Lucas Madonia The Litre Chasselas 2023

Lucas Madonia is a natural winemaker based in the Valais region of Switzerland. Originally from Dijon, Burgundy, Lucas gained experience in both Burgundy and the Jura regions before establishing his own domaine. His vineyards are located in and around Ayent, near Sion, situated between 600 and 850 meters above sea level. The soils in these terraced vineyards are diverse, comprising schist, limestone, loess, quartz, and clay. Due to the steep terrain, all vineyard work is performed manually, including grass management with a backpack brush cutter and organic treatments applied using a backpack atomizer.

Lucas is committed to natural winemaking practices, producing single-vineyard cuvées that reflect his Burgundian heritage. He employs manual destemming and macerations averaging 25 days. Aging occurs in old Burgundy barrels ranging from 228 to 600 liters. White wines are pressed on the day of harvest and transferred into 400-liter barrels. Bottling is done by gravity directly from the barrel, typically in August, without the use of pumps. All wines are crafted without additives or sulfites, adhering to a "0/0" philosophy.

His portfolio includes a variety of wines such as "The Litre," a Chasselas from Savièse "Mondzougea" that undergoes destemming and a two-week maceration; "Tsampon," a Gamay from Ayent "Tsampon" with a 26-day maceration; and "Molignon," a blend of Merlot, Petit Verdot, and Humagne Rouge with a 21-day maceration. Each wine is designed to express the unique characteristics of its specific vineyard site.

Lucas's dedication to manual, organic practices and his focus on terroir-driven, natural wines have garnered attention within the natural wine community, positioning him as a notable figure in the Swiss winemaking scene.

Valais is the most important wine-producing region in Switzerland, accounting for over one-third of the country’s total vineyard area. Nestled in the heart of the Alps, this picturesque region stretches along the Rhône River from Martigny to the eastern edge of the canton. It is known not only for its dramatic landscapes—snow-capped peaks, steep terraced vineyards, and dry Alpine air—but also for its remarkable diversity of grape varieties and wine styles.

Valais boasts a unique terroir shaped by glacial soils, abundant sunshine (more than 2,000 hours per year), and minimal rainfall. Vineyards are planted at altitudes ranging from 450 to 1,100 meters, making them among the highest in Europe. The dry, sunny climate combined with large diurnal temperature shifts helps preserve acidity and develop complex aromatics in the grapes.

While international grapes like Pinot Noir and Chardonnay thrive here, Valais is especially celebrated for its indigenous varieties. These include Petite Arvine (a mineral-driven white with citrusy acidity), Humagne Rouge (a rustic, earthy red), Cornalin (a deeply colored, floral red), and Amigne (a rare white known for its honeyed texture and aging potential). Chasselas—locally known as Fendant—is also widely grown and remains a staple of local white wine production.

Valais is home to a dynamic mix of traditional family estates and forward-thinking natural wine producers. Winemakers here often work on tiny plots, cultivating steep, hand-tended vineyards using sustainable or biodynamic practices. While the region maintains a deep respect for tradition, there is also a strong spirit of experimentation, especially among a younger generation of vignerons.

Valais offers some of the most terroir-driven, distinctive wines in Europe. Whether you’re sipping a zippy Petite Arvine with raclette or exploring a structured Cornalin aged in oak, the wines of Valais reflect the rugged beauty and diversity of this Alpine region. It’s a must-know for any wine lover interested in mountain viticulture, rare grape varieties, and truly artisanal production.