Altitude Magazine N° 11.

16 gastronomy T he estate was founded in 1972 by François Robyr, and a long family history began. François passed on his knowledge to his son Jean-Claude, who in turn passed it on to his own son, Pierre. This family heritage is part of the DNA of the winery. Pierre keeps a precious souvenir: a bottle of the first vintage created by his grandfather, a Pinot Noir vinified as a Rosé. Pierre joined his father in 1995. After various experiences both in the Valais and abroad, the Valaisan decided to return to his roots and work with the family. Three years later, the estate changed hands and passed from one generation to the next. From then on, Pierre poured all the family know-how and tradition into his wines, and enhanced it with the knowledge and experiences he had gained. Covering three hectares, the vineyard benefits from a limestone soil and sunshine that are most conducive to the creation of quality wines. In addition, for several years now, the estate has been making the transition to organic viticulture. His father already practised integrated viticulture. Pierre decided to go even further in his respect for the terroir. Growing grapes free of synthetic products and other herbicides allows the creation of a better quality, solid, deep and accomplished wine. According to him, the vine is all about the earth and preserving and improving it is the mission of the winemaker. If we preserve the earth, it gives back in return. For him, the switch to organic viticulture was obvious. The grape varieties have to be adapted to the altitude. Winegrowers have always worked with nature, but for some time now they have been facing extreme conditions. There is a sense of unpredictable and extreme climate change. The change cannot be rapid but Pierre is committed to cultivating a process that respects the land. Currently, the estate is undergoing certified organic conversion. The certification is controlled by the Swiss organic control institute, a guarantee of quality and compliance with all the different organic standards. A wine does not stop at the production of the grapes, at the harmony between the earth, the air and the water. The vinification is just as important. Pierre offers two ranges with two different vinification processes. The first is the classic, which has a long vinification process. The second, the "Reserve", is matured for 24 months, which makes it possible to offer more accomplished vintages, which is evident in the tasting. The winemaking process is very low interventionist with a light clarification before bottling. The cellar offers a varied range of wines. From Petite Arvine, through Heida, Humagne Rouge and Heredium, there is something for all tastes. But Pierre did not stop there, he also changed the aesthetics of the family brand by redesigning the labels of his bottles. Gone is the traditional church of Corin, the new image of the winery is more in line with his own. In search of new blood for his labels, he came across Murielle Bagnoud, in Chermignon. He suggested that she break away from the conventional framework in terms of colours, design and calligraphy. This collaboration gave rise to two very different labels. The first, a heart, is present on most of his production. PIERRE ROBYR CELLAR The Pierre Robyr family estate has been in Corin, in the heart of the Valais, for three generations. Its vines, supported by dry stone walls, bathe in the Valaisan sun and overlook the Rhône. From its first vintage to organic viticulture, the winery has been constantly reinventing itself for almost half a century.