Even before the Romans wine was being cultivated in the Province of Tessin and in western Switzerland. The history of winemaking in Switzerland goes back to 3000 BC. Grape seeds were found from the Early Stone Ages. In the Dark Ages winemaking was promoted by monasteries, who expanded the growing area to over 95, 000 hectares. But then the winelouse causd a drastic reduction in area.
Today 15,000 hectares are used for growing wine, but only an insignificant amount (1%) is exported.
The Mountainous area with its varied ground structuring allows several types of wine to flourish. Mostly by river-valleys and near lakes, the winemaking region of Switzerland stretches over West-, East, and South Switzerland.
The percentage of white and red wines are almost the same (52% white, 48% red). The white vines are raised according to Chasselas, followed by Riesling x Sylvan (Müller-Thurgau). Important red wines are the Pinot Noir and the Gamay. In South Switzerland the Merlot dominates. Other vine-types are the Pinot Gris, Pinot Blanc, Chardonnay, Spice Traminer, as well as some Welsh. Eastern Switzerland has a few specialties, but those are only produced in small quantities.
The wine laws in Switzerland split the wines up into three categories.
Category 1: Wines that have their origin's name, the name of the vine is added;
Category 2: Wines that have their origin's name;
Category 3: Wines with the name "Vin Blanc" or "Vin Rouge".
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