Respecting tradition, with improvements.
Having pioneered organic viniculture in Switzerland in the early 1980s, the Domaine des Balisiers remains the country’s largest producer of organic wines to this day. Since 2002, moreover, it has been one of only a handful of Swiss wine-making estates to have completely discontinued the use of commercial enzymes and yeasts. All of our fermentation processes are activated by indigenous yeasts that occur naturally in grapes. Such yeasts typically bring out a more distinctive character in wines. Find out more