CHATEAU D'AUVERNIER - Neuchâtel
Few companies, in Switzerland or elsewhere, can boast D'Auvernier's 400 years of family history. Keeping the estate in the family has always been a priority. Today, owner Thierry Grosjean, is reorganizing the estate and introducing integrated culture, a respectful approach to the environment which makes it possible to decrease the spreading of chemicals and spare the soil. In 1999, a barrel storeroom was built with 220-litre barrels for certain wine specialties matured "in the cask."
This estate which is located on the shores of the Lake of Neuchâtel, currently markets the produce of about 60 hectares of grapevines.
Although the Auvernier Castle Cellars actually possess only 16 hectares of grapevines, they cultivate an additional 24 hectares and buy the harvest of 20 hectares more from vine growers with whom their ties, in some cases, go back several generations.
The light to medium chalky soils, in places with barely 40 to 50 cm of topsoil overlaying the bedrock, can be very generous, providing the grapevine with two to three metres of undersoil.
Geologically similar to the Burgundy soil, although situated a little further south, it benefits from the proximity of the lake, which regulates the temperatures, thereby offsetting the additional 100 metres or so in relation to its French counterpart
OUR CELLARS AND WINE: MAKING IN BRIEF
All our wines ferment in vats equipped with a device permitting the monitoring of the fermentation process. It is at the end of fermentation that they take off in different directions.
The Chasselas, the Chardonnay and the Pinot Gris will be put in vats; the Pinot Noir and the Oeil de Perdrix head for the oaken casks varying in capacity from 2500 litres (Pinot Noir) to 10′000 to 12′000 litres (Oeil de Perdrix).
Only the Chardonnay and the Pinot Gris, matured in barrels, ferment in 220 litre casks. That part of the Pinot Noir that is to be matured in barrels will be put into casks after the malolactic fermentation while the wine is still cloudy. There, it will lie for 12 months.
Once the alcoholic fermentation has finished, the malolactic fermentation starts for all our wines, with the exception of the Chardonnay.
Christmas usually marks the end of this stage so that we can then cool the cellar and prepare the prefiltering and the various vintages. The Blanc and the Oeil de Perdrix will be bottled as from March, the Pinot Noir and the wines matured in barrels will wait, in principle, until September or even after the harvest.
Each vintage is different. Sometimes they remind us of those that went before, but for all that, each has its original touch. Wine is the fruit of a whole year’s creation, during which Nature, the soil, the environment, the stocking of the vines, cultivating techniques, then cellaring shape the character and identity of the wine. We wish you as much pleasure in discovering these numerous facets as we had in bringing them out.
ROBERT GILLIARD S.A. - Sion, Switzerland
During a century of history, the Gilliard estate has expanded and diversified its appellations. Today, it produces a wide range of whites, rosés and reds, all of which embody the spirit of their unique native soils and noble grape varieties.
As artisans of wine, we never dissociate the work in the vineyard of the work of the cellar. We are among the few to control the production cycle as a whole. Our winemaker can use the finest grapes to make wines in harmony with nature.
The seven golden rules
1. Gilliard respects and supports the work of its winemakers suppliers
2. Gilliard undertakes, before the beginning of the harvest to pay a higher price than that set by the profession and persevere
3. Gilliard undertakes to pay the entire harvest in a single payment before Christmas of the same year
4. Gilliard on excellence, is demanding vis-à-vis its suppliers to offer the best to its customers
5. Gilliard defends a rigorous pricing policy does not curtail its wines and thereby enhances the work of the wineries and the image of Valais wines
6. Gilliard is independent, control and maintains the entire value chain in Sion, follows its own line and receives no public subsidy
7. Gilliard has confidence in the future and invests continuously to improve and develop
The first medal to have a distinguished wine Gilliard was obtained in a competition held in Bern in 1895. Numerous other awards were then rewarded our continued commitment to excellence.
HENRI BADOUX - Aigle, Switzerland
Created in 1908, the Badoux family business quickly associated Aigle with the famous vineyard of Murailles. In those years, the wines of the region, like those of Lavaux, already enjoyed an enviable reputation for high-sugar content combined with low acidity. In 1940, the next generation inherited a business which was still modest in scale. Gradually, Badoux’s reputation spread throughout Switzerland and beyond, mainly to Germany and the United States.
Jean & Pierre TESTUZ SA - Vaud, Switzerland
Its privileged position in the prestigious Dézaley vineyard, its prominent Vaudois wines and its vast palette of Swiss and world wines have allowed the Maison Testuz to stand out from among some of the largest Swiss wine growers and producers.
To produce its wines, the Maison Testuz cultivates 60 hectares of vines, spread throughout all of the wine-producing regions in Vaud. The vine is worked according to a cultivation method known as "integrated production" that respects the environment and in which the wine maker's work plays a key role. Oak barrels then ensure the perfect development of their specialities.
World wines are marketed in partnership with other renowned wine companies.
A 500-year-old tradition
It seems the story of the Maison Testuz is as old as Swiss wine itself. The Testuz family took over the Dézaley vineyard in 1538. Three centuries later, in 1845, Louis Gerber-Testuz and his nephew Charles Testuz created the current wine business as part of an expansion.
The Testuz company has since experienced steady growth in its supply. We now offer a range of 300 products and we produce a hundred of it ourselves. Over the generations, tradition and progress have remained our key values.
The production and promotion of quality wines cannot rely solely on very good products. Throughout the entire journey from the vine to your glass, you also need people who are skilled, dedicated and ready to listen to your wants and needs.
From the vineyard workers to the staff at the bottling plants, we are lucky to have a skilled team to look after the production of our excellent vintages.
We can count on both our sales force (9 representatives) to introduce professional clients to our products throughout the whole of Switzerland, and our partners who represent us in certain Cantons.
Our company’s registered offices and the Head Office, managed by Mr Tobias Mathier are situated in Cully (Treytorrens) where our staff make every effort to meet your expectations.
Quality of service is very important to us, so both our orders department and our vinothèque in Treytorrens are always available to answer any questions or requests. You will also benefit from personalised service at our new distributor "Voser Wines & Spirits", the specialist wine merchant in Wettingen.
TGV Distribution SA
Our products are delivered by TGV Distribution SA, owned by the Maison Jean & Pierre Testuz SA. 10 drivers travel the length of Switzerland every day aboard new environmentally friendly lorries, guaranteeing quick delivery of your orders.