Swiss Wine Regions

Michael Broger Weinbau

Michael Broger of Michael Broger Weinbau

Housed in a restored early 19th-Century farmhouse in Ottoberg, the 2.5 acres Broger Weinbau above Boltshausen is a wish realized for Michael Broger.

After an apprenticeship in wine technology and some hands-on experience with various independent wine producers in eastern Switzerland, Michael attended viniculture courses in Wädenswil as well as training in organic farming at FIBL. This was followed by a couple years working with H. U. Kesselring at Schlossgut Bachtobel, and lastly by a stint in New Zealand. Michael then turned his dream to reality and the first wines from Broger Weinbau were ready in autumn 2003

Viticulture

All work in the steep vineyards of Broger Weinbau is guided with an eye toward sustainability and protecting the land, so all the work is done by hand and no herbicides are used in the vineyard. Further, the use of fungicides has been reduced each year, and some parcels are managed following biodynamic principles. The results show that biodynamic farming is worth the effort.

Vinification

The pressing of the grapes is done on site where possible. After fermentation the young wine is moved to the house cellar without the use of pumps. Stored in wooden barrels it passes through the rhythm of the seasons, naturally developing, reducing acidity, and then resting until it’s time to bottle. The philosophy is to present the wines as naturally as possible and allow customers to truly experience vintage variations.

Schnellberg 1
Ottoberg 8561
Switzerland
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The Wine Grapes of Switzerland

Cabernet Sauvignon

A classic international variety, Cabernet Sauvignon is marginally cultivated in Geneva, Vaud, Valais and Ticino. Besides being vinified as a varietal, it is blended with other Bordeaux grape varieties, or with old Valais varieties.

Lafnetscha

Here’s an obscure language lesson. The name Lafnetscha is derived from the local dialect. Because the grape is harvested early, it makes for a acerbic wine which should not be drunk too young. In the local dialect, the verb to drink is “gelafft”, so laff-nit-scha is drink-not-already (sort of). As to the grape, it is one of the oldest in from Haut-Valais. Almost identical to the Blachier. Please see Completer for more information.

Completer

Completer is probably the same grape as Lafnetscha from Haut-Valais. It is a rare indigenous vine to the Gräubunden area. Used in the Valais and Grisons regions to make aromatic wine blends with some aging ability.

Wine is at the head of all medicines; where wine is lacking, drugs are necessary.

Talmud

Swiss Alps, cows, wine bottle and large clock face in Bern, Switzerland

Fine Swiss Wine

Discover Switzerland’s odd grapes, small producers, and eclectic tastes