Amigne de Vétroz blanc sec - 2024

Straddling the communes of Vétroz, Ardon, Chamoson and Savièse, the vineyard of the Cave La Madeleine was created in 1991 by André Fontannaz. It is a nice family story, as we often know in Valais, that of the Cave de la Madeleine: Sandra, the wife, works alongside André and their two daughters, Chloé, an engineer-oenologist, and Camille, who is in charge of promotion and sales, have joined the estate. Finally, André's sister, Isabelle Fontannaz, is a stained-glass painter and makes the labels for the bottles. As if that wasn't enough, André and Isabelle's mother's name is Madeleine... and the favourite theme of the stained-glass windows created by Isabelle is that of Sainte-Madeleine, protector of Vétroz. We've come full circle. With its team of ten people, all of whom are passionate about the cultivation of the local vine, the Cave de la Madeleine has initiated work of great quality and rigour which has earned it a fine reputation and numerous prizes in competitions. To name but a few: 125 best Swiss winegrowers at the Gault & Millau 2020, best Amigne producer by the English critic Hugh Johnson, Gold Medal at the Mondial du Pinot Noir 2009. Finally, just to mention Amigne, a grape variety grown only in Valais, the Cave de la Madeleine received a score of 94/100 in Robert Parker's Wine Advocate for its Grand Cru cuvée.

On the 16 hectares of schistose soil, André Fontannaz, who is an adept of integrated production viticulture, already started in 2010 to use only organic fertilizers and compost. Also a precursor of inter row grassing, André takes the same care with his vines as he does with the orchards around them, according to the principles of the Swiss Vitiswiss Federation.

For the record, the cave de la Madeleine indicates in a very personal way on its labels the sugar level of the cuvée: 1 bee = dry, 2 = semi-sweet and 3 = sweet.

The Amigne "Tendance", with just one bee, relies on dry fruit, especially notes of grapefruit, and is both fresh and velvety. Intended for haute gastronomy, its length in the mouth is impressive.