Swiss

Swiss wines are few known outside national borders, in fact, Switzerland exports less than 2% of its wine production. As with many other regions in Europe, it was the Romans who spread viticulture in Switzerland, but in the south of the Alps, in the canton of Ticino and French-speaking Switzerland, vines were cultivated even before Roman colonization. Swiss viticulture is divided into six main areas: Valais, Vaud and Geneva (the three main regions of French-speaking Switzerland), the Three Lakes-le Vully (straddling the linguistic regions), eastern Switzerland (or German-speaking Switzerland) and Ticino. The most famous and cultivated vines are Pinot Noir and Chasselas, above all the latter occupies about 40% of the area under vines and is called Fendant in the Valais and Gutedel in the Basel region. Other vines that we find are the Müller-Thurgau, the Pinot Gris, the Pinot Blanc, the Chardonnay and the Gewürztramineri among berry berry vines while, among those with red berry we have Gamay, Merlot, Cornalin and Garanoir, a cross between Gamay and Reichensteiner. Today many small winemakers have focused on quality and variety of production by investing in both native specialties and international vines and organizing trips to France or South Africa to learn new techniques in the vineyard and in the cellar, thus bringing an air of renewal in viticulture Switzerland