La Momoterie - CRV vous - 12% - 75cl - Bte
Description
First vintage, 2022, successes, mistakes, moments of doubt: that's what a vintage is made of. Learning every day to achieve a finished product, a bottle filled with life, sweat (not too much) and passion. In the cellar, everything happens naturally, with zero inputs, no fining or filtration, the aim being to bring in the healthiest harvest possible to avoid any unpleasant surprises. Then the magic of the vintage takes effect. Some grapes are destemmed manually using a sieve, which allows for a final sorting, while others are left to macerate whole. All these decisions are made in the final stretch before the harvest and may vary depending on the profile of the vintage. Being as close as possible to the terroir, watching the vines grow over time and take root to draw the best from themselves in these ancient subsoils, and caring for them to maintain their vigour are, for me, the keys to successful winemaking. Each plot is therefore vinified according to its place of production. The vines are between 600 and 850 metres above sea level, are at least 30 years old, and have an average yield of 40 hectolitres per hectare.
Trained as a sommelier, after years working in the restaurant industry and advising numerous clients, I have been based in Switzerland since 2017, and it was in 2019 that I met the two people who would lead me to pursue winemaking, my passion. I tend to my vines every day – 1.7 hectares under production, with around 10 different grape varieties and a wide range of soils typical of the Valais, as my plots are spread across three municipalities. I strive to be as attentive as possible to their needs, to encourage the flora and fauna naturally present on the site, to use very low-dose treatments and, above all, to carry out manual work at every stage, accompanied by my occasional but very loyal companions (India, Morgan*2, Guillaume, Auguste, Romain, Tim, Padre, Lucas... and so many others).
Description
First vintage, 2022, successes, mistakes, moments of doubt: that's what a vintage is made of. Learning every day to achieve a finished product, a bottle filled with life, sweat (not too much) and passion. In the cellar, everything happens naturally, with zero inputs, no fining or filtration, the aim being to bring in the healthiest harvest possible to avoid any unpleasant surprises. Then the magic of the vintage takes effect. Some grapes are destemmed manually using a sieve, which allows for a final sorting, while others are left to macerate whole. All these decisions are made in the final stretch before the harvest and may vary depending on the profile of the vintage. Being as close as possible to the terroir, watching the vines grow over time and take root to draw the best from themselves in these ancient subsoils, and caring for them to maintain their vigour are, for me, the keys to successful winemaking. Each plot is therefore vinified according to its place of production. The vines are between 600 and 850 metres above sea level, are at least 30 years old, and have an average yield of 40 hectolitres per hectare.