One of the region’s premier producers, Cave de Genève was established in its current form in the mid 1990s. Committed to producing high quality wines which celebrate the region’s history and traditions as well as its unique terroir, the company plays an important role in the area’s viticultural economy.
Located in Satigny - Switzerland’s largest wine producing commune - Cave de Genève calls on a select group of growers who share three-hundred-and-twenty hectares of vine in parcels of various shapes and sizes across the canton’s three wine-producing sub-regions. Each year, their collective yield is around three-thousand tonnes with a large number of red and white varieties represented in the ratio 5:4. The whites include Chasselas, Pinot Gris, Viognier, Chardonnay and Sauvignon Blanc, whilst the reds can count Pinot Noir, Cabernet Franc, Gamaret, Merlot and the newly released disease-resistant variety Divico amongst their ranks. The diversity of the plots from which Cave de Genève sources its grapes, with their often subtle differences in microclimate, soil composition, elevation and aspect, is expressed in the personalities of the wines they produce.
In all, the company’s wines account for one quarter of canton Geneva’s total production and are named to celebrate the region from which they are drawn. Notable amongst them is the Clémence range (so called in honour of the 6000 kilogram bell of the city’s St. Peter’s cathedral) - a set of six oak-matured varietals which includes an exquisite Chardonnay and a beautifully aromatic Viognier born of a thousand year old vineyard. And the Philippe Chevrier signature brand - a line of five gravity-worked wines (three white, two red), developed in collaboration with the Michelin star chef and chosen to perfectly pair with the fine foods of his kitchen.
Meticulous attention to detail and quality control are at the heart of every aspect of the cultivation and vinification processes. From the carefully selected growers who tend and harvest the vine with dedication and diligence, to the company’s two oenologists Florian Barthassat and Patrick Gräzer - together with their teams, who are constantly looking to innovate and refine through clean and careful practice and precision. The company’s promotional media talks of there being ‘more than just wine in their bottles’ and it is very easy to see why - passion for product, commitment to craft and a willingness to put heart and soul into every inch are prerequisites of employment at Cave de Genève, and this sense of devotion and piety is perfectly reflected in the exceptional quality of its wines.
