Tyalo is a tiny, hands‑on natural winery in Vaud run by friends Felipe Raupp and Yanis Carnal, who came to wine from backgrounds in food, design, and events. They work exclusively with organically or biodynamically grown grapes, often from small plots they farm themselves or purchase each year from the same growers for consistency.

In the cellar they keep things extremely low‑tech and artisanal: grapes are destemmed by hand over a sieve, pressed with a manual ratchet press, and fermented spontaneously without additives or sulfur, usually in old barrels to avoid oak flavour. Most cuvées are single‑varietal and parcel‑focused, released late because they believe wine needs time to settle, which gives their bottles a distinctly pure, energetic, and unadorned character.