Pinot Gris, like Pinot Blanc, is a genetic mutation of Pinot Noir that changed colour spontaneously.
In Valais its magnificent wines are known as Malvoisie. Like its forebear, Pinot Gris has a compact bunch and is susceptible to disease. Also like Pinot Noir, it prefers the best Valais slopes: the warmest, the best ventilated.

It is nearly always harvested as withered grapes for late harvest wine, sometimes graced with noble rot (Botrytis cinerea). The small number of dry Malvoisie wines (called Pinot Gris in Valais) are wonderful to explore. No matter the type of wine, these wines, which are concentrated, vinous, robust, soft and full, become wonderfully well balanced after some years of cellar aging.


It has a complex bouquet with notes of quince jelly, golden plum jam, honey, cooked fruits and oriental spices
It is unctuous and sweet.
The Malvoisie first appeared in the Valais in a recipe book edited between 1671 and 1698. As a result, it is not easy to identify the varietal(s) hidden behind this designation. In 1869, the Zurich chemist Kohler was the first to determine a common identity between the Malvoisie from the Valais and the Pinot Gris (source : Vine and Wine Museum).
8° - 10° C
Creamed chicken with mushrooms for the dry version, washed-rind cheese or foie gras with the full-flavoured sweet version.