• Varieties: 8 native pears with different tannic and wild varieties including Gelbmostler, lemon pear
• Terroir: Deep molasse over Valais schist, or moraine gravel mixed with brown clay soil, typically planted in cow or sheep pastures, planted about 100m apart
• Agriculture: Foraged, untreated, high-branched (1.8-2m) trees
• Cider-making: Indigenous yeast partial fermentation in stainless steel tanks. Two to three light filtrations ensure that the desired residual sugar levels are attained. Natural prise de mousse in bottle. Low sulfur additions (about 20mg/L) before bottling.
• Sweetness: Sec to demi-sec depending on vintage