https://vinigma.ch/wp/wp-content/uploads/2018/10/IMG_2063.jpeg7201280vinigmahttps://vinigma.ch/wp/wp-content/uploads/2017/09/logo-vinigma.pngvinigma2018-10-28 15:25:062023-05-04 11:21:42Master Sake Brewer in Japan
https://vinigma.ch/wp/wp-content/uploads/2017/10/aspermont-2016-award3.jpeg1200380vinigmahttps://vinigma.ch/wp/wp-content/uploads/2017/09/logo-vinigma.pngvinigma2018-08-29 12:51:442023-05-04 11:21:52Yes! We have new awards!
https://vinigma.ch/wp/wp-content/uploads/2023/02/vinum-magazin-fuer-weinkultur.png234630vinigmahttps://vinigma.ch/wp/wp-content/uploads/2017/09/logo-vinigma.pngvinigma2018-07-30 11:12:172023-04-25 18:26:50Best Swiss White Wine – a song of praise for vinigma
https://vinigma.ch/wp/wp-content/uploads/2017/09/logo-vinigma.png00vinigmahttps://vinigma.ch/wp/wp-content/uploads/2017/09/logo-vinigma.pngvinigma2017-09-02 08:20:292023-04-25 18:22:57vinigma on TV
Mémoire & Friends is THE trade fair for Swiss wines, to which the 180 top producers in Switzerland are invited. vinigma is taking part for the second time – which of course makes me happy! If you don’t want to miss the Swiss Wine Grand Tasting, come to the Kongresshaus in Zurich on Monday, 29 August.
Just in time for Mémoire & Friends, vinigma is in the Tagesanzeiger today. In his column, Paul Imhof answers the question why there is no grape variety apriori on my country wine. I wish you an edifying read!
https://vinigma.ch/wp/wp-content/uploads/2017/09/logo-vinigma.png00vinigmahttps://vinigma.ch/wp/wp-content/uploads/2017/09/logo-vinigma.pngvinigma2016-08-26 18:24:372023-04-26 09:45:22vinigma at the Mémoire & Friends in Zurich
Good news are there to share: At this year’s Decanter World Wine Awards, jeninser 2012 was awarded a silver medal – again, after 2015. jeninser 2013 won a bronze medal. The awards mean a lot to me. The jury of this international top-level competition consists of 244 experts from all over the world (Masters of […]
Last year, spring was not ideal for the vineyard. But summer turned out perfect, so the vintage 2015 was of exceptional quality. Which made for lovely work in the cellar afterwards, I enjoyed being there and coaxing the best out of the raw material. There result is promising. At this moment, the jeninser 2015 is maturing in the oak barrels until this summer, when it will be pumped into the steel tanks to settler for another six months.
ripasso 2015 ist turning out beautiful: it has matured and will be ready for bottling in May, just as the table wines priora and nanumy. Last, but not least, jeninser 2014 will be ready for bottling this summer. After a difficult summer in 2014 – remember the suzuki fruitfly – it has matured into a beautiful and round wine.
https://vinigma.ch/wp/wp-content/uploads/2016/03/jahrgang-2015.jpg6671000vinigmahttps://vinigma.ch/wp/wp-content/uploads/2017/09/logo-vinigma.pngvinigma2016-03-23 15:11:572023-05-04 11:22:09Vintage 2015: pure joy
On Easter Monday I’m heading off to follow an old dream of mine: I will work for a winery in Mendoza, Argentina, for a month and create my own brand of Malbec. I will be staying and working at the Bodega Familia Zuccardi, a very creative and innovative family winery that researches and experiments with […]
https://vinigma.ch/wp/wp-content/uploads/2016/03/argentinien.jpg7501000vinigmahttps://vinigma.ch/wp/wp-content/uploads/2017/09/logo-vinigma.pngvinigma2016-03-23 15:11:112023-05-04 11:23:50vinigma on tour: I’m off to make wine in Argentina
In December I open my cellar: On two evenings and one Saturday I offer my wines with 10% discount, free delivery. You also get a glass of wine and a plate of soup.
Once the grapes are in the tank, the manual work – or rather, the footwork – begins. Twice a day I step into the fermenting mash and carefully tread the grapes. What floats on top is pushed down. The liquid from the bottom comes back to the top. With my feet I feel where the mash is not yet well mixed and which grapes are not yet properly pressed out. The movements are slow and purposeful, because kicking too wildly releases the bitter substances from the berries.
After just under three weeks, the fermentation is finished, I press out the rest of the liquid and separate the liquid from the marc. Like every year, I am excited!
https://vinigma.ch/wp/wp-content/uploads/2015/10/fussarbeit.jpg13331000vinigmahttps://vinigma.ch/wp/wp-content/uploads/2017/09/logo-vinigma.pngvinigma2015-10-12 18:18:142023-05-04 11:24:09Footwork in the cellar
It was a beautiful Saturday in late September 2015, after a very long, sunny and hot summer. And it is a beautiful harvest: the vines were strong, the grapes ripe and abundant. And thanks to the summer heat, the Suzuki fruitfly lost its ability to reproduce. We were a cheerful lot doing the harvesting, shipping and catering, so it turned out to be a real harvest feast. As usual, I am happy to say.
The grapes were high on the Öchsle scale this year, so I have to watch the drying very carefully in order to get just the right concentration. It is all there in the fruit already, there is not much that I can add. I really look forward to working in the cellar, the foottrodding and pressing, the smelling, tasting and listening. It takes all five senses to know when to interfere and when to just let nature run its course. It’s a fine balance between controlling and letting go – just like in life.
a rich harvest 2018
Master Sake Brewer in Japan
Yes! We have new awards!
Best Swiss White Wine – a song of praise for vinigma
vinigma on TV
vinigma at the Mémoire & Friends in Zurich
Mémoire & Friends is THE trade fair for Swiss wines, to which the 180 top producers in Switzerland are invited. vinigma is taking part for the second time – which of course makes me happy! If you don’t want to miss the Swiss Wine Grand Tasting, come to the Kongresshaus in Zurich on Monday, 29 August.
Just in time for Mémoire & Friends, vinigma is in the Tagesanzeiger today. In his column, Paul Imhof answers the question why there is no grape variety apriori on my country wine. I wish you an edifying read!
New Awards for jeninser
Good news are there to share: At this year’s Decanter World Wine Awards, jeninser 2012 was awarded a silver medal – again, after 2015. jeninser 2013 won a bronze medal. The awards mean a lot to me. The jury of this international top-level competition consists of 244 experts from all over the world (Masters of […]
Vintage 2015: pure joy
Last year, spring was not ideal for the vineyard. But summer turned out perfect, so the vintage 2015 was of exceptional quality. Which made for lovely work in the cellar afterwards, I enjoyed being there and coaxing the best out of the raw material. There result is promising. At this moment, the jeninser 2015 is maturing in the oak barrels until this summer, when it will be pumped into the steel tanks to settler for another six months.
ripasso 2015 ist turning out beautiful: it has matured and will be ready for bottling in May, just as the table wines priora and nanumy. Last, but not least, jeninser 2014 will be ready for bottling this summer. After a difficult summer in 2014 – remember the suzuki fruitfly – it has matured into a beautiful and round wine.
I really look forward to the new vintage.
vinigma on tour: I’m off to make wine in Argentina
On Easter Monday I’m heading off to follow an old dream of mine: I will work for a winery in Mendoza, Argentina, for a month and create my own brand of Malbec. I will be staying and working at the Bodega Familia Zuccardi, a very creative and innovative family winery that researches and experiments with […]
3-5 December: Ramp sale
In December I open my cellar: On two evenings and one Saturday I offer my wines with 10% discount, free delivery. You also get a glass of wine and a plate of soup.
When? Thursday, 3.12.2015, 4-8 p.m.
Friday, 4.12.2015, 4-8 p.m.
Saturday, 5.12.2015, 2-6 p.m.
Where. In the wine cellar at Solothurnerstrasse 15, 4053 Basel
I am looking forward to three convivial days!
Footwork in the cellar
Once the grapes are in the tank, the manual work – or rather, the footwork – begins. Twice a day I step into the fermenting mash and carefully tread the grapes. What floats on top is pushed down. The liquid from the bottom comes back to the top. With my feet I feel where the mash is not yet well mixed and which grapes are not yet properly pressed out. The movements are slow and purposeful, because kicking too wildly releases the bitter substances from the berries.
After just under three weeks, the fermentation is finished, I press out the rest of the liquid and separate the liquid from the marc. Like every year, I am excited!
Happy Harvest 2015
It was a beautiful Saturday in late September 2015, after a very long, sunny and hot summer. And it is a beautiful harvest: the vines were strong, the grapes ripe and abundant. And thanks to the summer heat, the Suzuki fruitfly lost its ability to reproduce. We were a cheerful lot doing the harvesting, shipping and catering, so it turned out to be a real harvest feast. As usual, I am happy to say.
The grapes were high on the Öchsle scale this year, so I have to watch the drying very carefully in order to get just the right concentration. It is all there in the fruit already, there is not much that I can add. I really look forward to working in the cellar, the foottrodding and pressing, the smelling, tasting and listening. It takes all five senses to know when to interfere and when to just let nature run its course. It’s a fine balance between controlling and letting go – just like in life.