Caves / Wineries


  • 13 April

Vincenzo Aiozi

Service Instructor & Sommelier avec Brevet Fédéral
Les Roches
The secret attraction of Swiss wine is, well, Switzerland.

To enjoy a full range of Swiss wines, you need to visit the country. This is because less than two percent of Swiss wine is exported, while the rest is purchased internally. Reasons for low exportation include limited production as well as high costs associated with labor fees and the challenge of harvesting small plots on steep mountainsides. Additionally, the strong Swiss currency raises real prices in foreign markets.
Years ago I visited Cave Emery in the Valais canton, the largest wine production region of Switzerland. This is located in the southwest portion of the country. While we nibbled cheese and drank Diolinoir Réserve in his cellar, owner Louis-Bernard Emery summarized difficulties with Swiss wine exportation “Mass production? You can forget it. We have niche products. Very little quantity, but very selective people. We could export it, but not at a very low price.”
This exclusivity remains, but is now regarded as an asset to lure wine lovers to the Alps. Considering the natural beauty, geographical diversity, excellent food and ample sports amenities that include golf and skiing, the prospect of visiting Switzerland is hardly formidable. Added to those attractions now is a range of excellent wines that grows in diversity and quality each year.

“Italian, French, Spanish, Portuguese wines are exposed throughout the world,” said Vincenzo Aiosi when we recently spoke by telephone. Aiosi is a sommelier with 20 years of experience who instructs at the renowned Les Roches hospitality school in Bluche, in the Valais. “But Switzerland is just a small producer with 1.1 million hectoliters [29 million gallons] a year. So if someone comes to Switzerland as a guest—to enjoy the countryside, rivers and mountains, the fondue and raclette food—they can also enjoy wine that they cannot have in their own country. That’s why I am passionate about wine here.”
Originally from the Italian isle of Sicily, Aiosi worked as a restaurant director in Geneva before instructing others about wine. “The Valais is the largest wine producing region in Switzerland, having 5,000 hectares [12,300 acres] of vines, while all of Switzerland has a little less than 15,000 hectares [37,000 acres],” he added.

Swiss franc coins show a relaxed, wreathed and gowned woman holding a spear and shield. This is Helvetia, symbol of the Swiss Confederation and derived from the name of an Iron Age Celtic tribe that dominated this mountainous land before Roman General Julius Caesar defeated them in 58 BCE. In their time, both groups boosted the presence of Swiss wine: Helvetians loved it enough to offer it to their dead, while Romans introduced clay amphorae vats to age and store their fermented juice.

Today some 240 grape varieties are grown in Switzerland, although just four (Pinot Noir, Chasselas, Gamay and Merlot) constitute almost three-fourths of the harvest.

Vines above Martigny in the Valais (Credit: Shutterstock)
Within the major wine producing regions of the country (Valais, Vaud, Three Lakes, German-Swiss, Geneva and Ticino) the Pinot Noir grape is most grown, though Merlot is predominant in the southern canton of Ticino. “The Ticino is the sunniest region, but also has the most rain,” Aiosi explained. “They have only 1,000 hectares [2,500 acres], most of it Merlot.”

After Pinot Noir, the second most prominent grape grown in Switzerland is Chasselas, a white grape known as Fendant in the Valais. “It’s refreshing, light bodied and has a pale color,” Aiosi continued. "It has both minerality and acidity. The Valais is very sunny, so the grape is more velvety on the palate.”

Another lesser-known white grape is Petit Arvine, found only in the Swiss Valais and also Valle d’Aosta of Italy. “This grape variety has a different, particular, style of wine,” Aiosi said. "Very fruity and floral, tastes of passion fruit and rhubarb. Known for its minerality—a little bit of salt. They also make a late harvest wine that expresses honey and dried fruit.”

Most Valais vineyards grow on terraced slopes surrounded by stone walls that re-radiate warmth to vines at night. Yet steep slopes mean difficult access. Consider the highest vines of the Valais, within Visper Valley. Here buds butt against elements at a chilly altitude of 1,150 meters [3,770 feet]. "At this height it is very difficult to grow," Aiosi explained. "Steep slopes, difficult to reach. Some locals have their own funiculars [tramways] to get to vineyards."

Aiosi also echoed the challenges of harvesting small, steep plots and the resultant impact on the price of wine. “Near Geneva it is flatter. They can use machines to harvest. Here, vineyards are very small parcels. Most local people have a little vineyard, and sell grapes to cooperatives. The challenge is the location on slopes, where they cannot be reached by truck. You must walk. Labor costs are high, and spraying is done by helicopters. To see that is fantastic."

Switzerland’s renown for guest hospitality attracts a determined breed of employees to its hotels and resorts. “We have high levels of motivated, passionate people coming here,” Aiosi said. Switzerland also recently established a license for sommeliers, known as a brevet federal, and provided the first diplomas in 2015 to students who attended (and passed) a year and a half long course. The composition of students attracted to the country's hospitality business as well as sommelier schools differs from that of past decades.

The Valais, Switzerland
“Before—the Italians, French and Germans were interested," Aiosi said. "Today we have what we call ‘New, New World’ people from India, Asia and Russia. They are very interested in vineyards and hotels. It’s a new and future trend, to have wine knowledge,” he added. "I teach every day and see a lot of young, interested students. My target is to help kids who are passionate to know more about wine."
Drawing on experience from his work in different regions of Switzerland (as well as wine experience from working in Germany, Italy, the U.K. and Latvia) Aiosi selected a few Swiss wines to represent a range of grape types, wine regions and prices. The first three are available in the U.S.
He also reiterated that to gain a full experience of Swiss wines, you will need to book your flight.
Domaine Jean-René Germanier, Cayas Syrah du Valais, 2014—Valais Wine Region
Located in a small village in the Valais, this winery recently celebrated its 20th vintage. This wine is considered one of Switzerland’s best expressions of Syrah. The nose includes blackcurrant and black pepper aromas. Aging in oak enhances its spicy complexity.
Domaine Louis Bovard, Dézaley Grand Cru Médinette, 2016—Vaud Wine Region
This elegant Chasselas white wine from the Canton of Vaud, north of Lake Geneva, includes notes of florals, apples and honey. It will age well for decades.
Gantenbein Wine, Pinot Noir, 2014—German-Swiss Wine Region
Founded 35 years ago, Gantenbein is located in the Grisons Rhine Valley within the German-Swiss wine region of eastern Switzerland. This hand-harvested Pinot Noir is aged for 12 to 14 months in oak. The taste of the wine (unfiltered and unfined) includes a blend of black fruit and mild minerality.
Brivio Vini, Contrada White Merlot, 2016—Ticino Wine Region
Located in Mendrisio outside of Lugano in southern Switzerland, Guido Brivio’s cellars are cooled by air emanating from horizontal holes drilled into adjacent Mount Generoso. His signature white Merlot is aged in oak and includes, according to Brivio, “a very precise tannin.”

Weinakademie Osterreich

The Austrian Wine Academy was established in 1991 as a new, efficient training centre for private wine lovers and professional alike. The Academy as a non-profit institution, endorses the following philosophy: the more a country develops wine knowledge and culture, the more likely it is that this particular nation will respect and consume high quality wines.

Thus, the seminar programs have a broad range of aims:

- wine makers and sales people wishing to acquire further knowledge in sales and marketing as well as discover other wine growing areas of the world and new grape varieties. 

- restaurant owners, sommeliers and those in the off trade wishing to sell (more) successfully to their clients 

- wine lovers in general, sharing an interest in wine and food and in the history, the varieties and the quality of Austrian

- wine national and international wine journalists and experts who have professional interest in improving their knowledge of Austrian and international wines

Tom Mullen

Tom Mullen is a Forbes contributor and business consultant. He writes about lifestyle, food and wine from a base in France. 

Forbes Article on WOW Expo 2018

Les Roches


Swiss Wine Promotion

Swiss Wine Promotion (SWP) a pour mission de promouvoir l'image du vin suisse en Suisse et à l'étranger. Ses activités doivent aider à positionner le vin suisse en tant que produit à forte valeur ajoutée et à augmenter la création de plus-value au niveau de la branche vitivinicole dans son ensemble. Swiss Wine Promotion est mandaté par l’Interprofession de la Vigne et du Vin Suisse (IVVS) pour gérer la stratégie marketing, de communication, de médias et d’image ainsi que son implémentation.

Swiss Wine Promotion (SWP) is responsible for promoting the image of Swiss wine in Switzerland and abroad. Its mandate is to help position Swiss wine as a product with high added value and to work with the viticulture and wine producing industry as a whole to increase the value of their products. Swiss Wine Promotion’s mandate comes from the Interprofession de la Vigne et du Vin Suisse (IVVS), to develop and implement its marketing, communication, media and image strategy.



Association Suisse des Sommeliers Professionnels

L’Association Suisse des sommeliers professionnels (ASSP) a pour but de promouvoir notre métier et transmettre notre passion par la formation, les échanges professionnels, les découvertes de régions, de produits et de producteurs incroyables.

Les Celliers de Sion

Aux Celliers de Sion, nous répondrons à toutes vos attentes en vous proposant des activités variées et diversifiées. Que vous ayez 30 minutes, deux heures ou une journée, que vous soyez néophyte dans le monde du vin ou grand connaisseur, vous trouverez chez nous de quoi vous satisfaire. Le centre et la promenade sur le bisse de Clavau sont en tout temps en libre-accès. A cela s’ajoute un programme de visites guidées à heures fixes ou sur réservation selon vos souhaits.

Salon des vins et terroir 2019

SDVT19_flyer.pdf Download Link

Albert Mathier & Söhne AG

Enraciné dans la terre fertile de la vallée du Rhône, gâté par un doux climat et doré par le soleil Valaisan…dans nos vins nous terminons d’assembler tout ce que la nature nous offre.

Chaque bouteille de notre cave porte en elle notre dévouement ainsi que notre passion. A chaque goutte s’ouvrent à vous des instants particulièrement savoureux.

Rooted in the fertile soil of the Rhone Valley, spoiled by a mild climate and gilded by the Valaisan sun ... in our wines we finish assembling all that nature offers us.

Every bottle in our cellar carries with it our dedication and our passion. Each drop opens to you moments particularly tasty.

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Andre Pousaz & Fils


Bonvin 1858

Fondée en 1858 par Charles-Marie Bonvin, la maison est le premier « négoce » en tant que tel à voir le jour en Valais. Avec plus de cent cinquante ans de traditions vinicoles, La maison Bonvin a participé à l’évolution des pratiques viticoles et a façonné le paysage sédunois.
On trouve des Bonvin à Sion depuis 1450, c’est dire s’ils font partie du paysage ! Ils sont venus de la vallée du Sud de Domodossola pour semer une quantité de notables, hommes de loi, médecins, prêtres, officiers, commerçants et parmi ceux qui nous intéressent le plus ici, une grande lignée de marchands de vins.

Domaine de la Ville

Le Domaine des Morgiens depuis 1547

La Ville de Morges, propriétaire viticole depuis 1547, exploite, encave et vinifie 15 hectares, 12 cépages, 16 vins, dont 6 en barriques.



Le territoire morgien abrite des vignes depuis 1296 au moins, soit dix ans après la fondation de la Ville, laquelle se développa rapidement autour du château érigé en 1286. À cette époque, les vignes étaient propriétés individuelles des bourgeois. Mais il n'est pas exclu que la vigne ait pris ses aises sur ce magnifique terroir bien avant, du temps de la présence romaine. Selon les archives communales, la Ville acquiert son propre domaine en 1547.


Plus grande appellation vaudoise avec 620 ha, le vignoble morgien est situé sur la Côte vaudoise.


Cultivé en mode de production raisonné, sans utilisation de désherbants et en reconversion progressive biodynamie.


Domaine de Montmollin

Trois Lacs
Le domaine de Montmollin est aujourd'hui dirigé par une frère et une sœur, Benoit et Rachel, qui représentent la 4 ème génération du domaine. En alliant une grande passion et un apprentissage des nouvelles techniques oeunologiques, Benoit et sa sœur cultivent aujourd'hui leur domaine selon les préceptes de la biodynamie. Avec prés de 50 hectares, ceux qui fait de cette exploitation l'une des plus grande du canton de Neuchâtel, la famille développe des vins fruités, fins et en rondeur, pour le plus grand plaisir des amateurs. The Montmollin estate is run by siblings Benoit and Rachel, who represent the 4th generation of the estate. By combining a great passion for wine and penchant for learning new techniques, Benoit and his sister cultivate their field today according to the precepts of biodynamics. The nearly 50 hectare property, one of the largest in the canton of Neuchâtel, develops fruity and fine wines to the delight of wine lovers.

Caves du Paradis

Le domaine Cave du Paradis est fondé en 1959 par Alex Roten, qui parti de rien, acquiert au fur et à mesure du temps des terres précieuses de la région du Valais. Aujourd'hui la troisième génération, dirigé par le petit fils d'Alex, Olivier Roten, fait perdurer l'héritage de ces terres. Il décide de mettre l'accent sur la diversité et typicité de ses vins, en mettant en avant les cépages caractéristiques de la région du Valais, ce qui lui vaudra notamment certains prix sur ses vins ces dernières années. Domaine Cave du Paradis was founded in 1959 by Alex Roten, who, after starting from almost nothing, acquired valuable land in the Valais region. Today the legacy of the Domaine is run by the third generation, Alex's grandson Olivier Roten. He decided to focus on the diversity and typicity of his wines, highlighting the typical grape varieties of the Valais region which have earned him awards in recent years.

Château Le Rosey

En amont du village de Bursins, au coeur de la région de La Côte, exactement entre Genève et Lausanne, le domaine du Château le Rosey est surplombé par quatre hectares et demie de vignes s’étendant en pente douce vers les premiers contreforts boisés du Jura. Bâti sans doute au début du XIIIè siècle sous la forme d’un carré savoyard, incendié en partie, blessé par les guerres, transformé, agrandi, le château a subi de multiples transformations au cours des siècles, jusqu’à sa restauration récente. Il retrouve aujourd’hui, avec son verger et son potager, sa vocation médiévale de refuge, de havre et de halte en prenant le nom de Relais Viticole.


Upstream of the village of Bursins, in the heart of the region of La Côte, exactly between Geneva and Lausanne, the estate of Château le Rosey is overlooked by four and a half hectares of vineyards stretching gently towards the first foothills of the Jura . Built probably at the beginning of the 13th century in the form of a Savoyard square, partially burned, wounded by wars, transformed, enlarged, the castle has undergone many transformations over the centuries, until its recent restoration. He finds today, with his orchard and vegetable garden, his medieval vocation of refuge, haven and stop by taking the name of Relais Viticole.

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Commandes Chateau Le Rosey.pdf Download Link

Crû de l'Hopital

Trois Lacs
Le Vin par Nature…

Depuis 2013, toutes nos vignes sont cultivées en Biodynamie, certification Demeter. Les sols sont travaillés, les plantes renforcées par des tisanes et préparations ad-hoc et les pesticides de synthèse ne sont plus utilisés. La vinification est axée sur un interventionnisme minimal. Les levures naturelles du raisin assurent la fermentation et les artifices de l’œnologie moderne sont bannit. Les vinifications orientées avec le calendrier lunaire sont réalisées avec une dose de soufre minimale conférant au vin conservation et précision aromatique. La recherche qualitative est une stratégie quotidienne de travail avec comme objectif de produire des vins les plus vivants possibles. Un engagement intense et permanent ainsi qu’une grande sensibilité permettent d’assurer une production biodynamique à la vigne et à la cave. Les rendements produits par la vigne dans ces conditions sont faibles et favorisent la concentration des baies (45 hl/ha).


Wine by Nature ...

Since 2013, all our vines are grown in biodynamic, Demeter certification. Soils are worked, plants reinforced by herbal teas and ad-hoc preparations and synthetic pesticides are no longer used. Vinification is focused on minimal interventionism. The natural yeasts of grapes ensure the fermentation and the artifices of modern oenology are banned. Vinification oriented with the lunar calendar are made with a minimum sulfur dose conferring on the wine preservation and aromatic precision. Qualitative research is a daily work strategy with the goal of producing the liveliest wines possible. An intense and permanent commitment as well as a great sensitivity make it possible to ensure biodynamic production in the vineyard and cellar. The yields produced by the vine under these conditions are low and favor the concentration of the berries (45 hl / ha).

Histoire d'Enfer

Le Domaine Histoire d'Enfer est né de la passion et l'ambition commune de 4 amis. Tous les quatre amateurs de grand vins, ils ont eu pour aspiration d’être à la tête d'un grand nom du vin en Valais, en plus de leur carrières respectives. En seulement 10 ans, ils ont créé un nom incontournable dans le secteur viticole suisse, grâce à des vins élégants, fins et profonds, qui mettent en valeur le terroir de leur régions. 


The domain of Histoire d’Enfer is born out of the common passion and ambition of 4 friends. These 4 wine lovers had the aspiration of being one of the greatest names in wine in all of Valais. In only 10 years, they have created a name for themselves in the Swiss wine sphere thanks to their elegant, fine wines that highlight the terroir of the region.

Jean-René Germanier


Depuis 1896, la famille Germanier s'est consacrée avec passion à son vignoble. Aujourd'hui, c'est Jean-René Germanier et son neveu Gilles Besse, de la troisième et quatrième génération, qui maintiennent la tradition. Leur unique but est de produire des vins de la meilleure qualité qui sont des reflets authentiques de la terre Valaisanne et de son climat méditerranéen.


Since 1896, the Germanier family has been passionately devoted to its vineyard. Today Jean-René Germanier and his nephew Gilles Besse are the third and fourth generation to maintain this tradition. Their single aim is to produce top-quality wines that are an authentic reflection of the Valais soil and its Mediterranean climate.

La Cave de Genève

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Depuis sa création au cœur d’un vignoble millénaire, La Cave de Genève vous invite à découvrir ses gammes de vins élaborés à partir des plus grands cépages. Dotée de noms qui font référence à l’histoire de Genève, chaque bouteille révèle un bouquet d’arômes subtils et savoureux. Des saveurs multiples à venir récolter toute l’année dans le cellier-magasin de La Cave de Genève à Satigny.


Since it was founded, at the heart of a millenium-old vineyard, the Cave de Genève has opened its doors to invite you in to explore its range of wines, made from the finest grape varieties. The wines in each line bear names that refer to Geneva’s history; their aromas are subtle, the wines flavourful – flavours you can harvest year-round in the shop at La Cave de Genève in Satigny.

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Le Grand Clos - Jean-Michel Novelle

Dès les années 80, Jean-Michel Novelle a élaboré une viticulture respectueuse de la plante et remanié entièrement l’encépagement du Grand Clos. Il a ainsi créé un laboratoire expérimental de nouveaux cépages à Genève sur une petite surface de 7 hectares.
Au moment des vendanges qui commencent lors de la pleine maturité des raisins, les grappes sont ramassées et triées exclusivement à la main.

Le Petit Château

Trois Lacs
Le Petit Château, c'est une histoire de famille. Depuis plus de 200 ans, les vignes se cultivent et se développent mais évoluent également. Depuis 2016 le domaine est entièrement cultivé en biodynamie, dans le but de garantir des vins fins, équilibrés, pleins d’arômes, purs et racés, et de garantir un respect de la terre, de la nature et de son rythme. The Domaine of Petit Château has a strong family history. For more than 200 years, vines have been growing, developing, and evolving. Since 2016 the estate is fully cultivated biodynamically, producing fine wines that are balanced, full of aromas, and pure. These wines ensure respect for the land, nature and its rhythm.

Matasci Vini e Distillati

A Tenero, près de Locarno, au coeur d’une vallée idyllique entourée de collines surplombant le lac Majeur, pleines de soleil et de raisins, la Maison Matasci a son siège depuis 1921. Pionniers dans la vinification saine, en 1964, les frères Matasci conquièrent le marché avec Selezione d’Ottobre, symbole de la variante douce et délicate du Merlot qui caractérise aujourd’hui encore le style de la production Matasci.

L’entreprise à gestion familiale offre aujourd’hui une qualité raffinée et diversifiée de services ouverts au public:un spacieux point-vente, l’oenothèque “Le Caveau”, conçue pour l’accueil et les dégustations, l’espace Matasci Arte, le Musée du Vin et Villa Jelmini Events, pour l’organisation de conférences, séminaires, soirées oenogastronomiques.

Paolo Basso WIne


Paolo Basso est l’un des palais les plus compétents dans le monde culinaire et viticole. Son extraordinaire CV comporte de nombreuses activités, collaborations et prix internationaux-
Il a été récompensé du meilleur sommelier de l'ASI World (2013), du meilleur sommelier d'Europe en 2010, du meilleur sommelier du monde ASI (2010, 2007, 2000) et du meilleur sommelier de Suisse en 1997 - la liste est longue!
De nationalité italo-suisse, il a travaillé dans plusieurs restaurants étoilés non seulement en Suisse, mais aussi à l'étranger et s'est spécialisé dans le secteur des vins rares et de collection.
Il est le jury de certaines des plus grandes compétitions viticoles telles que le Decanter World Wine Award, le Mondial du Pinot Noir, le Mondial du Merlot, le Guide des vins suisses et il nous rendra hommage avec un atelier sur les accords mets et vins.
Comme si cela ne suffisait pas, il est également actif avec sa société Paolo Basso Wine à Lugano, dont nous aurons le plaisir de goûter certain vins à l'exposition.


Paolo Basso, one of the most competent palates in the world in the food and wine world. He has an extraordinary curriculum that boasts numerous activities, collaborations and international awards-
He was awarded the Best Sommelier of the ASI World (2013), Best sommelier of Europe in 2010, Best sommelier of the World ASI (2010, 2007, 2000) and Best sommelier in Switzerland in 1997 – the list is long!
With an Italian-Swiss nationality, he worked in several Michelin star restaurants not only in Switzerland but abroad as well and specialized in the rare and collectible wines sector.
He is jury for some of the major wine competitions such as the Decanter World Wine Award, the Mundial du Pinot Noir, the Mundial du Merlot, the Swiss wine Guide and now he will honour us with a workshop discussing food pairing.
As if this is not enough, he is also active with his company Paolo Basso Wine in Lugano which we will get the joy of tasting in the exposition as well.

Thierry Constantin

Reconstitué par Thierry Constantin en 1996, le domaine est situé sur la rive droite du Rhône. Il a décidé de se concentrer sur des vignes travaillées par l'Homme plutôt que par les machines. Il est très perfectionniste, et essaye jusqu’à réussir. Comme l’a dit Alexandre de Torrenté, “les breuvages estampillés Thierry Constantin se montrent représentatifs de leur cépage, de leur terroir ; ils se veulent les émissaires de l’élégance, de la puissance maîtrisée, de la fraîcheur, de la digestibilité et les dignes ambassadeurs de leurs origines”.


Reconstituted by Thierry Constantin himself in 1996, the Domaine is located on the right bank of the Rhône. He decided to focus on a vineyard that is managed by the hand of people rather than machines. He is a perfectionist, and tried until he succeed. As Alexandre de Torrenté said, "the Thierry Constantin signed wines are representative of their vine sort, their soil type; they embody elegance, freshness, digestibility, and are the deserving ambassadors of their origins”.

Valsangiacomo Vini

The Winery Valsangiacomo
Valsangiacomo was founded in Ticino in 1831 as a wine import and marketing company. The shift to an emphasis on winemaking beginning in 1900 was destined to make it a major figure and a quality benchmark for wine growing and winemaking in the canton. Management of the winery remains true to its origins, having been in family hands now for six generations.

Production and Cellaring
Applying the latest and most modern winemaking techniques, Valsangiacomo today produces wines from Ticino of the highest quality that claim their place among the classics on both the Swiss and international level. Production of certain wines is limited to very small quantities, or to years of exceptionally high quality. Vinification takes place in traditional cellars where the natural temperature and humidity conditions insure perfect ripening and ageing of the wines.

The Vineyards
Valsangiacomo today produces wines of several distinct characters, a process in which we give pride of place to grapes from the best “terroirs“ of the hills surrounding Mendrisio. The dominant varietal is Merlot. The selection of grapes in each vintage is undertaken with special care in order to bring out the best of this noble and complex grape variety.

Tours, Events And Gatherings
Valsangiacomo Vini offers wine cellar tours and wine tastings in its cozy Enoteca by appointment. A well appointed dining hall is also available for special gatherings, events or seminars. Over the course of the year, Valsangiacomo Vini hosts a variety of gastronomic events, which are open to the public. The schedule is published our website and the foremost social media. Follow us!

Varone Vins

Près de 50 ans après Charles Bonvin, en 1900, naît à Sion la cave Frédéric Varone Vins.

Depuis sa fondation, la maison familiale Varone a suivi les grandes évolutions de la viti-viniculture suisse et valaisanne. A cette époque, il fut le premier à décliner ses vins en petits contenants et à distinguer les qualités bouteilles des vins ouverts, plus courants. Ceci permit d’assurer le développement commercial des vins Varone dans la gastronomie et auprès de la clientèle privée en Suisse et à l’étranger.
Dès les années 1920, Frédéric Varone, le fondateur, anticipe les tendances du marché en créant des marques fortes comme le Fendant Soleil du Valais et la Dôle Valéria.

Ouverture des portes ¦ Event check-in

12:30 13:00

Ateliers dégustation ¦ Tasting Workshops

13:00 14:00

Salon des vins ¦ Wine fair

14:00 18:00

Compétition : Dégustation à l'aveugle ¦ Competition : Blind Tasting

16:00 17:00 Lobby

Apéritif Dînatoire pour les encaveurs, journalistes, invités ¦ Networking Aperitif only for wineries, journalists and guests

18:30 19:30 Restaurant Lab