Sustainability in relation to nature is not enough for us. For us, it also extends to how we treat our employees, our sustainable investment strategy, and our passion for wine—all of which inspire us every day to become even better. This is reflected in all of our daily decisions.
Our self-sufficient energy supply through photovoltaic systems, our own earthworm composting facility, and drip irrigation demonstrate our responsible use of valuable natural resources.
For generations, we have embodied a spirit of pioneering and innovation in our daily work. With the first biodynamic vineyard plot in the Upper Valais, we took on a pioneering role in this field in 2007 and have gained valuable experience in sustainability.
Cave du Rhodan is now one of the larger organic wineries in Valais. We serve as a role model and are fully aware of this responsibility. We will continue to follow our path with determination. At the same time, we hope to use our pioneering role to inspire other winemakers to join us on this promising—albeit more labor-intensive—path. We’re happy to share the knowledge and experience we’ve gained, because this is the only way to ensure a future fit for our grandchildren.
We have an independent and sustainable energy supply thanks to our own photovoltaic systems. We also avoid using mineral fertilizers, work with humus from our own worm composting system, and irrigate our plots with an efficient drip irrigation system. But simply being sustainable in relation to nature is not enough for us. A holistic view of sustainability requires taking responsibility for our actions across four dimensions: social, ecological, economic, and, last but not least, the emotional dimension. After all, passion is what drives us to achieve extraordinary results. Only by considering all of our actions can we consciously shape the path we take in the world to be “fit for our grandchildren.” In everything we do today, we’re already thinking about tomorrow.
OUR SOIL IS UNIQUE, AND LIFE DOESN'T END UNDER THE SOLE OF OUR SHOES — OLIVIER MOUNIR
For generations, our family-run business has been known for its innovative and pioneering spirit. Following our initial focus on economic growth (building the company, ensuring its survival) and the subsequent quality initiatives (first World Champion of Red Wines, launch of the Grand Cru concept), our current thinking and work are based on a four-pillar principle. In this framework, sustainability is on par with our quality efforts and the achievement of a reasonable profit. Social and societal responsibility are integral to our philosophy. The emotional component, in line with daconsult’s sustainability concept, rounds out this perspective. To achieve this balance, we have implemented numerous measures—both small and large—over the past few years.
Being a winemaker isn’t just our profession—it’s our calling! Our employees share our passion for viticulture and our wines. Thanks to their loyalty and dedication, they have long been part of the Mounir winemaking family. And we care deeply about their well-being.
For thousands of years, wine has brought people together in a spirit of camaraderie. We carry on this tradition at our winery. Experience our passion during a stroll through the vineyards, a tasting of our wines, or at one of ournumerous events at.
Here’s what we’ve implemented:
- Promoting equality and safety in the workplace through a variety of small measures.
- Introducing flexible work schedules, including for those returning to the workforce, to help balance family and career.
- To raise awareness among our employees, we involve them in sustainability issues. We live sustainability from the inside out.
- We take our employees’ needs into account when shaping working conditions and guarantee fair compensation.
- The Mounir winemaking family is an active member of the community and region and has deep roots there.
Here’s what we’re working on:
- We actively communicate and promote the transfer of knowledge on sustainable viticulture by participating in exciting sustainability networks (e.g., swisscleantech).
Our soil is unique and our greatest natural resource. Life doesn’t stop at the soles of our shoes. Microorganisms—tiny organisms invisible to the naked eye—are particularly important. They play a central role in many biochemical processes and are thus responsible for healthy plant growth. By gradually phasing out mineral fertilizers, practicing low-impact soil cultivation, and building up organic matter, we support these “invisible workers.” We are rewarded with authentic, characterful wines that reflect a unique terroir.
Here’s what we’ve implemented
- Elimination of chemical fertilizers to protect the soil.
- Building our own vermicomposting facility to produce natural fertilizer.
- Implemented a greening strategy in the vineyard to promote biodiversity and species conservation.
- Self-sufficient energy supply through photovoltaic systems that harness renewable energy.
- Replacing oil-fired heating with geothermal probes.
- Initiation of the electrification of vineyard equipment (since 2010).
- Calculation of our ecological footprint and assessment of optimization potential in our value chain.
- Gradual introduction of drip irrigation in the vineyard to reduce water consumption and support plant protection.
- Preparation of an energy balance sheet and targeted investments in our facilities to optimize energy consumption.
- Grazing program and breeding of our own Ouessant sheep, which help with vegetation management and contribute to fertilization (since 2013)
We are working on the following:
- Consistent reduction of copper use in plant protection (since 2019)
- Exploring the implementation of permaculture in specific plots
At our winery, we aim to create long-term value in order to carry on the tradition of the Mounir winemaking family. We invest the profits we generate in further developing our commitment to sustainability.
Here’s what we’ve accomplished:
- We manage our business according to strategic objectives with rigorous operational monitoring.
- Continuous investment in our sustainability commitment (e.g., installation of a solar panel system on the warehouse roof, maintenance of terraced vineyards and dry stone walls, etc.)
We are working on the following:
- Analyzing and developing a comprehensive production portfolio, along with ongoing quality controls through a quality management system.
- Our business decisions are based on a holistic view of sustainability and are evaluated not only for their economic viability but also for their social, environmental, and emotional impacts.
Our winery has already received over 200 awards at international and national wine competitions. Among them are “World Champion of Red Wines” and “Best Pinot Noir in Switzerland.”
As stewards of nature, we let the wine develop on its own, and from this process, little secrets emerge. Only nature itself knows them all. Reaching maturity requires time, intuition, respect, and above all, passion. We’d like to share this passion with you. Experience unforgettable moments at our winery and while tasting our wines. We cordially invite you to one of our many events.
“Those who know how to savor no longer drink wine, but taste secrets!”—Salvador Dalí.
Here’s what we’ve achieved:
- Our family-run business has a tradition spanning nearly 60 years across three generations, which we treat with due respect and consciously nurture.
- Cave du Rhodan is distinguished by its pioneering spirit. That’s why we’re open to new ideas that can be incorporated into our innovation plans, even on short notice.
- We see ourselves as stewards of nature and consciously distance ourselves from the term “winemaker.”
- Compiling, documenting, and preserving the most significant milestones in the history of our family business.
Here’s what we’re working on:
- Transparent and active communication of our sustainability efforts.
- Developing a clear brand positioning that reflects our tradition, passion, respect for nature, and commitment.
- Consistently applying our graphic guidelines to create unity in our communication.
For us, sustainable development means meeting the needs of the present without compromising the ability of future generations to meet their own needs. Through our responsible actions, we aim to take small steps toward ensuring that the world remains a place worth living in for future generations. In short, our actions should be fit for our grandchildren. In doing so, we balance the various demands of sustainability and strive to achieve a balance of interests. We take responsibility in all areas of sustainability and thereby contribute to the social, environmental, economic, and emotional development of our company and its surroundings. We aim to be a leader in our industry and set standards for corporate responsibility. This is also consistent with our role as innovators and pioneers, a tradition we have upheld for generations. Another milestone in the history of Cave du Rhodan was the start of our transition to biodynamic viticulture—the first and only biodynamic vineyard in the Upper Valais was established here in 2007.
Biodynamic Viticulture
Another example of our holistic sustainability strategy and our spirit of innovation and pioneering is the launch of biodynamic viticulture in 2007 in the village of Trong. It was the first and only biodynamic vineyard in the entire Upper Valais. But true to our motto, “Building on tradition to lead the future,” we wanted to take on a pioneering role in this area as well. However, the decision to convert additional plots was made long ago. We now manage all of our plots using organic methods for plant protection, and the majority of them also use organic methods for soil cultivation.
What is biodynamic viticulture?
Biodynamic viticulture is a fundamental mindset of the winemaker. How does he manage the available resources? What is his attitude toward his surroundings (employees, competitors, fellow human beings, etc.)? How does he run his business? And so we come to the conclusion: There is no single answer to biodynamic viticulture. Of course, there are a few basic rules and essentials that one can master. The foundation remains a solid education in viticulture—or, even better, in agriculture. Unfortunately, over the past 20 years, many winemakers have pushed their knowledge of soil, compost, manure, and so on to the back burner. In short, the primary goal is no longer simply to produce organic wines, but to run a healthy operation.
But let's get a little more specific:
Vines: Global warming presents a number of challenges. Biodynamic viticulture offers a key solution in this regard: it ultimately helps phenolic ripeness and sugar ripeness align more effectively. This means that sugar ripeness is delayed, while phenolic ripeness is accelerated. What does that mean for me as a non-connoisseur? Does it taste better? Does it keep longer? This is precisely why more and more top wineries across Europe are turning to biodynamics. Ultimately, that was one of the main reasons I decided to give biodynamics a try back then!
Irrigation: Drip irrigation system to use water efficiently.
Soil Management: We work with Ouessant sheep, which remain in the vineyards from harvest time until budbreak and do an especially good job around the vines. They also bring positive energy and vitality to the vineyard. The daily effort required to care for these four-legged friends should not be underestimated.
Fertilization: The important humus content is very low, and applying manure is very difficult in our region and involves a lot of manual labor. Since 2015, we have had our own vermicomposting system and thus produce our own compost.
Plant Protection: When it comes to plant protection, however, the conclusion is clear and unambiguous: Organic plant protection is suitable for our locations. Of course, it requires the necessary awareness, observation, and experience. In years with a high susceptibility to rot, the challenge was greater, but the damage was no different than with IP cultivation. Of course, tea sprays (especially nettle tea and horsetail tea) were also very important.
In the Cellar: Once the healthy grapes are in the cellar, it’s time for vinification. Organic winemaking practices (including the Bio Suisse regulations) aren’t particularly spectacular if you’re used to vinifying a agricultural product in the spirit of artisanal winemaking rather than as an industrial product. We worked directly with spontaneous fermentation, which is particularly challenging with very small batches. We’ve learned how to restart stalled fermentations by singing. We’ve also learned that certain wines simply need more time to develop. “Wine is your friend—give it time, and it will reward you.” One thing that was relatively easy to implement was taking the lunar phases into account during various processes such as filtration and bottling. During vinification, we do not use any additives such as gelatin, skim milk, or egg whites, which is why all of our terroir wines are vegan.
Are biodynamic wines better?
But now to the all-important question on the minds of many skeptics, wine journalists, customers, and, of course, fellow winemakers: Are these wines actually better? And the answer, of course—how could it be otherwise—is no. They’re different. In this regard, however, there’s also a very interesting long-term study with blind tastings in Geisenheim conducted by Georg Meissner. The study found that:
1. These wines have better aging potential
2. Once opened, the wines remain protected from oxidation for a longer period of time
3. These wines generally have higher acidity levels than the comparable wines
Our assessment since we began in 2007
Even after the first few years, it was clear to us that we wouldn’t stop at just the first plot. The main obstacles were the initial challenges with growth, convincing long-time employees, and the priorities of our day-to-day operations. It takes time, patience, and above all, the conviction that it’s a good thing. You shouldn’t do this just for marketing reasons—it would be doomed to fail.
For us, it was a huge bonus that, in addition to all the experiences, we were able to forge wonderful connections across Europe with many top winemakers from the biodynamic scene. The encounters with these individuals alone make it worth investing so much passion, time, and money.
We can encourage our fellow winemakers by pointing out that there are many ways to put this into practice. Biodynamic viticulture is practiced differently depending on the instructor and the region. That’s a good thing—everyone should define their own solution based on their specific location and operation. A dogmatic approach won’t yield the desired results. The most important principles must be followed—the rest comes down to personal experience and observation.
