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Culture and tradition |
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| Before tourism in the region is developed into a major industry nowadays, begining in the early 60s, main activities of the population consisted of wine making, agriculture and cattle raising. |
 From these activities, famous local delicacies are made, such as the raclette (grilled cheese), wind-dried beef as well as local wines, two of the best known and popular wines are Fendant and Dôle. Valais produces more than 50 varieties of wines with a yearly output of 50 millions litres.
Valais is also a major producer of fruits (apricots, strawberries, apples, pears, table grapes) and vegetables (asparagus and tomatoes). The production of distilled strong spirits from fruits is an old tradition. The most famous are the "Williamine" (pear), the "Pomme" (apple), the "Marc" (grape), "Abricotine" (apricot), the "Prune" (plum), etc.
The Hérens Cow Race is raised in unique Valaisan tradition: with the ritual combats of Queens. These black and tough cows follow a certain hierarchy. It is the Queen, who leads the herd, so it is only natural that the herd fights among themselves to establish that status. These combats are not dangerous and is a big attraction to the public. The finals in the canton of Valais draws over 10000 spectators. First combats take place when the cos are moved to high pastures, called Inalpe (mid-June). When the herd come back down the valley in mid-September, it is called Désalpe.
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To visit |
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In all the villages of the Commune of Ayent, old buildings and old chapels remind you the past.
The waterways, and specially the bisse of Ayent, built in 1448. This waterway flows pass through impressive rugged mountain terrain and slopes and brings water to irrigate the pastures. During exceptional dry seasons, the water is also used to irrigate vineyards. |
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