Cru de l'Hôpital

Presentation

Cultivated entirely using biodynamic methods and Demeter certified since 2013, the “Cru de l’Hôpital” estate has been recognized as one of Switzerland’s finest by Gault&Millau since 2014. It stands out with its Traminer, a member of the “Mémoire des Vins Suisses,” a distinction reserved for the country’s elite winemakers.

The driving force behind this development is Christian Vessaz, winemaker and oenologist, who has overseen the estate and its wines since the 2002 vintage.

The vineyard team is made up of local youth—former apprentices trained at the estate—who carry on values of quality, ecology, conviviality, and openness. Gilles (head of cultivation), Yoann, Loïc, Johnny, and the current apprentices live these principles every day.

At the sales counter, Mégane warmly and courteously welcomes customers and groups.

Sheep help maintain the vineyards, and gardens are cultivated to provide organic vegetables for the staff. Herbal teas and various composts are used to nourish the soil and care for the vines. These are just a few of the many daily efforts made to support life and biodiversity.

A wide range of wines showcasing finesse and aromatic precision awaits discovery—Nature wines and the finest terroirs of Vully, including the iconic Fichillien, Pavy, and Mur.