SASSI-CAYAS

Gialdi Vini in Mendrisio, Ticino, and Domaine Jean-René Germanier in Vétroz, Valais, are offering a transalpine wine from their emblematic crus.

Driven by the same philosophy of excellence and in love with their terroir, Valais oenologists Gilles Besse, his colleague Richard Riand and Ticino oenologist Alfred de Martin have together created this first vintage from a selection of 13 barrels of Sassi Grossi and 13 barrels of Cayas 2022.

Feliciano Gialdi and Jean-René Germanier

Origin: Sopraceneri (Lower Leventina and Riviera)

Vinification: Maceration for 2 weeks at 28°C, placed in a Burgundy room after malolactic fermentation, aged for 18 months with racking.

Origin: Central Valais (Balavaud, Vétroz, Chamoson and Fully)

Vinification: Pre-fermentation maceration at 8°C for 10 days, followed by fermentation with punching down for 20 days. Malolactic fermentation in a Burgundy room and ageing for 20 months without racking.

The two wines were blended on 5 July 2024 in Mendrisio and bottled on 29 July 2024.

Awarded for the 2022 vintage:
95 points vvWine 2024 - SassiCayas - vvWine
19/20 points - The 100 best Swiss wines by Alain Kunz
95/100 Yves Beck juin 2025 - www.yvesbeck.wine

Alcohol content: 13.9% vol.
Total acidity: 5.3 gr/lt
pH: 3.6

Produced in wooden cases of 6 bottles each