Fruit
Earth
Acid
Body
Minerality
Notes from Rosenthal Wine Merchant:
"In Switzerland, the Chasselas grape is nearly ubiquitous and is known as the Fendant. When allowed to produce with no control, this grape variety is notorious for its abundance and consequent lack of concentration and character. But, when grown in the proper zone by a serious vigneron like Caloz who prunes severely to limit harvest levels, the Fendant can produce marvelous wines with a steely character, bright acidity, exceptional length and vitality. Here, the cépage captures the essence of this mountain terrain."
Country
Switzerland
Region
Valais
Varieties
Fendant (Chasselas)
Farming
Organic
Soil
Limestone
Winemaking
Harvest is always entirely by hand. In the cellar, fermentation begins naturally, inside the grapes, and pressing is done toward the end of fermentation (a classic semi-carbonic maceration). Fermentation and aging take place in stainless steel, and without extreme temperature regulation. Sulfur is only applied after malolactic fermentation is complete—neither on the grapes, nor at bottling—and then only a homeopathic dose.