WHITES & ROSÉS
Bucaneve DOC
Cagi
100% Merlot.
"Blanc de noir" (white wine from red grapes) is obtained from a soft and quick separation of the skin from the grape juice. Fresh and fruity wine, Bucaneve has been one of the region's pioneersin the use of innovative and winning techniques.
Cherubino Bianco DOC
- Matasci
A pioneering expression of bianco di Merlot, this wine demonstrates Ticino’s reputation for producing elegant whites from its flagship red grape. The hand-harvested Merlot is softly pressed to avoid colour extraction, then fermented at low temperatures in stainless steel to preserve purity. The result is a pale straw-yellow wine with lifted aromas of white flowers, citrus zest, and crisp orchard fruit. On the palate it is dry, fresh, and delicately textured, with a clean mineral finish.
Chardonnay Zürichsee AOC
- Schwarzenbach Weinbau
Whole-bunch pressed, with part of the juice fermented and aged in barrique with gentle bâtonnage, this Chardonnay is both poised and expressive. Aromas of orchard fruit, citrus curd, and honeysuckle are layered with hazelnut and a whisper of oak spice. The palate is finely textured, with chalky acidity framing its richness and lending length. A Burgundian-inspired Chardonnay, elegant yet distinctly shaped by Zürichsee’s cool slopes.
Sauvignon Blanc Zürichsee AOC
- Schwarzenbach Weinbau
From breezy, south-facing slopes overlooking Lake Zürich, this Sauvignon Blanc is fermented in stainless steel and matured briefly on fine lees to build texture. The bouquet is lifted with gooseberry, lime zest, and nettle, accented by a faint flinty edge. Crisp acidity drives the palate, balanced by a supple mid-weight texture and a long, saline, refreshing close. A vibrant, cool-climate style with alpine clarity.
Riesling-Sylvaner Gold Zürichsee AOC
- Schwarzenbach Weinbau
Made from older Müller-Thurgau vines with naturally lower yields, this cuvée receives an extended, cool fermentation and a short élevage on fine lees for added texture. Aromatically expressive, it shows white flowers, pear, and citrus blossom, with a subtle herbal lift. More structured and layered than the variety typically reveals, the palate is dry and precise, with a gentle mineral line carrying through to the finish. A refined take on a variety long associated with everyday Swiss drinking.
Räuschling Zürichsee AOC
- Schwarzenbach Weinbau
Once Zürich’s most planted grape, Räuschling is now a rarity, preserved by just a few dedicated growers like Schwarzenbach. From lake-cooled slopes, the grapes are whole-bunch pressed and fermented cool in stainless steel to preserve freshness. Pale lemon in hue, it offers crystalline aromas of lime, green apple, and alpine herbs. The palate is taut and linear, with a saline edge and mineral precision imparted by Lake Zürich’s moderating influence. A signature Räuschling, bright, pure, and deeply evocative of its historic terroir.
La Licorne Vaud AOC
- Bolle & Cie
From Vaud’s diverse soils, this Pinot Gris shows the variety’s versatility in Swiss terroir. Vinified in stainless steel to preserve aromatics, the wine displays fresh orchard fruit and subtle spice. On the nose, pear, apple, and honeysuckle mingle with a touch of almond. The palate is medium-bodied, with ripe stone fruit flavours balanced by lively acidity. A gentle creaminess adds texture without weighing the wine down. Clean and persistent on the finish, it highlights finesse over opulence. This is an elegant example of Swiss Pinot Gris.
Amphitryon AOC
- Domaine du Mont d'Or
100% Rielsing. Sourced from Mont d’Or’s high-altitude slopes in Valais, this Riesling captures Alpine precision. Cool nights and sunny days ensure slow ripening, preserving piercing acidity and aromatic intensity. Vinified in stainless steel, it reveals classic aromas of lime, green apple, white flowers, and flinty minerality. The palate is vibrant and tightly structured, with electric citrus and green fruit flavours supported by crystalline acidity. Its backbone and complexity promise excellent ageing potential, gradually developing notes of honey and petrol.
Les Guérites Grand Cru
- Domaine de la Ville de Morge
Certified organic, this Chardonnay originates from the Grand Cru vineyards of Morges, cultivated by Ville de Morges and vinified by expert winemakers. Fermented and aged partly in oak, it balances freshness with structure. Aromas of citrus, green apple, and white peach unfold alongside subtle notes of vanilla and toast. The palate is both vibrant and rounded, with a core of ripe orchard fruit supported by refined acidity and mineral drive. Lees contact lends creaminess and length. A wine of finesse and balance, it demonstrates the potential of Swiss Chardonnay at Grand Cru level.
Riex AOC
- Domaine Jean Duboux
From the steep terraces of Epesses in Lavaux, this Chasselas is sourced from the Les Langins vineyard, where light, sandy soils impart freshness and delicacy. Jean Duboux vinifies with minimal intervention, using no sulphites until after secondary fermentation, preserving purity of fruit. The wine is aged for six months in concrete vats, adding subtle texture while maintaining vibrancy. In the glass, it shines pale gold with aromas of citrus, banana, and white flowers. The palate is harmonious and lively, balancing crisp acidity with gentle fruit sweetness and a mineral lift. Elegant and refreshing, it is perfect as an aperitif or alongside lake fish. Best enjoyed young for its brightness, though it can develop complexity over 3–5 years.
Johannisberg Porte de Novembre AOC
- Maison Gilliard
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In Valais, Sylvaner is traditionally known as Johannisberg, and this cuvée highlights the variety’s generous, late-ripening character. Grapes are harvested at the start of November, lending a rich texture and signature hint of sweetness. The schistous soils of its birthplace bring lift and mineral drive to the wine. Aromas of ripe pear, grape, hazelnut and almond lead into a supple, rounded palate, balanced by a fine touch of bitterness on the finish. An excellent match for shellfish, sauced fish dishes, asparagus or aged hard cheeses.
Langenmooser Gewürztraminer
- Weingut Familie Zahner
From the Zahner family’s Langenmoos vineyards, where cool nights and varied soils temper the natural richness of Gewürztraminer. Grapes are hand-harvested at optimal ripeness, gently pressed, and fermented in temperature-controlled stainless steel to preserve aromatics. The wine rests on fine lees for several months to enhance texture. Golden in colour, it offers classic Gewürztraminer notes—lychee, rose petal, and exotic spice, balanced by a fresher alpine edge. The palate is supple and perfumed, with ripe fruit and a subtle mineral finish. A precise, elegant take on a variety often prone to excess, showing Zahner’s light touch and focus on vineyard clarity.
Domaine de la Doges Grand Cru Vevey-Montreux
- Obrist
Sourced from Grand Cru vineyards overlooking Lake Geneva, this Chasselas is vinified with extended lees ageing (“élevé sur lies”), adding depth and complexity. The cool reflection of the lake and limestone soils create ideal conditions for this regional classic. In the glass, it reveals delicate aromas of white flowers, citrus, and stone fruit, lifted by a subtle yeasty note from the lees. The palate is elegant yet textured, with layers of fresh pear, citrus zest, and mineral salinity. Silky and well-structured, the wine finishes with finesse and length, demonstrating the potential of Chasselas at Grand Cru level.
Clos du Rocher Doral Passerillé Chablais AOC Grand Cru Yvorne
- Obrist
2019 vintage. An exceptional sweet wine made from Doral grapes dried on the vine (passerillé) in the Grand Cru vineyards of Yvorne. Careful late harvesting concentrates sugars and flavours, resulting in a golden, luscious nectar. Aromas of candied citrus, dried apricot, honey, and exotic spice fill the glass. The palate is rich and opulent, with layers of caramelised fruit, quince paste, and orange blossom, balanced by a vein of acidity that prevents heaviness.
Clos des Rennauds Chablais AOC Grand Cru Yvorne
- Obrist
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Planted on Yvorne’s rocky slopes shaped by ancient landslides, this Chenin Blanc thrives in limestone and schist soils. Fermented with precision, it may see partial oak ageing to enhance texture and aromatic depth. On the nose, it offers quince, white peach, citrus, and hints of beeswax. The palate is taut yet expressive, combining freshness with layers of ripe fruit, honeyed undertones, and marked minerality. Its tension and length reveal the adaptability of Chenin Blanc in Swiss terroirs, offering both immediate charm and ageing potential. This wine pairs well with goat cheese, shellfish, or richer poultry dishes.
Riesling x Sylvaner AOC Graubünden
- Weingut Obrecht
A historic Swiss crossing of Riesling and Madeleine Royale, widely known as Müller-Thurgau, Riesling x Sylvaner thrives in the cool, limestone-influenced soils of Graubünden. Obrecht farms their vineyards biodynamically, harvesting by hand and vinifying with minimal intervention. Grapes are whole-bunch pressed and fermented at cool temperatures in stainless steel, followed by a short élevage on fine lees to build texture. The wine is pale straw in colour with aromas of elderflower, green apple, and lime zest, accented by alpine herbs. The palate is crisp and lightly aromatic, with a touch more structure than is typical for the variety, finishing clean and mineral. A fresh, precise mountain white that shows Müller-Thurgau at its best.
Vinattieri Bianco Riserva
- Vinattieri
From vineyards on the slopes of Monte San Giorgio, planted in limestone-rich soils that give natural tension to white varieties. Golden-straw in colour, it opens with ripe citrus, white peach, pineapple, and acacia flower, evolving toward hazelnut and brioche with aeration. The palate is broad, concentrated, and layered, remaining poised thanks to fresh acidity and mineral drive. Long, structured, and ageworthy, this Chardonnay shows Ticino’s ability to craft whites of Burgundian scale and refinement
Bianco Ticino DOC
Vinattieri
Chardonnay, Sauvignon Blanc and Semillion Blend
Grapes are hand-harvested, whole-bunch pressed. The must is then separated in thirds. 1/3 fermented in French oak barriques, where the wine remains for 10 months with bâtonnage to build texture and complexity, 1/3 fermented in stainless steel and the last third fermented in old oak then they are all blended together. Once poured, it showcases its light yellow and brilliant color. On the nose, u ll experience exotic aromas of papaya, lychee and pineapple, combined with freshly picked quince. On the palate it is lively and full-bodied.
Cana IGT
- Settemaggio
This is a blend formed by the soft pressing of Merlot and Sauvignon Soyhières grapes, without destemming and crushing, in order to extract a juice as clear as possible. Fermentation at low temperature is then carried out in stainless steel tanks. Greater freshness and minerality are ensured by avoiding malolactic fermentation.
Bright, golden yellow colour, with aromas of exotic fruit on the nose – lychee, pineapple and green apple. A great aperitif wine for every occasion, it also pairs particularly well with fish and seafood dishes.
Eco della Natura IGT
Settemaggio
Sauvignac and Johanniter (PiWi) blend.
Its vinification stands out for its ecological importance having been grown in total harmony with the natural environment (fully suistanable and Bio) matured in oak barrels. Initially it was produced to raise awareness and promote consumption of increasingly cutting-edge and eco-friendly products. The style of this cuvée combines elegance and liveliness. It posaesses an amber yellow colour, with aromas of pear, mango, peach and flint on the nose.
Bianco Rovere DOC
Gialdi
100% Merlot
Smooth and rich, elegant, fruity and fresh with a good structure with persistent flavour at the finish. It possesses a very good balance and will maintain its character through 2031 and beyond if properly cellared.It pairs well with apetizers, starters, white meat, shellfish, foie gras, fish, poultry and smoked salmon.
Ramolo Bianco del Ticino DOC
Gialdi
A delicate blend of Viognier (60%) and Kerner (40%), crafted to highlight the finesse of Ticino’s terroir. Grapes are gently destemmed and lightly crushed, with only the first-run juice fermented separately in temperature-controlled stainless steel tanks. The two varieties are vinified individually and blended just prior to bottling. In the glass, the wine shows a pale straw-yellow hue with subtle green reflections. The bouquet is intense and complex - apricot, citrus, and apple, complemented by gentle floral nuances. On the palate, it is harmoniously balanced, with a soft, fruity attack that leads to a long, savory, mineral-driven finish.
Chardonnay AOC Vully
Domaine Petit Chateau
Hand-harvested biodynamic fruit, fermented in stainless steel with a portion matured in oak for complexity. Aromas of citrus, pear, and white flowers mingle with subtle notes of hazelnut and vanilla. The palate is medium-bodied, balancing fresh acidity with creamy texture and mineral drive. Long and harmonious, this Chardonnay reflects both restraint and depth
Chasselas AOC Vully
Domaine Petit Chateau
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From biodynamic vineyards on sandstone and marl soils, this Chasselas is vinified in stainless steel to highlight purity and freshness. Pale straw in colour, it opens with aromas of white blossom, citrus zest, and a faint saline lift. The palate is crisp and lively, with subtle orchard fruit and a mineral core that lingers on the finish. Elegant and precise, it’s a classic expression of Vully terroir, vibrant and versatile.
Freiburger AOC Vully
Domaine Petit Chateau
A rare white specialty of the region, crafted from biodynamic Freiburger (Freisamer) vines rooted in sandstone and marl. Fermented and matured on lees in stainless steel, the wine shows golden hues with aromas of apricot, quince, and alpine herbs. The palate is textured and expansive, with ripe stone fruit, gentle spice, and a lingering, savoury mineral finish. Rich yet lifted, this is a distinctive, characterful white that showcases the individuality of Vully viticulture.
Clémence Sauvignon Blanc AOC
Cave de Genève
100% Sauvignon Blanc
Fermented at cool temperatures in stainless steel to preserve varietal purity, with brief lees ageing for texture. Pale straw with green glints, the bouquet bursts with gooseberry, passionfruit, and fresh herbs. On the palate, zesty citrus and crisp acidity are supported by a saline edge, giving a refreshing, vibrant finish.
Clémence Viognier AOC
Cave de Genève
100% Viognier
One of Geneva’s most expressive whites, this Viognier is fermented and matured in French oak barrels and vats, with fruit drawn from very old vineyards said to date back centuries. Pale gold in colour, it reveals apricot, peach, and white blossom alongside subtle oak spice. The palate is textured and creamy, lifted by fresh acidity and finishing long with citrus zest and mineral nuance. Both opulent and finely tuned, it carries 3–5 years of ageing potential.
Clémence Chardonnay AOC
Cave de Genève
Sourced from prime Chardonnay parcels, this cuvée is vinified with precision and aged 10–12 months in French oak barrels, balancing volume with freshness. Bright straw in colour, it opens with aromas of ripe apple, pear, and citrus peel, layered with vanilla and subtle toast. The palate is broad yet focused, showing creamy texture, lively acidity, and fine mineral drive. Elegant and structured, it reflects both Geneva’s terroir and Burgundian influence.
Baccarat Brut Blanc de Blancs
Cave de Genève
White Blend. A sparkling showcase of Geneva’s finesse, Baccarat Brut Blanc de Blancs is crafted from a selection of local white varieties, made in the traditional method with secondary fermentation in bottle. After extended lees aging, the wine emerges with fine, persistent bubbles and a complex bouquet of citrus, green apple, and white flowers, complemented by brioche and almond. On the palate, it is crisp and elegant, with a refined mousse, delicate fruit, and a mineral-driven finish. Perfect as an aperitif or alongside refined seafood dishes, it highlights Geneva’s ability to produce sparkling wines of international calibre.
Fendant Du Ravin
Domaine Mathier
100% Chasselas. Made using traditional winemaking process. The Blend of Chasselas from the classic growing region of Valais undergoes alcoholic fermentation with partial malolactic fermentation in stainless steel tanks.
With a hint of white flowers, linden and fresh fruit and mineral notes it is a lively and intense wine perfect for aperitifs, starters, fish and cheese dishes.
Heida Les Pyramides AOC
Domaine Mathier
Known as Heida or Païen (franch name for "in pagan times"), this early ripening variety thrive at rough altitudes up to 1150m. If you are looking for a full and broad structure it is important to grow this viens in lower locations hence tis wine being cultivated on a few parcels at 750m and 650m allowing the fruit to achieve more depths. 1st fermentation mainly in new barrique, the 2nd fermentation is limited to a certain number of barrique with the rest in stainless steel vats. Ageingin oak for 9 months. Fruity on the nose, with apricots and peach. On the palate, the Heida Les Pyramides presents itself full-bodied with discreet, well integrated roasted notes. The finish is long lasting, accompanied by light, elegant tannins.
Weidmannstruck AOC
Domaine Mathier
Johannisberg is the local name for Sylvaner, introduced to Valais from Alsace in the 19th century and now deeply rooted in the region’s identity. Traditional vinification with alcoholic fermentation and partial malolactic fermentation in stainless steel tanks. The Johannisberg Weidmannstrunk impresses with its rich fullness as well as its unmistakable, varietal and charming flavour. The dry finish completes the harmony of this excellent white wine.
Humagne Blanc Les Pyramides AOC
Domaine Mathier
Humagne Blanc is one of Switzerland’s rarest native grapes and autochtone to the area, it was first mentioned in the 16th century and almost lost before its revival in Valais. Grown on calcareous scree soil around Salgesh at 630m. Low yield grape, it is fermented cool in steel with no malolactic fermentation. Despite not undergoing an oak ageing process, its bottle age potential can be pushed up to 8-10 years for the best vintages. For Les pyramides range, it is easily 3-5 years. This wine notes include white peach, meadow flowers, lime and hay. Creamy yet fresh, with savoury depth and a long, mineral finish, this cuvée captures the quiet power of a true Valais treasure.
Petite Arvine Les Pyramides AOC
Domaine Mathier
First documented in 1602, Petite Arvine is the white jewel of Valais, unique to the region. Traditional ageing in stainless steel tanks. The wine's complex flavours are reminiscent of ripe fruit, dominated by stewed rhubarb and grapefruit. A balanced, complex structure develops on the palate with a beautiful, ripe acidity and the typical salty finish. Complex and vivid, Petite Arvine is built to age gracefully.
Cuvée Mme Rosmarie Mathier blanc AOC
Domaine Mathier
Petite Arvine, Pinot Gris, Pinot Blanc and Sylvaner blend.
This cuvée honours Rosmarie Mathier, matriarch of the family. The grapes are vinified separately and blended after maturation. Fermented and aged in stainless steel, it reveals citrus, stone fruit, and alpine flowers. Rounded and textured, with freshness and mineral drive, it finishes long and graceful, an elegant homage to family legacy.
Ermitage Nadia Mathier AOC
Domaine Mathier
Locally called Ermitage, Marsanne arrived from the Rhône in the 19th century and quickly became a Valais specialty. Dedicated to Nadia Mathier (the Heart and Soul of the family), this cuvée ferments and ages in French oak with bâtonnage, building richness and depth. The bouquet becomes more complex as it ages and develops aromas of white truffle. Fresh and intense in the mouth, with a hint of citrus fruits, it turns into a long, elegant finish with a beautiful, tannin-rich note. A grand, ageworthy alpine Marsanne. Striking and ageworthy, it’s a jewel of alpine viticulture.
Ambassadeur fumé
Domaine Mathier
100% Sylvaner (its Vignard is classified as Grand Cru)
5th generation family business first mentioned in documents linked to winemaking dating back to 1387. This wine undergoes maceration on the chilled mash allowing the extraction of both the flavour and the structure of the skin before fermentation begins. Pressed and fermented in new barrique and matured on the lees. Optimum maturity is achieved in 6-9 months. Enermous complexity and unusual notes of tannins for a white wine, together with notes of vanilla from the barrel vinification, these complement each others in a fantastic way. Fine woody notes also but still very fruity oriented at the same time. Ageing in oak barrels gives it a good ageing potential as well, whioch is unusual for a white wine.
Oeil de Perdrix La Matze AOC
Domaine Mathier
Œil de Perdrix (“Partridge’s eye”) is a historic Valais rosé style, its pale copper hue dating back to the Middle Ages. La Matze is made from direct-press Pinot Noir, early removed from the mash (called "Tête de Cuvée" which is the highest quality juice) and cool-fermented in steel to preserve delicacy. Salmon-pink with copper glints, it shows wild strawberry, redcurrant, and rose petals. Crisp acidity and citrus zest give tension, present itself dry on the palate and perfectly combines the charm and freshness of a white wine yet presents the structure of a red one, making this gastronomic rosé a classic expression of Valais finesse.Also names World's best rosé, Mondial des Pinot 2021 & 1986.
La Petite Cure Rosé Lavaux AOC
Obrist
Crafted from Gamay grown on the steep terraces of Lavaux, this rosé captures both freshness and delicacy. Grapes are pressed gently and fermented cool to preserve primary fruit, with minimal skin contact to achieve a pale salmon hue. The result is a vibrant wine with lifted aromas of red berries, citrus, and wildflowers. On the palate, it is crisp and lively, balancing ripe strawberry and cherry notes with a refreshing mineral edge drawn from the limestone-rich soils. A versatile rosé, it shines as an aperitif but also pairs beautifully with summer salads, grilled fish, or Mediterranean cuisine. Pure, bright, and charming, this wine reflects the elegance of Gamay in its most delicate form.
Galeote Mon Rosé Ticino DOC
Vinattieri
Produced from organically farmed Merlot, harvested by hand from hillside vineyards exposed to Ticino’s abundant sunshine and cool alpine nights. Grapes undergo a gentle direct pressing with minimal skin contact to obtain a delicate hue, followed by fermentation in stainless steel at low temperature. The wine then rests briefly on fine lees to enhance mouthfeel. The colour is bright pink with copper reflections, while the nose layers raspberry, pomegranate, and sour cherry with subtle peach, citrus zest, and spice. The palate is juicy yet refined, with a silky texture, crisp acidity, and persistent finish.
Galeote Mon Rosé Ticino DOC
Tamborini
Made from 100% Merlot, this rosato is vinified “in purezza” and serves as a fresh, elegant interpretation of Ticino’s signature red grape. The grapes are hand-harvested, gently pressed to limit skin contact (direct press), then fermented at controlled low temperatures to preserve aromatics. Tamborini reports that the rosé is matured for about 6 months in stainless steel before release. Pale salmon-pink with luminous reflections, it opens with red fruits—wild strawberry, raspberry, cherry—enhanced by floral notes of rose and white citrus blossom. On the palate it is crisp, lively, and balanced, with a clean, persistent finish and a mineral-tinged freshness.
Pet Nat Rosé AOC Graubünden
Weingut Obrecht
From biodynamically farmed Pinot Noir vines rooted in the Bündner Herrschaft, Obrecht’s Pet Nat Rosé is crafted using the ancestral method. Grapes are harvested early for freshness, whole-cluster pressed, and fermented in stainless steel before being bottled with residual sugar to finish fermentation under crown cap. The wine is disgorged only lightly, retaining natural cloudiness. Pale pink with a fine, lively bead, it bursts with red currant, wild strawberry, and citrus zest, underpinned by herbal and mineral nuances. Bright, playful, and bone-dry, it captures both Obrecht’s low-intervention philosophy and the alpine freshness of Graubünden terroir.