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Wine wine trade in Salgesch
Cave Biber SA
Cave Biber SA
Wine wine trade in Salgesch
Gallery (5)
- Monday9:00 to 12:00 / 14:00 to 18:00
- Tuesday9:00 to 12:00 / 14:00 to 18:00
- Wednesday9:00 to 12:00 / 14:00 to 18:00
- Thursday9:00 to 12:00 / 14:00 to 18:00
- Friday9:00 to 12:00 / 14:00 to 18:00
- Saturday9:00 to 12:00
- SundayClosed
Vereinbaren Sie mit uns einen Degustationstermin
- Monday9:00 to 12:00 / 14:00 to 18:00
- Tuesday9:00 to 12:00 / 14:00 to 18:00
- Wednesday9:00 to 12:00 / 14:00 to 18:00
- Thursday9:00 to 12:00 / 14:00 to 18:00
- Friday9:00 to 12:00 / 14:00 to 18:00
- Saturday9:00 to 12:00
- SundayClosed
Vereinbaren Sie mit uns einen Degustationstermin
- Monday
Cave Biber SA – Contacts & Location
Description
Cave beaver - the small really big
https://www.cave-biber.ch/produkte-und-shop/Shophttps://www.cave-biber.ch/produkte-und-shop/
The originality of wine.
With warmth and expertise, winemaker Jürg Biber will guide you through an unforgettable wine experience. The unique landscape in Salgesch with its special terroir and metiterranean climate is reflected in the unmistakable wine with Jürg Biber's signature. Experience it for yourself ! Let yourself be surprised !
René Mathier, my predecessor, built up the business over 35 years and grew it to 6.5 hectares. He was and is an innovative type and has never allowed himself to be led by fashion trends, but has paid much more attention to which variety is suitable in the corresponding location when planting new vines. A large proportion of these plants are planted in the V-shaped Lyra system. This system has a quality advantage of 5° to 8° Oechsle over the reference rows, with simultaneous harvesting. I am firmly convinced that the real secret of the farm is that each variety is planted in its optimal location. With a single exception (Pinot Blanc - part of the Cuvée blanc no.2), all the grapes come from our own production. Pressing I see the time of harvest as a decisive parameter for the later wine quality and aroma. The taste of the berries is decisive for me. A higher sugar content than usual is the rule. Together with the rather low fermentation temperatures (never above 29°C for red wine), this results in red wines that are quite high in alcohol, but also have a warm basic character.
For years I have been experimenting with wild fermentation, previously in collaboration with Mr. Gafner from Wädenswil. However, it has been shown that the ageing potential of such wines is limited. More optimal results are achieved with partial wild fermentation; the aroma becomes more delicate and remains more stable after the addition of pure yeast. However, this requires open fermentation tanks and meticulous monitoring so that immediate intervention can be made in the event of undesirable developments.
My maceration times are certainly rather progressive and adapted to the different varieties. I consider the fermentation process to be just as important as the time of pressing. Philosophy I focus less on the complexity of my wines and the associated wood load than on the fruitiness. I want to put this in the foreground. This is also the reason for working with old barriques and double barriques. Nevertheless, the small wood cannot be replaced by micro-oxidation for an authentic maturation process. This authenticity and honesty is important to me and I am convinced that this is the only way to create wines with depth and character. These are the steps towards premium quality.
The tasting successes, after only five years in Valais, seem to confirm the path we have taken - the results can be found in the annual reports section.
www.cave-biber.ch
- In the idyllic Vallon Raspille
- French,German
- Parking site,Wheelchair-accessible
- Bill,Cash,Maestro,Mastercard,Postcard,Visa
- Categories
- Wine wine tradeWinery