The wine industry must constantly react to the challenge of producing high-quality wines with high added value - the only option for Swiss viticulture in a liberalised market. The development of new grape varieties that are resistant to fungal diseases must enable us to create unique wines living up to international standards. We research the ripening parameters for the best tannic expression as a function of the varieties.
Enhancing and corrective vinification techniques, particularly within the context of a changing climate, are tested in order to maintain and perfect the quality of the wines. Allergen-free oenological products, new types of packaging, and eco-friendly management methods are tested to allow us to respond to new health, sustainability and regulatory requirements.