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A variety from Alsace-Lorraine (F), Auxerrois should not be confused with Pinot Blanc, Pinot Gris or Chardonnay, which were also referred to as Auxerrois at one point, probably in reference to Auxois, the old name for Alsace. DNA tests have shown that it is the natural descendant of Pinot and Gouais Blanc, and thus a full-sibling of Chardonnay, Gamay, Aligoté and other minor varieties. In Switzerland, Auxerrois is now rarely grown, but it may be similar to the (H)Aussard or Ausserres variety which was very common in the 18th and 19th centuries in the cantons of Neuchâtel and Vaud. The wine has a relatively neutral flavour, with low acidity levels.

Originating in the Rhone valley, Roussanne was mentioned in 1781 in a text on the wines of Hermitage. Its name refers to the red colour of the ripe grapes. DNA tests suggest that Roussanne is either a parent or an offspring of Marsanne. Ripening in mid-season, Roussanne is sensitive to wind, powdery mildew, grey mould and dust mites. In Switzerland, Roussanne is considerably less widespread than Marsanne, perhaps wrongly so when we consider the aromatic qualities and the high acidity levels of this variety, conferring a good longevity on the wines.

A hybrid of Garnier 15-6 and Perle Noire, Muscat Bleu was created around 1930 at Peissy in the canton of Geneva (Switzerland). This early variety is appreciated by organic wine producers due to its high resistance to disease and its musky aroma. An amateur variety, grown for the table or the cellar and producing delicate, fruity wines, it is not common in Swiss winemaking.

Originating from Valais (Switzerland), Rèze is one of the oldest varieties of the Alpine region. With records dating back to Valais in 1313, its name comes from the Regis family, very common in Valais in the Middle Ages, rather than the hypothetical Raetica of the authors of the Roman period. Through DNA testing, we have discovered a few sparse stocks of it in Maurienne (Savoie, F) and in French Jura, and several of its offsprings have been identified in Valais, Piedmont (I) and Trentino (I). Once a dominant variety in Valais, today there are only a few vines remaining of this unproductive variety which is prone to mould, producing floral wines with a distinct acidity. Rèze is the main variety for making the traditional Vin du Glacier in Val d'Anniviers.