58 59 \ ALTITUDE local life In2001, hissonPatrick tookover the reins. Since then, he has breathed new life into the small winery while remaining faithful to the values his father held dear ; simplicity, authenticity, and respect for the land. “My father treated it more like a hobby,” Patrick recalls. In the beginning, the vineyard covered 5,000m².Twentyyears later,Patrick cultivates 5.5 hectares of vines, including three located around the winery in Saint-Clément. His background is quite unusual. Before fully committing to viticulture, he worked as a polymechanic. “I completed my CFC and then worked for 14 years at the Crans-Montana Cable Car Company as a maintenance mechanic. I later earned a federal diploma in cableway operations,” he explains. The shift to the world of wine came from the need to care for the family vineyard. Expanding the estate required significant investment and constant learning, with support fromprofessionals. However, the growth was always measured. “I never aimed to be big. I just want to do things well,” he emphasizes. NATURAL DIVERSITY Although the village of Flanthey is closely associated with Cornalin, Patrick is quick to highlight the region’s great diversity of terroirs. “We’re the area with the most grape varieties in Valais,” he says. This richness allows La P’tite Cave to offer a varied range of wines, from a beaitifully expressive Muscat to robust Humagne Rouge and elegant Syrah. Far from feeling "trapped" by Cornalin's identity, Patrick sees it as a valuable signature for his village—much like Petite Arvine for Fully or Johannisberg for Chamoson. Together they form the vibrant mosaic of Valais wines. NODS TO THE PAST AND THE NEXT GENERATION Among La P’tite Cave’s wines, the “Baron de SaintClément” stands out. It’s not a blend, but a Diolinoir aged for one year in barrel. This original name is a loving nod to Patrick’s father, who was nicknamed "the Baron of Saint-Clément" when hewould go for a drink in the neighbouring village of Saint-Léonard. This anecdote beautifully illustrates the personal connections that define the spirit of La P’tite Cave. Today, Patrick’s son is studying at the Cantonal School of Agriculture in Châteauneuf. This choice surprised Patrick, as Nicolas initially had no interest in the field, but eventually found his way t the family trade. Though Patrick avoids making long-term assumptions, he sees his son's choice as a promising sign of continuity. His son will at least have the tools needed to carry the torch. But ultimately, the choice of career is entirely his. As always with the Luisier family, such a transition will only happen gradually, based on mutual respect and dialogue. FOCUSING ON DIRECT SALES La P’tite Cave is a member of Les Coteaux de Sierre and the Haut-Plateau winemakers’ association, which offers opportunities to promote their wines. When it comes to sales andmarketing, participating in local events is a regular practice. In addition to the traditional May open cellar days, Patrick also relies on welcoming guests to his carnotzet. For him, wine tourism—though growing in Valais— requires substantial resources. That’swhy heprefers to focus on his core business. “Wine tourism forces us to become restaurateurs or hoteliers. We can’t do everything. And hospitality professionals are more than happy to take care of our clients,” he says. RELATIONSHIPS MATTER Thanks to his connections in motorsport—he used to rally—Patrick has built strong relationships across French-speaking Switzerland. He has many friends in the Jura, Neuchâtel, and Geneva regions, who regularly place orders. This loyalty, built over time, goes beyond commercial interests : “What keeps a winery like mine going is human connection,” says the winemaker, who delivers his bottles personally—a home service that his clients greatly appreciate. Looking ahead, Patrick dreams of mechanizing certain parcels of his vineyard. Still, he remains realistic : “On the steepest slopes, this transition will be difficult, maybe even impossible,” he admits. He would also like to offer even better hospitality to his clients— but without compromising the soul of the winery. “My main goal is to keep being happy and to pass on something genuine,” he summarizes.
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