Marc Ramu

Coming Up

Training at Changins gave Marc Ramu the technical base that still shapes his work at Domaine du Clos des Pins. Since 2000, he has held both the vigneron and cellar master roles, carrying that early discipline into the day-to-day decisions of vineyard and cellar. His method reads as controlled and exact, with attention to balance, texture, and restraint. Over time, he has become closely tied to the estate’s identity through a practice that relies on judgment as much as repetition.

Where They Are Now

Since 2000, he has remained the estate’s vigneron and cellar master, continuing to guide the wines with the steadiness that comes from long familiarity. In the cellar, Marc Ramu points to pigeage as a part of the work he values most. The technique is direct: push the marc back into the liquid during maceration, then work toward extracting what the skin can give.

Signature

Marc's signature dishes include Mandragore and Bec à miel. The names are compact and specific, which is often how a house style announces itself. Here, they function as markers of the identity he has built at Domaine du Clos des Pins.

In Their Words “Le domaine avait déjà une certaine notoriété et le chasselas et le gamay étaient une bonne base, mais mes vignes se trouvent sur les coteaux. Je voulais donc trouver les cépages les mieux adaptés à ces terres spéciales et graveleuses.” “J’apprécie particulièrement le pigeage, qui consiste, lors de la macération, à enfoncer le marc dans le moût liquide afin d’extraire le maximum de saveurs de la peau du raisin.”

Honors

Marc's honors include Grand Prix du vin suisse, first place in its category for Gamaret Mandragore. The award points to disciplined work in the cellar and to the consistency behind his wines at Domaine du Clos des Pins.