- Swiss wine
The Swiss wine region has nearly 15 000
hectaresof vineyards, and the wines are mainly produced in the west and in the south of Switzerland, in the cantons of Geneva, Neuchâtel, Ticino, Valaisand Vaud.
According to data from the Swiss Federal Office of Agriculture, [ [http://www.blw.admin.ch/index.html?lang=fr Office fédéral de l’agriculture OFAG] ] the Swiss wine production in 2005 was about 1 million hectoliters, divided into 479 000 hl of white wine and 522 000 hl of red wine. Nearly all the national production is drunk within the national boundaries; less than 2% of the wine is exported (mainly to Germany).
The tradition of wine and
viticulturein Switzerland is very old, at minimum from the Roman era. Some archaeological evidence seems to prove that the grapes were planted in Valais earlier than the Roman era. In an archaeological excavationnear Gamsen, some old grape seedwas found, and they date to the Iron Age. Also in Ticino some pollenwas found in a palynologyexcavation. But this evidence does not really prove that the grapes were cultivated, as opposed to spontaneous grapes.
The first bottle, made in
ceramic, was found near Sembrancher(Valais), in a Celtic tombof a lady of 2nd century BC. These bottles are named "vases a trottola", and they are produced in some Celtic farms in northern Italy. From an inscription on the bottle, we know that it contained wine.Around the 150s BC, in the Celtic era, the people in Valais offered wine to the dead, and probably they also drank the same wine. After a century, the Roman amphoraealso appeared.
Swiss wine regions can be divided in three zones:
*The South: "see
Ticino (wine region)and Valtellina"
*The West: "see
Valais, Geneva, ..."
*The North-East: "see
Oeil de Perdrix, Swiss wine style
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