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Swiss wine
Swiss wine is produced from nearly 15,000 hectares (37,000 acres) of vineyards, and the wines are mainly produced in the west and in the south of Switzerland, in the cantons of Geneva, Neuchâtel, Ticino, Valais and Vaud. White grape varieties are grown on 43% of the country's vineyard area, and red grape varieties on 57%.
According to the Swiss Federal Office of Agriculture, Swiss wine production in 2019 was just over 979,445 hectolitres (25,874,200 US gal; 21,544,800 imp gal), almost equal amounts red and white.
Nearly all the national production is drunk within the national boundaries; less than 2% of the wine is exported (mainly to Germany). For example, in 2019, only 13,193 hectolitres were exported. Switzerland ranks in the top 10 of per capita consumption of wine, and as of 1983 imported two thirds of it, including more Beaujolais than the United States. In 2019, 1,784,371 hectolitres of wine consumed was imported, compared to 945,585 hectolitres of domestic wine consumed.
The tradition of wine and viticulture in Switzerland is very old, beginning no later than the Roman era. Coming from the Mediterranean basin, viticulture was generally introduced from the 1st century AD, after integration into the Roman Empire. Ticino and Upper Valais are perhaps exceptions: it is possible that the cultivated vine (Vitis vinifera) was introduced from the Iron Age south of the Alps and that it then crossed the Alpine passes.
The oldest recorded bottle, made in ceramic, was found near Sembrancher (Valais), in a Celtic tomb of a lady of 2nd century BC. An inscription on the bottle indicates 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 amphorae also appeared.
Vineyards became an integral part of the Swiss landscape. The most extensive terraced vineyards are found in Valais and Lavaux.
Six wine regions are defined by Swiss Wine Promotion, an association that represents Swiss winemakers. They are: Geneva, German-speaking Switzerland, Three Lakes (including Neuchatel, Fribourg, and part of the canton of Bern), Ticino, Vaud, and Valais.
Switzerland is a fairly small country with great diversity in climate and soils due to the Alps. Ticino, on the southern side, has a sunnier climate more influenced by the Mediterranean, while the rest of the country, being on the north side, are more affected by weather coming off the Atlantic Ocean. Contrary to northern Switzerland, there is also a tradition of olive oil-making in Ticino, possibly also since the Roman Era.
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Swiss wine AI simulator
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Swiss wine
Swiss wine is produced from nearly 15,000 hectares (37,000 acres) of vineyards, and the wines are mainly produced in the west and in the south of Switzerland, in the cantons of Geneva, Neuchâtel, Ticino, Valais and Vaud. White grape varieties are grown on 43% of the country's vineyard area, and red grape varieties on 57%.
According to the Swiss Federal Office of Agriculture, Swiss wine production in 2019 was just over 979,445 hectolitres (25,874,200 US gal; 21,544,800 imp gal), almost equal amounts red and white.
Nearly all the national production is drunk within the national boundaries; less than 2% of the wine is exported (mainly to Germany). For example, in 2019, only 13,193 hectolitres were exported. Switzerland ranks in the top 10 of per capita consumption of wine, and as of 1983 imported two thirds of it, including more Beaujolais than the United States. In 2019, 1,784,371 hectolitres of wine consumed was imported, compared to 945,585 hectolitres of domestic wine consumed.
The tradition of wine and viticulture in Switzerland is very old, beginning no later than the Roman era. Coming from the Mediterranean basin, viticulture was generally introduced from the 1st century AD, after integration into the Roman Empire. Ticino and Upper Valais are perhaps exceptions: it is possible that the cultivated vine (Vitis vinifera) was introduced from the Iron Age south of the Alps and that it then crossed the Alpine passes.
The oldest recorded bottle, made in ceramic, was found near Sembrancher (Valais), in a Celtic tomb of a lady of 2nd century BC. An inscription on the bottle indicates 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 amphorae also appeared.
Vineyards became an integral part of the Swiss landscape. The most extensive terraced vineyards are found in Valais and Lavaux.
Six wine regions are defined by Swiss Wine Promotion, an association that represents Swiss winemakers. They are: Geneva, German-speaking Switzerland, Three Lakes (including Neuchatel, Fribourg, and part of the canton of Bern), Ticino, Vaud, and Valais.
Switzerland is a fairly small country with great diversity in climate and soils due to the Alps. Ticino, on the southern side, has a sunnier climate more influenced by the Mediterranean, while the rest of the country, being on the north side, are more affected by weather coming off the Atlantic Ocean. Contrary to northern Switzerland, there is also a tradition of olive oil-making in Ticino, possibly also since the Roman Era.