When Olivier and Sandra Mounir took over Cave du Rhodan in 2007, they didn't want to continue running the business as before. They re-evaluated working methods, developed their own technical solutions, and gradually changed the work in the vineyard and cellar.

In the vineyard, much started with the soil. Cover crops protect it from drying out and erosion. Water is used where the vines actually need it. Machinery and workflows were also adapted to reduce soil compaction and ensure more gentle care of the vines.

For this work, Cave du Rhodan was named Swiss Winery of the Year at the Grand Prix du Vin Suisse in 2022. In 2025, they received awards for the best Valais white wine and the best red assemblage at the Swiss Organic Wine Competition.

Work in the cellar is also not done according to a fixed scheme. Individual batches are regularly tasted. It is then decided how long a wine matures, in which vessel it is aged, and which batches will later be combined.

This is how the Mounir family continues to run the winery: with experience, precise observation, and the willingness to change a process if a better solution emerges.