Hans-Peter Schmidt's vineyard is in the highest part of Valais. His infamous wines have gained a well-deserved reputation across the world. A Pinot Noir now only known by very old Valaisians. Unpressed and without ever seeing a pump, this wine, fermented with wild grape yeast and without SO2, is left to age in old oak barrels for 2 years. To fully preserve the aromas, the wine is left unfiltered and is bottled by hand.