The adventure in Valais begins at the end of 2021. In 2022 on 1 ha, in 2023 1.7 ha and 2024 1.5 ha.
The vines are located in and around Ayent, between 600 and 820 meters above sea level. The soils are mainly composed of Schists and Limestone, but also of Loess, Quartz, Clays and others. This terrace vineyard prevents any mechanization of winemaking tasks.
Grass management is done with the backpack brush cutter. The organic treatments (<1kg copper ha) are carried out using a backpack atomizer. The harvest is taken out on the shoulder.
I take the side of my Burgundian origins which is to farm plots in Valais. Destemming is manual and is done through sifting. Macerations last 25 days on average. Aging takes place in old Burgundian barrels from 228L to 600L. The whites are pressed on the day of the harvest then sent in 400L barrels. August bottling is done by gravity from the barrel itself. All my vintages are without inputs and without sulphites.

Information

Domain Name:
Lucas Madonia
Winemaker's Name:
Lucas Madonia
Country:
Switzerland
Region:
Valais
Appellations:
VDP
Farming:
Organic (BioInspecta)
Grape varieties:
Pinot Noir, Diolinoir, Gamay, Chasselas, Savagnin, Humagne Blanche, Riesling, Petite Arvine, Muscat, Johannisberg, Pinot Gris, Cabernet-Sauvignon, Merlot, Humagne Rouge, Petit Verdot

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L'aventure en Valais commence fin 2021. En 2022 sur 1 ha, en 2023 1,7 ha et 2024 1,5ha.
Les vignes sont situ&eacute;es &agrave; Ayent et alentours, entre 600 et 820 m&egrave;tres d'altitude. Les sols sont compos&eacute;s en majorit&eacute; de Schistes et de Calcaires, mais aussi de Loess, Quartz, d'Argiles et autres. Ce vignoble de terrasse emp&ecirc;che toute m&eacute;canisation des t&acirc;ches vigneronnes.
La gestion de l'enherbement se fait avec la d&eacute;broussailleuse &agrave; dos. Les traitements bio (&lt;1kg cuivre ha) se font &agrave; l'atomiseur &agrave; dos, La vendange est sortie sur l'&eacute;paule.
Je prends le parti de mes origines bourguignonnes qui est de faire du parcellaire en Valais. L'&eacute;grappage est manuel et se fait au crible. Les mac&eacute;rations durent 25 jours en moyenne. L'&eacute;levage se fait en vieilles barriques bourguignonnes de 228L &agrave; 600L. Les blancs sont press&eacute;s le jour de la vendange puis envoy&eacute;s en barriques de 400L. Les mises en bouteilles d'Ao&ucirc;t se font par gravit&eacute; depuis la barrique m&ecirc;me. Toutes mes cuv&eacute;es sont sans intrants et sans sulfites.

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