Winemaker
Roman Clavadetscher
- Discipline
- Winemaker
- Based in
- Malans Gr, Switzerland
i. Biography
In Malans GR, Switzerland, the work begins with farm ground, cultivated for organic wine, organic vegetables and organic poultry rather than split into separate ideas of cellar and field. Roman Clavadetscher is cellar master at Clavadetscher Bio Weine, and the same attention to soil that shapes the farm’s food also underlies its organic production methods.
The Estate
The Clavadetscher farm in Malans, Switzerland, has been managed according to organic guidelines for two generations. That continuity matters in the most practical way: the farm’s cultivation is built around healthy soils as the basis for producing high-quality food, a principle shared by Roman Clavadetscher and Valérie Cavin. In 2004, Clavadetscher took over the farm together with Cavin, and from 2004 onward they have been its owners and operators. The farm’s work reaches beyond wine into organic vegetables and organic poultry, placing cellar work inside a broader agricultural rhythm of sowing, tending, harvesting and caring for animals. His own language for that rhythm is direct: "I am a passionate farmer. I like working with the soil, the animals, the plants and the constant change due to the weather and the seasons." The statement is less a slogan than a description of daily material: soil under cultivation, plants in growth, poultry as part of the farm, and weather as an active force. The German specialty term Bio-Gemüsebauer also belongs to his work, connecting him to organic vegetable farming as well as winemaking. For a farm that produces food and wine under organic guidelines, the cellar is one part of an agricultural whole.
In the Cellar
As cellar master of Clavadetscher Bio Weine in Malans GR, Switzerland, Clavadetscher works within organic production methods. The role is defined by organic wine, but the farming context gives it its shape: cultivation starts with healthy soils, and the cellar receives the result of that approach. His view of farming is explicit and uncompromising: "Working against nature with poison is not a viable path." In practice, that sentence aligns with the two-generation organic management of the farm and the choice to work with nature rather than against it. The cellar, then, is not described through a list of technical interventions or named cuvées. Its defining point is method: organic production at Clavadetscher Bio Weine, carried out by a cellar master whose farm also produces organic vegetables and poultry.
The Bottlings
The named specialty from Clavadetscher Bio Weine is organic wine. No release name is needed to understand the center of the work: the wine belongs to a farm system in Malans where organic guidelines, soil health and seasonal change set the terms. Clavadetscher’s account of the pleasure of the work also begins before anything is bottled: "Everything. From sowing to harvesting. I also always enjoy the contact with the customers. The good feedback on the products gives me confirmation that I am on the right track." That arc, from sowing to harvest to customer response, keeps the bottlings connected to the farm’s wider production.
Profile updated July 2026
FAQ
Asked of Roman
What are Roman Clavadetscher's signature releases or dishes?
His named specialties are organic wine from Clavadetscher Bio Weine, alongside organic vegetables and organic poultry from the Clavadetscher farm.
What is Roman Clavadetscher known for making?
He is known for organic wine and for work as a Bio-Gemüsebauer connected to organic vegetable farming.
Where does Roman Clavadetscher work?
He works at Clavadetscher Bio Weine in Malans GR, Switzerland, and has owned and operated the Clavadetscher farm in Malans with Valérie Cavin since 2004.
