Tyalo

Two friends from Lausanne (Yanis Carnal and Felipe Raupp) with atypical backgrounds: chef, graphic designer, now winemakers, but above all passionate about wine. 

After creating two micro-cuvées with a winegrower in Lavaux (J.C. Piccard) in 2020, they decided to set up their won winery in St-Légier (Vaud) with a winegrower friend (M. Orsett). 

Artisan wines, all the grapes are destemmed by hand using a sieve and the juices pressed using a mechanical ratchet press. The vast majority of the wines are plot-based, single-varietal, and they try as far as possible to mature the wines in old barrels. All the grapes are organic and/or biodynamic, and they work without any added inputs or sulphites.

The wines are kept maturing for around 10 months in barrique and then the same amount of time in bottle.

The wines are already present in several Michelin-starred restaurants.