Pioneer in the elaboration of gastronomy wines along with his friend Frédy Girardet, Top 1 Swiss Chef of all times (also titled Chef of the Century by Gault Millau along with Paul Bocuse and Joël Robuchon).
Raymond is an innovator that works very closely with the nature. He moved the domain to biodynamic winemaking in year 2000. Exigency, rigor and precision are his keywords.
Listed in the The World Greatest Wines from Bettane & Desseauve.