Wine-making methods

Ongoing innovation

The success and passionate commitment of the Balisiers team are driven by a relentless spirit of constant innovation, an on-going quest for novel concepts to enhance the effectiveness of our wine-making processes and ultimately deliver truly original wines.

The following are some of the landmarks in this process.

1987-88: Cabernet Sauvignon and Cabernet Franc were planted on 1.7 and 1.3 hectares, respectively.

1992: on the hillsides at Plan-les-Ouates, a three-hectare vineyard was entirely planted with Gamaret, the amazing new red variety developed by Switzerland’s plant-breeding researchers.

1996: nearly two hectares were planted with Sauvignon Blanc.

1998: vinification of our first Gamaret harvest produced our Lune Rousse, which was to become one of our clients’ favourite wines.

2004: three hectares were planted with Chenin Blanc, marking the first successful acclimatization of this acclaimed Loire-valley variety in Switzerland.

2009: the launch vintage of our Îlot Noir, an amazingly intense Pinot Noir varietal derived from separate vinification of the grapes from a small plot of exceptionally good soil in our Peissy vineyards.

2015: the traditional Chasselas was replanted over an area totalling nearly 1.2 hectares.

2016: in response to growing local demand for our Gamaret, the acreage devoted to this variety was increased by half a hectare.

2017: the Domaine des Balisiers expanded its varietal range again by planting half a hectare of Divico, while also increasing the acreage under Pinot Noir by a further hectare.

2018: the estate’s rich varietal diversity was broadened yet again with the planting of Merlot over 1.3 hectares in the vicinity of Satigny.