Corinne Bertschi

Coming Up

Corinne Bertschi trained in master-level viticulture and biological plant protection. That training shows up in the work itself: technical control, yes, but always within the limits of a living system. In her practice, the vineyard is not a prelude to winemaking; it is the basis of it, with attention to vine health, parcel character, and the surrounding ecology carrying through to the cellar.

Where They Are Now

At Bio-Weingut Wingert in Nussbaumen, Switzerland, organic wine is made through close work with the vineyard rather than from it at a distance. Small parcels are central to Corinne Bertschi’s method, and the estate’s own name points to that same rootedness: “We made the oldest dialectal term for the land planted with vines our name — Wingert.” The focus stays on place, on soil, and on what each plot can give on its own terms. That approach includes a broader view of the vineyard as a working ecology. Corinne Bertschi treats vines as part of an interdependent field, not as isolated plants to be managed in pieces. “We advocate the principle of salutogenesis (preservation of health) — we like to brew the tonics for our vines ourselves and recognize meaning in every single insect and plant.” The method is deliberate and patient, with health, observation, and seasonal rhythm built into the work. At Bio-Weingut Wingert, that translates into wines shaped by restraint and specificity. Individual small plots provide the structure; biological care provides the continuity. Corinne Bertschi’s wines are built to reflect what the vineyard can express, rather than to overwrite it.

In Their Words “We advocate the principle of salutogenesis (preservation of health) — we like to brew the tonics for our vines ourselves and recognize meaning in every single insect and plant.” “Our wines come exclusively from individual small plots — authentic, recognizable wines are the result.”

Honors

Corinne Bertschi’s work is guided by the principle of salutogenesis (preservation of health).