Roman Baumann

The Climb

Family-cellar succession is practical work before it is narrative work: land, cellar habits, naming, and market intent have to remain usable across generations. Since 2019, Roman Baumann has been the second-generation company manager of DIROSO Weinkellerei Familie Baumann, where the name links Diego, Roman, and Sonja. In Turtmann, Valais, that continuity is carried through vineyard choices, cellar positioning, and the discipline of working the same ground with more precise tools. The future of a family winery is built by reading its origins closely rather than discarding them. At DIROSO Weinkellerei Familie Baumann, Roman Baumann’s work is framed by resistant varieties, sustainable methods, and the need for those decisions to register in the wine itself, not only in the account of how it was made. The role is second-generation management, but the craft question is current: how to keep the family name present while sharpening the cellar’s direction.

Today

Zero sets out a clear technical position: a full-bodied, complex red wine of international caliber, made with zero use of pesticides from resistant Cal varieties and natural vegetation. Its claim rests in the vineyard as much as in the bottle: Valais fruit, resistant plant material, and a red-wine style aimed beyond the region without severing the wine from its site. The blend is made from Cal 1-36, Cal 1-28, Cal 1-22, and Cal 1-15, then aged for two years in barrique barrels. That stated élevage gives the resistant varieties a structured frame and places Zero in a polished red-wine register. The name points to absence, but the method is about continuity from natural vegetation through to finished wine. St. John’s, the winery’s Johanniter, carries the white-wine side of the same farming and cellar argument. It is described as a particularly elegant white wine with a fruity attack, floral secondary aromas, fine acidity, and a round finish reminiscent of Riesling. Beside Valais cheese specialities, the wine positions Johanniter as a regional white with lift, clarity, and practical table use. Read together, the bottles make the cellar’s line plain: Diego, Roman, and Sonja in the name; Roman Baumann in the second generation of management; Valais vineyards in the fruit; and sustainable methods in the daily farming. The identity is not built on distance from origin, but on repeated work in the same place with clearer intent.

Signature

The signature range names the cellar’s working priorities. Zero is the red wine of resistant Cal varieties and two years in barrique barrels; St. John’s is the Johanniter with fruity attack, floral secondary aromas, fine acidity, and a round finish reminiscent of Riesling; and Zweigelt sits within Roman Baumann’s signature wines for DIROSO Weinkellerei Familie Baumann.

In Their Words “Our Johanniter is one of the most organically produced white wines in the Valais, and as an accompaniment to Valais cheese specialities, it really comes into its own.” “Although 100% of the grapes come from Valais, in a blind tasting the wine would be more likely to be found in Bordeaux or Piedmont.”

Recognition

St. John’s gives Johanniter a defined regional role beside Valais cheese specialities, using fruit, floral secondary aromas, fine acidity, and a round finish reminiscent of Riesling to carry the variety into a food context. Across Zero and St. John’s, the recognition is trade-legible rather than ornamental: resistant varieties, Valais fruit, sustainable methods, and a family cellar now managed in its second generation by Roman Baumann. The work is measured in how consistently those facts show up from vineyard to bottle.