This is how the next wine generation goes

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Greeted with a warm hug and a winning smile. celine Zuber at his teacher Serge’s winery Avalanche in the wine village vetrose (etc). Here, on the north side of the Rhone Valley, the vines stretch as far as the eye can see. So it’s not surprising Zuber He was introduced to the world of wine at an early age.

The wine tradition is already in motion. Family val D’anniversariesfrom where hundreds of the wine is aged in larch barrels, in words ice wine. The family continues this tradition. Zuber. Her parents remembered the sweaty chore in the vines from childhood and warned their daughter of the difficulties as she embarked on her winemaking apprenticeship.

Fear of the future in the wine industry

after middle school Zuber a little confused at first. But he soon realized that a job in the fresh air would appeal to him. I had the opportunity to do an apprenticeship with a Bağcı friend of mine. The beginning was difficult, especially the extreme temperature fluctuations making things difficult for him. However Zuber The joy of bite and work always prevailed. Everything became more difficult when he realized that, for health reasons, he could no longer work in the vineyard full-time. An alternative was urgently needed. So he decided to take the course to become a pantry master. When it became clear that he had a future in viticulture, he could embrace the whole world. He says “this is my job” Zuber without hesitation for a millisecond.

Creative entrepreneurial spirit

The final exams at the agricultural school are in April Castle horse. Strengthens the rank Zuber to open his own winery. He is completely “Woman D’relationships» and has already established a company. « it is calledle Months at linversion» and is a word game. «le Months at lopposite» means the world is turned upside down. Like their original logo, which features an upside-down bunch of grapes but depicts a wine glass. “You have to stand out from the crowd visually,” he says. Lower Valais. Being creative satisfies him. more beautiful for Zuberthat he can live his creative streak professionally and in his spare time. He is passionate about photographing vines throughout the seasons and experimenting with drone photography.

“I’m not organic”

Despite Zuber intertwined with nature, does not want to devote itself to organic viticulture. This is because some are sprayed more often. more than the traditional method and therefore the soil absorbs more substances such as sulfur and copper.. Therefore, natural practice with a sense of proportion is more important to him. «For me, it means treating plants and soil with respect, not using chemicals to control weeds and fungi, and relying on manual labor. I want to make honest, real wines from healthy grapes.” Zuber.

Clarity in style questions

“Accessible, fresh and wood-free” is how she describes it. Zuber signature of their wines. He drank wine three times, the last in Muscat. autonomous. He followed his own taste. It prefers to drink fruity, dry and pleasantly soft. He is particularly loyal human-made blusheris a variety unique to Valais with a strong personality. These red wines have an aromatic flavor like wild berries and often have a floral note and hints of dry leaves.

Valais. to the heart chipped»

The motto of the Valais Tourism Association almost better Zuber hold it right. While she looks forward to her next Champagne study trip and exploring California’s wine regions, she sees her future in Valais. “I wish I had a wine cellar in the middle of nature, a small castle surrounded by ivy, where I could work undisturbed. Preferably in the area sierre». Following your attitude towards life will certainly not remain a dream. he says well “Everything comes on time to those who can wait”…

Source : Blick