Wines of Switzerland
In the heart of Europe, a secret place has been cherishing a treasure for centuries.
Everyone knows the watches, the chocolate, the banks. Almost no one knows what has been growing for two thousand years on the sun-drenched slopes between the lakes and the Alps.
It's the Swiss wine. Yes — Switzerland quietly produces some of Europe's finest wines, regularly awarded in international competitions. Don't worry, cheese: you two still go along very well.
More than 2,500 winegrowers produce barely 0.4% of the world's wine — and only about 1% of it ever leaves the country. There isn't even enough for the Swiss themselves. Why would they export it?
No machine can work these steep terraces. Every grape is picked by hand: where a mechanized vineyard needs 70 hours of human work per hectare each year, a Swiss one demands up to 1,400. There is more care trapped in a Swiss bottle than in almost any wine on earth.
Grape seeds found in the Valais date back to Celtic times, 800 BC — in soil ground by glaciers over millions of years. Some families have made wine, uninterrupted, since 1552. Alpine microclimates, and Europe's highest contiguous vineyard climbing to 1,150 metres. Every drop is a small miracle.
You know Bordeaux, Malbec, Chardonnay. But have you ever tasted Petite Arvine, Cornalin, Amigne, Humagne, Completer or Plant Robert? Almost nobody outside Switzerland has.
On the rare occasions a top Swiss bottle reaches Hong Kong, it trades at Burgundy prices — Switzerland's cult Chardonnay sells at HK$2,400 a bottle in Central's fine-wine shops, with sold-out vintages listed even higher. The secret is out among collectors. It just never reached your table. Until now.
Weekly drops · Delivered to Hong Kong
Every week, one winemaker opens their cellar: one white, one red — rare bottles handpicked at the domaine, in quantities too small for any store. Pre-order, and your case travels from their cellar to your door. When it's gone, it's gone.
Founding members get first allocation on every drop, for life.