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Wednesday to Friday: 2 PM – 6 PM

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Wine Museum – Sierre
027 456 35 25

Wine Museum – Salgesch
027 456 45 25

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Did you know?

Technology has always supported viticulture We may soon be able to enjoy resistant versions of Petite Arvine or Cornalin People in Valais have always drunk their wine uncut Valais producers have a taste for competitions To fight mildew, the vines were sulphated with a broom Before 1850, the vineyard looked like a forest of vines Wine is drunk like water until the mid-20^th century The brisolée is born with the harvest Men prune, women deleaf New mothers drank up to one litre of warm wine a day Pigs wandered among the vines in the Middle Ages The Grand St Bernard chanoines drank in secret In the 18^th century, egg whites were used to clarify red wine Wine was a good way to poison your enemies Early travelers were fascinated by Valais wines Industry killed the vines in Monthey Before the 20^th century, there were practically no vines in Savièse Saxon, always a balance between grapes and apricots Amigne and Humagne did not arrive with the Romans Rootstocks are superheroes Pour combattre le mildiou, on sulfatait les vignes au balai

Did you know?

Technology has always supported viticulture

Innovation stems from scientific breakthroughs, such as the development of rootstocks in 1873 and the creation of disease-resistant grape varieties from the 1970s onward. What innovative practices will help viticulture adapt to the challenges of the future?

In Valais, drone-assisted spraying has already won over many winegrowers working on steep vineyard slopes, sparing them the strenuous effort of manual treatments. Other technological advances such as robotics are also opening up promising new possibilities, particularly for monitoring vine health and for mechanising vineyard work (see our video). These innovations will undoubtedly support winegrowers and make their work easier.

Source: 2024 exhibition: Draw me the vineyard of tomorrow

Discover the insights of Markus Rienth and Jean-Philippe Burdet, professors of viticulture at the Changins School of Viticulture and Oenology