenomenon favoured high evaporation, greatly accentuating the water deficit in the soil and making it necessary, in certain situations, to irrigate more than usual.
These hot and dry weather conditions particularly benefited the vines and were very unfavourable to fungal diseases and other pests. After budburst in mid-April, the vines grew rapidly and continuously. Flowering began in mid-May, two weeks ahead of the ten-year average, and the harvest began at the end of August.
With 26 million kilos of red grapes and 20 million kilos of white grapes, the 2022 Valais harvest is close to that recorded in 2019 and 10% above the ten-year average. As a reminder, the very low 2021 harvest, heavily affected by frost and mildew, produced 22.7 million kilos.
The natural sugar content of the 2022 vintage is close to the ten-year average for Chasselas (81 °Oe), Sylvaner (94 °Oe), Pinot Noir (95 °Oe) and Gamay (95 °Oe).
The quality of the wines is very promising. A somewhat surprising freshness for this hot and early vintage gives them energy and vitality, balancing the greediness in a very delicate way.
The white wines have character with a beautiful aromatic exuberance. On the palate, the fruitiness is brilliant, combining floral notes and ripe fruit, while revealing a surprising freshness. The red wines are full-bodied yet subtle. They express themselves in a rich palette of black fruits and warm spices, with beautiful silky and melted tannins.