The Maison Rouvinez has changed the wine producing industry through its constant pioneering approach. From the outset, the Rouvinez family chose to focus their attention on the production of premium wines, and in particular of great local specialties, such as the Arvine and the Cornalin.

The third generation still continues to develop the Domaine in that way: A part of the vineyard is thus grown according to organic farming techniques and the new method of trimming according to the Simonit approach should prolong the life of each plant by about ten years.

Since the 1980s, the two brothers have broken new ground in the creation of new blends (assemblages) in casks. The 1983 vintage brought the launch of the Tormentin, a minor revolution in the Valais wine sector. As the first wine to have been completely aged in traditional oak casks, since the 1988 vintage it has became the first blended wine in Valais integrating the great specialties of the Canton, the Cornalin, the Humagne Rouge and the Syrah. Nowadays the Tourmentin is the undisputed bestseller of the Maison Rouvinez.

In 2008, the family installed large oak barrels of 4,000 to 9,000 litres each in the Colline de Géronde cave, always trying to enhance the quality of their wines and to allow the wine to breathe and ripen. All their highest-quality wines are stored there for some months. These barrels are unique both for their imposing size and their exclusive Swiss design.

The pursuit of excellence has continued into the third generation by the making of the 2011 vintage, when three crus from exceptional terroirs added: the Coeur de Domaine Blanc, the Coeur de Domaine Rouge et le Cœur de Domaine Brut. All these three originate from the best bunches consisting of small grapes harvested at the heart of our most renowned domaines. This underlines the policy for Domaine wines that the owner family has pursued since its beginnings. They, too, are then meticulously aged in Swiss oak barrels for 12 months.

To celebrate the 70th anniversary of the enterprise in 2017, Domaines Rouvinez added four grand crus being made for their product range: The Sierre Grand Cru made from Marsanne grapes, the Petite Arvine, the Syrah, and the Leytron Grand Cru made from Cormalin grapes. These four crus are further enhanced in cooperation with the talented 2-star head chef Didier de Courten from the Le Terminus restaurant in Sierre (* The Grand Cru concept is a local denomination accorded exclusively to AOC wines from very limited production areas, fulfilling demanding specifications. These extraordinary and rare wines are matured with great care and passion.)

Finally, still in 2017, a slightly mad-cap idea was born. For the first time in Valais, a beer had literally took off (échappée) from a Valais cave. Promoted by Frédéric and in cooperation with the Liege brewers from Curtius, Domaine Rouvinez launched L’Echappée, a beer brewed in Martigny according to the great Belgian tradition.

The Maison Rouvinez has changed the wine producing industry through its constant pioneering approach. From the outset, the Rouvinez family chose to focus their attention on the production of premium wines, and in particular of great local specialties, such as the Arvine and the Cornalin.

The third generation still continues to develop the Domaine in that way: A part of the vineyard is thus grown according to organic farming techniques and the new method of trimming according to the Simonit approach should prolong the life of each plant by about ten years.

Since the 1980s, the two brothers have broken new ground in the creation of new blends (assemblages) in casks. The 1983 vintage brought the launch of the Tormentin, a minor revolution in the Valais wine sector. As the first wine to have been completely aged in traditional oak casks, since the 1988 vintage it has became the first blended wine in Valais integrating the great specialties of the Canton, the Cornalin, the Humagne Rouge and the Syrah. Nowadays the Tourmentin is the undisputed bestseller of the Maison Rouvinez.

In 2008, the family installed large oak barrels of 4,000 to 9,000 litres each in the Colline de Géronde cave, always trying to enhance the quality of their wines and to allow the wine to breathe and ripen. All their highest-quality wines are stored there for some months. These barrels are unique both for their imposing size and their exclusive Swiss design.

The pursuit of excellence has continued into the third generation by the making of the 2011 vintage, when three crus from exceptional terroirs added: the Coeur de Domaine Blanc, the Coeur de Domaine Rouge et le Cœur de Domaine Brut. All these three originate from the best bunches consisting of small grapes harvested at the heart of our most renowned domaines. This underlines the policy for Domaine wines that the owner family has pursued since its beginnings. They, too, are then meticulously aged in Swiss oak barrels for 12 months.

To celebrate the 70th anniversary of the enterprise in 2017, Domaines Rouvinez added four grand crus being made for their product range: The Sierre Grand Cru made from Marsanne grapes, the Petite Arvine, the Syrah, and the Leytron Grand Cru made from Cormalin grapes. These four crus are further enhanced in cooperation with the talented 2-star head chef Didier de Courten from the Le Terminus restaurant in Sierre (* The Grand Cru concept is a local denomination accorded exclusively to AOC wines from very limited production areas, fulfilling demanding specifications. These extraordinary and rare wines are matured with great care and passion.)

Finally, still in 2017, a slightly mad-cap idea was born. For the first time in Valais, a beer had literally took off (échappée) from a Valais cave. Promoted by Frédéric and in cooperation with the Liege brewers from Curtius, Domaine Rouvinez launched L’Echappée, a beer brewed in Martigny according to the great Belgian tradition.