Hans Peter-Schmidt took over the production of these vineyards in Valais, Switzerland in 2004 and began converting the land to organics. The project is all about biodiversity, and all the vineyards are beautifully overgrown and lush. Zero sulphur is used.
A rich Chasselas (Fendant) from 70 year old vines grown on chalk and schist soils. The grapes were hand harvested and fermented on the skins for 35 days before spending 2 years in barrel. With notes of black tea and toasty peat, the "best white we ever did", according to Hans-Peter.