Emile & Samuel BATTIAZ 

With 17.5 hectares of vineyards, mainly located in Soral, Laconnex, Viry and Saint-Julien, Samuel Battiaz cultivates a variety of grape varieties such as Chasselas, Gamay, Chardonnay, Pinot Noir, Syrah and Gamaret, the emblem of the canton of Geneva. Samuel runs a mixed farm, meaning he also grows arable crops such as wheat, peas, rapeseed, sunflowers and malting barley.

When Samuel is asked to describe himself, he finds it’s not quite as straightforward as it might seem. But little by little, the words come to him. Meticulous and demanding, certainly. A bit of a perfectionist, no doubt. Optimistic, absolutely. His personality, which at first glance seems rather reserved and calm, soon reveals itself to be full of humour and good cheer! In short, spending time with Samuel – who’s passionate about cycling and cross-country skiing – is a real breath of fresh air.

Like grandfather, like father, like son, like grandson

Samuel inherited his passion for wine not only from his father, but also from his grandfather, both of whom were already winegrowers at La Cave de Genève, which he describes as a small co-operative with a co-operative spirit. As a little aside, he also fondly recalls the deliveries made to La Cave by tractor, with the grape-pickers on the trailers. Today, it is his son who has the pleasure of accompanying his grandfather. In fact, he has just started his first term at school, spending the mornings at school and the afternoons in the vineyard. Before joining his father, he studied at the horticultural college in Lullier, then in Marcelin and finally in Changins. He subsequently took over the family estate in 2011, after working for several years in agricultural research.

What he enjoys most about his work is the variety of tasks, the changes in pace, and also the seasonal nature of the work. Always positive, he even lets us know that he also loves foggy days. If he really had to choose a time of year, he’d go for spring and the beauty of nature as it quietly comes to life. To be a good winemaker, according to Samuel, you need to be patient, a bit of a philosopher, but above all, you have to love what you do.​

He sees the future of his profession moving towards more environmentally friendly solutions to replace current treatments, but he also envisages a future that remains focused on excellence and innovation. He does, however, admit to us that he is somewhat concerned about global warming, which he is on the front line to observe.

Samuel’s favourites

They’re particularly fond of Sauvignon Blanc and Gamay Vieilles Vignes. Paired with a slice of bread and a bit of cheese, or some pumpkin soup, it’s guaranteed to be a treat! Not to mention Baccarat, a must for all festive occasions.