Chèrouche

Marc Balzan and Andrea Grossmann both have a past working for other Swiss wine producers, but in 2010 the two decided to make wine together in Ayent in Valais under the name of Domaine de Chèrouche. Since Marc had previously worked with biodynamic and natural winemaking at Hans-Peter Schmidt’s Mythopia, it was obvious to continue that approach at Chèrouche.

In the vineyards, Chasselas, Arvine, Pinot Gris, Chardonnay, Amigne, Pagan, Pinot Noir and Gamay grow at an altitude of 550 to 850 meters. Although they are not certified, they work with organic and biodynamic principles on how to cultivate the soil, while being guided by the moon’s orbit around the earth.

The production of the white wines starts by loading whole clusters directly into a manual press. Natural yeast and sometimes temperature control are used to start the fermentation, and when no more carbon dioxide is produced, the steel tank is closed. The wine is racked twice during aging as a way of fining the wine, but sulphur is never added. The red wine grapes are destemmed manually and macerated for four to five weeks, after which they are pressed. The must is subsequently stored in a steel tank while human intervention is kept at a minimum to retain the carbon dioxide that protects against oxidation. Chèrouche make serious and complex wines, yet with a cool expression from the Swiss mountains.

Products from Chèrouche