Top 12 Local Beverages
in the Canton of Valais

Provins is one of the most prominent Swiss wineries, headquartered in Sion, at the heart of the Valais canton - the country’s most important wine region. Founded in 1930 as a cooperative of local winegrowers, Provins is today the largest wine producer in Switzerland, managing over 800 hectares of vineyards. This area encompasses a mosaic of micro-terroirs - from gravelly and clay soils to limestone slopes that reflect sunlight and contribute to the slow ripening of grapes. The Valais climate, with long sunny days and cool alpine nights, creates ideal conditions for the development of aromas and wine structure. Provins combines traditional winemaking methods with modern technology, achieving exceptional consistency and quality. Its portfolio includes international varieties such as Chardonnay and Pinot Noir, yet the core of its identity lies in native Valais grapes - Petite Arvine, Cornalin, and Humagne Rouge. Beyond its commercial role, Provins also carries an educational mission - promoting wine culture through tastings and collaborations with local producers. It stands as a symbol of the connection between tradition and contemporary oenology in Valais. Their wines reflect the purity of the Alpine landscape and a dedication to craftsmanship that has been passed down for nearly a century.Expand

Marie-Thérèse Chappaz is one of the most influential winemakers in Switzerland, known for her biodynamic philosophy and wines that authentically express the terroir of the Valais region. She began her story in 1987, when she took over a few small family parcels in the village of Fully, and today she manages around 10-11 hectares of vineyards spread across steep terraces above the Rhône valley. The vineyards are certified according to Demeter and Bio Suisse standards, confirming her long-term commitment to organic and biodynamic cultivation. Chappaz works with indigenous varieties such as Petite Arvine, Cornalin, Humagne Rouge and Amigne, while also cultivating Pinot Noir and Syrah, always focusing on minerality and purity of fruit. Many of her vineyards are located on extremely steep slopes, making mechanization impossible, which means that every part of the process relies on manual work and meticulous care. She uses only natural yeasts and spontaneous fermentations, with minimal intervention in the cellar, allowing the wine to remain an unfiltered expression of its origin. Her wines are known for fine structure, aromatic depth and long aging potential, and many cuvées are produced in very small quantities, reaching a collector’s status. In tasting, her wines reveal a clear line between aromatic precision and textural complexity developed through extended contact with lees. Each vintage is different, because in her mountain vineyards she does not strive for uniformity, but for the truth of terroir. Her wines demonstrate how minimalism in technique can lead to maximal expression of character. Domaine Chappaz represents a rare combination of dedication, philosophy and hands-on vineyard work - which is why it is considered one of the most authentic voices in European winemaking today.Expand

Petite Arvine is a white grape variety that is mostly cultivated in Valais and Aosta Valley, although its exact origin is still somewhat vague. This late ripening grape is used in the production of dry and sweet wines which are typically intense and fragrant, with floral, citrus, and fruit aromas. Most styles can benefit from aging, and they usually have well-balanced acidity and minerality. Dry wines made from Petite Arvine grapes pair well with white meat, seafood, charcuterie, and cheese. Expand

Williamine is a fruit brandy distilled from locally grown Williams pears. It is produced in Martigny, Valais, and the name has been protected by Morand distillery since 1953. A highly-prized version comes with the whole pear inside the bottle. Williamine is a clear and transparent spirit with intense fruity aromas and flavors reminiscent of ripe pears. It is bottled at 43% ABV. It can be enjoyed as an aperitif or a digestif, but it can also be incorporated into cocktails or long drinks. Expand

Abricotine is a clear, colorless fruit brandy that is characterized by its dominant apricot flavor and subtle almond nuances. It is distilled from pitted and fermented Luizet apricots that are cultivated in the Valais area and are especially suitable for distillation. The final distillate is cut with water to achieve the desired 40% ABV. Abricotine is best appreciated as a digestif, preferably served neat and well-chilled, but it also incorporates well in cocktails and desserts.Expand

This clear, colorless fruit brandy is produced from fermented Williams pears that are cultivated in Valais. The final distillate is combined with water to reach the desired 40% ABV, and it is then aged for a minimum of six months. This strong spirit is characterized by its intense pear flavor and subtle herbaceous aromas. It is usually enjoyed as a digestif that is best served neat and well-chilled, but it is also incorporated in cocktails and desserts.Expand

Cornalin is an ancient red grape from Valle d’Aosta in northern Italy. It is now mainly cultivated in Valais in Switzerland, where it is also known as Humagne Rouge. The grape produces refreshing, fruity red wines. It is the most important red variety in Valais, and as a varietal wine, it can be included in Valle d’Aosta DOC. Cornalin-based wines usually have a somewhat rustic character. They are typically well-structured and intense, with aromas that are reminiscent of dark fruit, sweet spices, plums, and some peppery notes. They are usually enjoyed young, but they can also age well, resulting in pleasantly tannic, soft, rounded red wines. Cornalin from Valle d’Aosta has long been confused with Cornalin from Valais, which is usually called Rouge du Pays or Cornalin du Valais. To further complicate things, it was discovered that this Italian Cornalin is the offspring of Rouge du Pays. Cornalin wines would pair well with meat dishes, especially charcuterie and pork. Expand

Vin des glaciers are unique white wines from Sierre in Valais, Switzerland. The wines are rare and exclusive, only available for tasting at local wine cellars in Grimentz. They were originally made from a local Rèze grape, but as the variety became obscure, most are now made from different white grapes, namely Humagne, Chasselas, Marsanne, Petite Arvine, and Malvasia. The wines are produced utilizing a unique process like the solera system used for sherry wines in Andalusia. The barrels are never fully emptied, and as the wine is taken out, new vintages are added to the barrel, creating unique blended wines that are then aged further. The name of these wines translates as rock glaciers wine. It is used as a reference to the region and the fact the wines are made by the people living in this specific environment. These wines are usually reserved for special occasions. Expand