- Story & Feeling
A Pinot Noir planted “against advice and in defiance.” Two tiny plots, one facing north-east in Fénis and one south-east in Nus, balance shadow and light. The result is delicate yet grounded: red fruit, mountain spice, and a minerality that could only come from altitude. It’s not Burgundy. It’s the Alps — and proud of it.
Refined but not fragile. Graceful, yet unmistakably mountain-born.
Winemaking philosophy: spontaneous fermentation only; no selected yeasts, no fining, no filtration.
Farming: organic and biodynamic principles; manual work and animal traction.
Identity: artisan mountain wines, pure and alive, produced in tiny quantities.
Distribution: selected Ho.Re.Ca., fine wine merchants, limited export allocations.
Style: natural yet clean, authentic yet elegant — wines made to think and to drink.
Vigneron – Pinot Noir
Type: Pinot Noir (mono-varietal)
Communes: Fénis & Nus (AO)
Altitude: 600–700 m a.s.l.
Exposure: NE & SE
Soil: Sandy-moraine, high skeletal content
Viticulture: Organic / biodynamic, hand-crafted, extremely low yield
Vinification: Native yeasts, 8–10 days maceration, gentle cap management
Ageing: 12 months in steel + 6 months in bottle
SO₂ total: ~20 mg/l
Production: ≈500 bottles
Alcohol: 12.5% vol.
Profile: Fresh red fruit, subtle spice, alpine minerality, fine texture
Service: 14–15 °C
Potential: 5 years
Food pairing: Smoked trout, wild mushrooms, white meats, alpine cheeses.
