Le Domaine des Balisiers
since 1982
History and philosophy
A winemaking process that is both traditional and innovative.
A pioneer in its field, its 46-hectare vineyard is trained on a trellis system known as an “open lyre”. This original architecture doubles the amount of sunlight reaching the vine, thereby enhancing the growth process and the development of the grape's aromas.
demeter
In 2005 we naturally turned to biodynamic farming. After ten years of work, we were rewarded in 2015 with Demeter certification for the entire Domaine des Balisiers; the Demeter standard is the strictest for organic agriculture.
The open lyre
The vineyard is set up on an open lyre-shaped trellis which doubles the amount of sunlight the cep receives and therefore the growth process.
The Balisiers team
The Balisiers team consists of 10 full-time employees. A team of 15 seasonal workers, including leaf strippers and grape harvesters, supplements the permanent team for 3 months each year.
The origins
Founded in 1982, Domaine des Balisiers has always practiced organic farming and, since 2005, has applied the principles of biodynamic agriculture. It remains the largest producer of organic wines in Switzerland.
In 2011, Gérard Pillon passed the torch to his son Christophe Pillon, who then bought out his father's partner's shares to realize his visionary projects. A dynamic entrepreneur, epicurean, and committed to sustainable development, Christophe perpetuates and strengthens the estate's commitment to organic and biodynamic agriculture while modernizing it with respect for the traditions it embodies. In 2015, he obtained Demeter certification.
The vineyard
Since its inception, the majority of Domaine des Balisiers has been replanted with improved grape varieties grafted onto low-yielding rootstocks. On over ten hectares, the traditional Chasselas was uprooted and replaced with more prestigious selections. Aligoté now thrives in Peney, Chardonnay in Chouilly and on the Peissy plateau, where Pinot Noir and Cabernet Sauvignon also grow. Some require deep soils, while others flourish in the layered molasse.
Christophe Pillon intends to perpetuate and strengthen Domaine des Balisiers' commitment to organic and biodynamic agriculture while modernizing it in keeping with the traditions it embodies. With a view to ensuring the long-term viability of its operations and adapting its infrastructure to the rapid growth of its activities, Domaine des Balisiers has made significant land acquisitions in recent years and continues to seek opportunities for expansion within the canton.
The grape harvest
The harvest usually begins in the third ten days of September. Meticulous analyses of the sugar potential, malic and tartaric acidity in the grapes allow the optimal ripeness to be determined plot by plot and the qualitative ordering of the harvest.
The grape harvest is entirely manual; no harvesting machines have ever been used on the Balisiers estate. In the cellar, winemaking employs several traditional methods. White wines are immediately pressed as whole bunches to prevent oxidation, while red wines are macerated for one to three weeks before pressing, depending on the grape variety.
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Discover our wines
The exacting standards of our techniques, the richness of our expertise, the quality of the vines… this is the spirit of the entire Domaine des Balisiers which is reflected in each of its wines.