whites millesimes
dix vers sion
10 white grape varieties from around Sion, macerated for 28 days, aged in 400L barrels
?
the litre
macerated for 15 days, aged in 1000 liter stainless steel vats
Chasselas
bahian
harvested on October 17, pressed for 72 hours, aged in 400L barrels
Savagnin blanc
the blouge
vinified separately, blended before bottling
half white, half red / gamay x chasselas
adieu
Direct pressing, aged in 400L barrels
Chasselas
the litre
macerated for 13 days, aged in 1000 liter stainless steel vats
Chasselas
bahian
pressed within 72 hours, aged in 400L barrels
Savagnin blanc
the blouge
vinified separately, blended before bottling
half white, half red
the litre
destemmed and macerated 2 weeks
Chasselas Savièse «Mondzougea»
tsampon
direct press, aged on full lies in a fiber tank
Chasselas Ayent «Tsampon», Savièse «La Lanna»
lormey
direct press, aged on full lies in barrels
Chasselas Ayent «Lormey», Savièse «La Muraz»
dix vers sion
direct press, aged on full lies in stainless steel tank
Humagne blanche - Riesling - Petite arvine - Muscat - Pinot noir - Johannisberg - Pinot Gris - Chasselas - Gamay - Isabel
vens
direct press, aged on full lies in stainless steel tank
Chasselas
reds millesimes
la sionne
macerated for 23 days, aged in 400L barrels
Garanoir Gamaret and a third?
tsampon
macerated for 30 days, aged in 450L barrels
Gamay
lépiny
macerated for 24 days, aged in 228L barrels
Diolinoir Gamay Pinot Noir
chèrouche
macerated for 26 days, aged in 228L barrels
Pinot Noir Gamay
orcyre
macerated for 18 days, aged in 400L barrels
Cabernet Sauvignon Merlot
tsavouisse
26 days of maceration, aged in 600L barrels
Pinot Noir
tsampon
31 days of maceration, aged in 450L barrels
Gamay
lépiny
24 days of maceration, aged in 228L barrels
Diolinoir Gamay Pinot
chèrouche
28 days of maceration, aged in 228L barrels
Pinot Noir Gamay
tsampon
destemmed and 26 days maceration
Gamay Ayent «Tsampon»
ercomma
whole bunch smashed by foot and 15 days maceration
Pinot noir Savièse «Ercomma»
molignon
destemmed and 21 days maceration
Merlot 50% - Petit Verdot 25% - Humagne rouge 25% "Molignon"
chèrouche
destemmed and 21 days maceration
Pinot noir & Gamay Ayent «Chérouche»
orcyre
destemmed and 18 days maceration
Cabernet sauvignon & Merlot Ayent «Orcyre»
the vineyard
The adventure in Valais begins at the end of 2021, with 1 hectare in 2022, 1.7 hectares in 2023, 2 hectares in 2024, and 2.5 hectares in 2025. The vineyards are located in Ayent and the surrounding area, at an altitude of between 680 and 820 meters.
The soils are mainly composed of schist and limestone, loess, moraines, quartz, and a small amount of clay. This terraced vineyard prevents any mechanization of winegrowing tasks.
Grass cover is managed using a backpack brush cutter. Organic treatments (<1kg copper per hectare) are applied using a backpack sprayer, and the harvest is carried out on the shoulder. 5-6 treatments on average.
2025 was a historic year, with no treatments in the vineyard thanks to delightful weather conditions. As usual, no inputs were used in the cellar. Wine 0,0,0.
winemaking
I am embracing my Burgundian roots by producing small parcels of wine in Valais.
The grapes are destemmed manually by 4-5-6 people using a sieve. Maceration lasts 30 days on average.
The wine is aged exclusively in old Burgundian barrels ranging from 228L to 500L.
The whites are pressed on the day of harvest and then sent to 400-liter barrels.
The pump is used only once a year, under the press.
Bottling in August is done by gravity from the barrel itself.
All my wines are made without any additives or sulfites.
contact
domainelucasmadonia@gmail.com
- © Domaine Lucas Madonia 2026
- Legal notices
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- Website by Créera
- © Domaine Lucas Madonia 2026
- Legal notices
- Privacy policy
- Website by Créera