Chasselas is a white grape variety of Swiss origin mainly used for wine making, but also consumed as a table grape. Chasselas can also be called Fendant in Valais, Perlan in Geneva and Dorin in Vaud.

• Genetic analyses made in 2009 in a laboratory of the University of Dieppe showed that Chasselas is a grape variety originating in western Switzerland. Its name was first mentioned in the 16th century.

• Grown in many European vineyards, mainly as a table grape. It can be used to make a light, dry, light yellow wine that is sometimes pearly (i.e. very slightly sparkling). In the good wine-producing regions of French-speaking Switzerland, Chasselas produces fine, powerful and full-bodied wines, long in the mouth and very marked by the terroir. Chasselas is a wonderful accompaniment to lean fish.

• Giclet is a rare and historic Swiss grape variety, found mainly in the vineyards of Lavaux in the canton of Vaud. Though long considered a distinct variety, DNA research has confirmed that Giclet is also a natural mutation of Chasselas. Its name, meaning “to squirt” in French, comes from the grape’s thin skin and juicy berries that tend to burst when pressed.

• The wines made from Giclet are subtle yet expressive, with bright acidity, gentle fruit aromas, and a slightly more vibrant character than standard Chasselas. Often grown in older parcels, Giclet is part of the viticultural heritage of Vaud and offers a unique opportunity for producers to highlight authenticity and rarity in their portfolio. It is especially valued by connoisseurs and sommeliers seeking distinctive Swiss whites.

• Mara is a modern Swiss red grape variety developed at the Agroscope research center in Changins. It is the result of a cross between Gamaret and Reichensteiner, designed to produce deeply colored, structured wines well-suited to both blending and single-varietal bottlings. Thanks to its thick skin and high anthocyanin content, Mara delivers intense color, firm tannins, and excellent aging potential.

• In the glass, Mara wines are bold and expressive, often showing notes of dark berries, black pepper, licorice, and smoky undertones. On the palate, they are full-bodied with a robust structure, making Mara ideal for barrel aging and complex cuvées. This grape is increasingly appreciated by winemakers looking to craft characterful reds that can stand out in international markets while still reflecting Swiss precision and innovation.

• Diolinoir is a red grape variety created in 1970 in Pully, Switzerland, at the Domaine du Caudoz by André Jaquinet, who also created Garanoir. Diolinoir is a cross between Robin Noir and Pinot Noir. The name Diolinoir comes from the name of its parents. 

• Diolinoir gives very colored wines with marked tannins and black fruit aromas. It is often used in blending, although it is increasingly found in single-variety wines.

• Divico was obtained in 2013 in Pully, Switzerland, by Valentin Blattner and the team at Agroscope. It is the result of a cross between Gamaret and Bronner, combining wine quality with strong resistance to fungal diseases.

• This red grape variety produces wines with a deep purple color, marked by aromas of black fruits, spices, and floral notes, supported by firm tannins. It can be vinified on its own or used in blends, often benefiting from barrel aging to enhance its structure and complexity.

• As a recent creation, Divico is still being gradually introduced, mainly in French-speaking Swiss vineyards, where it shows strong potential, particularly in organic and sustainable viticulture.

• Petite Arvine is a rare and treasured white grape variety native to the Valais region of Switzerland. Known for its thick skins and late ripening, it produces highly aromatic wines with vibrant acidity, featuring flavors of grapefruit, wild herbs, and subtle salinity. This variety thrives in steep, terraced vineyards where it expresses the Alpine terroir with remarkable precision.

 

• Petite Arvine wines are celebrated for their freshness and complexity, often suitable for aging. This grape is a flagship of Swiss white wine heritage, embodying both tradition and elegance.

• Heida, also known as Païen or Savagnin Blanc in other regions, is a white grape variety deeply rooted in Swiss viticulture, especially in the Valais region. The name “Païen” (meaning “pagan”) is an old local synonym, while “Savagnin Blanc” is its counterpart name used mainly in Jura and Alsace, reflecting a shared grape family. Heida produces aromatic, full-bodied white wines with notable acidity and spicy, nutty notes. Its thick skins help it resist disease and contribute to its longevity in the cellar.

 

• Heida wines are appreciated both for their ability to express the Alpine terroir and for their versatility, ranging from fresh, youthful styles to complex, aged expressions. This grape is a testament to Switzerland’s ancient and unique white varieties.

• Humagne Blanche is a rare white grape native to the Valais region, distinct from its red counterpart. It produces full-bodied white wines characterized by aromas of citrus, herbs, and minerals, often with a slightly rustic and earthy edge. This variety has adapted to the challenging Alpine terroirs, demonstrating good acidity and aging potential.

 

• Although less known internationally, Humagne Blanche plays a significant role in preserving Switzerland’s unique white wine traditions, offering a crisp and authentic expression of its native terroir.

• Completer is a very old and rare white grape variety found mainly in the eastern Swiss vineyards, especially around Graubünden. Historically cultivated for centuries, Completer produces wines with moderate acidity and soft fruit flavors, including notes of pear, almond, and light spices.

 

• Though not widely planted today, Completer remains an important part of Switzerland’s viticultural heritage. It reflects the diversity of native Swiss grapes and the unique microclimates of the alpine vineyards where it grows.

• Pinot probably originates from the North-East of France and has been known for a very long time in Burgundy, as shown, for example, by the genetic variability of this variety. It could come from wild vines selected and cultivated at the time of the arrival of the Romans.

• Pinot Noir offers wines with red fruit aromas (strawberries, raspberries). In case the fruit is more mature it gives aromas of wet leather, tobacco or dead leaves undergrowth. The wines are generally fresh and elegant.

• As far as food and wine pairing is concerned, Pinot Noir is a magical grape variety: everything suits it. You just have to choose the right style of wine.

• Pinot Blanc is a white grape variety with white juice. It is a member of the pinot family and is the white variety of pinot noir. Pinot Blanc is a naturally occurring grape variety through genetic mutation. The only real difference between Pinot Blanc and Pinot Noir is the color of the fruit at maturity.

• This variety was first mentioned in 1868 in Burgundy. This variety is early and relatively sensitive, but very resistant to drought. It produces full-bodied and generous gastronomic wines. In Switzerland, we find this variety since the 70s.

• Gamay noir is a French wine grape variety. It is sometimes called gamay noir à jus blanc, to distinguish it from its cousins teinturiers. Abundantly planted throughout Burgundy in the Middle Ages, it ended up competing with pinot noir and damaging the reputation of the wines. Indeed, it is more productive and, at the time, quantity provided better ratios, even at the expense of quality.

• Gamay produces wines with notes of red fruits (strawberry, raspberry, cherry). It has supple tannins and a sustained acidity.

• Cabernet Franc is a black wine grape variety. It belongs to the Carmenets family, of which it is the closest member to the wild varieties. It is distinguished by its aromatic finesse, its spicy and sometimes peppery aromas and its good aptitude for ageing, compared to Cabernet Sauvignon which has less organoleptic
  interest but more phenolic compounds.

• The wine produced from Cabernet Franc is not very rich in tannins and therefore ages quite quickly. It is known for its finesse. Depending on the terroir, the aromas evoked by connoisseurs are close to raspberry or violet.

• Cabernet Sauvignon is a black grape variety recognized for its deep color, firm tannins, and excellent aging potential. It is a member of the Carmenets family, like Cabernet Franc, but contains more phenolic compounds, which contribute to its robust structure and longevity. The grape often produces wines with aromas of blackcurrant, cedar, and green bell pepper.

 

• Compared to Cabernet Franc, Cabernet Sauvignon wines are typically more tannic and less aromatic, often requiring longer cellar aging to reach optimal maturity. These wines are full-bodied and structured, with the ability to develop complex tertiary aromas over time.

• Charmont is a white grape variety from Switzerland, created in 1965 in Pully, in the canton of Vaud, as a cross between Chasselas and Chardonnay. This grape matures early and produces consistently, with higher sugar content than Chasselas while maintaining moderate acidity.

 

• Charmont yields elegant white wines, slightly aromatic with fruity notes and a well-balanced structure. Primarily grown in the Lavaux wine region, Charmont thrives on well-exposed terroirs, producing wines with ripe fruit aromas and a smooth, rounded palate.

• Sylvaner is a white grape variety of Central European origin, likely from the Danube region between present-day Romania and Transylvania. In Switzerland, it is the fourth most planted white grape, covering about 285 hectares, mainly in Valais, where it is known as Johannisberg.

 

• Sylvaner produces elegant, dry white wines with subtle aromas of white fruit and a fresh, balanced structure. On well-exposed terroirs, it reveals mineral notes and a smooth, harmonious palate.