NIVO.UNO · Wallis, Switzerland
Ingredients with altitude.
Botanical teas and handcrafted kombucha, slow-crafted in the Swiss Alps. Wild grown. Nothing grows fast up here.
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No. 01 — Manifesto
A valley where nothing grows fast.
Herbs take their time. Apricots hold the sun. Saffron is gathered by hand. NIVO.UNO turns alpine ingredients into botanical teas and fermented drinks for modern rituals.
No folklore. No noise. Just altitude, craft and time.
No. 02 — Ingredients
Grown at altitude.
Valais Saffron
Hand-harvested in October, in the village of Mund.
Alpine Herbs
Wild-gathered from meadows above 1500m.
Valais Apricots
Sun-ripened in the driest valley in Switzerland.
Spring Water
Sourced from high-altitude springs in Wallis.
No. 03 — Process
From valley to bottle.
01
Wild Harvest
Botanicals gathered by hand from alpine meadows and cultivated plots across the Rhône Valley.
02
Small Batch
Each batch is small enough to control, large enough to share. Never scaled beyond the valley's capacity.
03
Slow Fermentation
Time is the ingredient. Kombucha cultures work at their own pace. No shortcuts, no concentrates.
04
Bottled in Wallis
Filled, sealed and labelled in Saxon, Wallis. The altitude stays in the bottle.
No. 04 — Products
Coming soon.
Phase 1 — our first bottles are still fermenting. Leave your email and we'll write when they're ready.
No. 05 — Journal
Notes from the valley.
Alpine Ingredients
Three weeks in October: harvesting saffron in Mund
Every year, the village of Mund produces some of Europe's finest saffron. We spent a morning at altitude watching the harvest.
Fermentation Culture
Fermentation notes: Batch 01
First kombucha culture established. Notes on SCOBY behaviour at 1300m altitude and how mountain temperature swings affect fermentation.
Alpine Ingredients
The Rhône Valley and its apricots
The valley floor produces apricots of extraordinary density. We visit a family orchard near Chamoson before the harvest.
No. 07 — Atmosphere
