Our winery and cellars

As a side-event to a seminar, as a company outing or as a feature of corporate entertainment for prospective clients, your guests can be taken on a guided hike across our vineyards or on a tour of our cellars and winery. Wine-tasting classes can also be organized on request. Complimentary invitation vouchers can be purchased for your friends or clients.

Winery tours, complete with tastings, can be arranged for groups of at least 10 visitors. For further information, please do not hesitate to contact us by phone (+41 22 753 19 58) or by email (mail@balisiers.ch).

Tasting lounge and sales outlet

We offer free tastings of our entire range of wines at our sales outlet every Saturday from 11 am to 1 pm and by appointment. Our friendly staff will help you make the most of your visit to learn more about the secretive world of wine and wine-making.

The wine-press room

Our two Willmes Sigma wine presses operate with state-of-the-art pneumatic technology. Their patented flexible mesh-tissue juice channels give them pressing properties that no other pneumatic press can match. Thanks to their broad perforated surfaces, the vertical Flexidrain channels optimize juice yield. The centrality of the channels ensures that juice run-off exceeds 50%. Meanwhile, the lees released by the pressuring are “filtered”, the membrane covers the grapes on all sides, and juice paths are 50% shorter than in traditional presses. The compressed mash is loosened more rapidly: rotational effort for crumbling is negligible. These presses are suited to the processing of both whole grapes and fermented, crushed grapes for the making of red wines. The quality of the juice they yield is simply outstanding!

White grapes must be pressed in whole bunches as soon as they are harvested lest they should be damaged by oxidization. Red grapes are stripped from their stems and then begin their vinification in tanks where they spend between one night (Rose de Lune) and three weeks (Comte de Peney).

In July 2012, our estate acquired a new bottling chain that requires only two or three operators to produce some 2,500 bottles per hour, including rinsing, filling, corking, labelling and capping.

First vinification cellar

Our first cellar has a capacity of 180,000 litres. It is our “workshop” where most oenological procedures are carried out. Special ducts on the ceiling feed the red grapes into tanks that can be warmed or cooled as required.  This cellar is equipped with a carbonic gas extractor, and in winter the heat from the fermenting wine can be recovered and recycled to heat the building and accommodation for our staff.


Second vinification cellar

Our second cellar serves the same purposes as the first, but it is also used as a maturing cellar for red wines during the summer. This cellar is air-conditioned and has a capacity of 67,500 litres.

Third vinification cellar

With a capacity of 15,000 litres, our third cellar is used mainly for the estate’s micro-vinification experiments and for maintaining and rinsing our oak barrels. It is also used to perform such final filtering and vacuum evaporation procedures as may be required.

The main cellar

As in our storage room for bottled wines, the temperature in this large underground cellar is naturally very stable, ranging between 14 and 16 ° Celsius all year round.

With an overall capacity of 32,850 litres, this cellar holds 32 amphora, 53 standard oak barrels (220 litres each) and 7 larger barrels. Our Chardonnay, Dame Noire, Lune Rousse and Comte de Peney undergo their vinification in this cellar in amphora or barrels made of medium-heated oak from the forests of Allier in France.

Our amphora mature the wine both by oxygenating it slowly through the naturally micro-porous clay they are made of and by subjecting it to the optimal fluid kinetics generated by their ovoid shape. Our barrels also allow the wine to “breathe” but the effect of the oak is not neutral: it imparts aromas of toasted bread and vanilla to the wine. The estate’s finest wines are produced by the combination of these two ancient vinification methods.

Bottled-wine storage room

This part of the winery is a cellar excavated beneath the adjacent Pinot Noir vineyard, six to nine meters below ground. It has a capacity of 100,000 bottles and is also used for packing the bottles in cardboard or wooden cases.