Swiss wine

The Swiss are experts and consumers of wine, they understood that rarely crosses the borders of the canton, and almost never those of the state. In most breeding a variety of screws with scrupulous efficiency from a vineyard frazionatissimo of 14,000 ha, aided by irrigation and fertilization and, if necessary, from sugar. The production of red wine, one time insignificant, it is now approximately one quarter of the total Swiss wine.


Especially with some good Merlot del Ticino that now it is a traditional producer since he introduced the Merlot in Bordeaux in 1907. Recently, the Canton Ticino (800ha of vineyards) became exporter. Almost all cantons making wine in the Rhone valley, around the lakes of Geneva and Neuchatel. A small suburban town on the Austrian border, Herrschaft, the local breeds that compete, harvested in November, if they get a kind of Beerenauslese. In Liechtenstein farming is almost the only Blauburgunder (Clevner) which gives an excellent wine and expensive, which has its own strengths to the foehn, warm autumn wind. In Zurich, Schaffhausen, St. Gallen, Basel and Lucerne wines are produced only by drinking Blauburgunder.

Neuchatel is known both for its white (¾ of the total) for the red on a 600ha vineyard grows well where the Pinot Noir is often sold as pink as the Oeil de Perdrix, and the white Chasselas because often sparkling bottled sur lie. Almost like the wines produced around Lake Biel (Bieler see) sold at higher prices or as Schafiser Twanner. The most expensive of all is the product Inselwein the tiny island of Peter.