From the steeply-sloped, south-facing, terraced Mourzière vineyard near Miège. After destemming 80%, the clusters undergo a 1–2 day cold soak, fermenting spontaneously in stainless-steel tanks for two weeks. A minimal 25 mg/l dose of sulfur is applied only after malolactic fermentation, and after 6–9 months in inox, the wine is bottled without fining or filtering. Pinot Noir from the Valais at its best displays the elegance and delicacy key to the variety’s success. On the nose, Caloz’s offering presents notes of ripe strawberries, cherries and cedar, above all expressing the limestone terroir of the hills of Sierre.