Swiss wine is produced from nearly 15,000 hectares (37,000 acres) of vineyards, and the wines are mainly produced in the west and in the south of Switzerland, in the cantons of Geneva, Neuchâtel, Ticino, Valais and Vaud. White grapes varieties are grown on 42% of the country’s vineyard surface, and red grape varieties on 58%.

According to data from the Swiss Federal Office of Agriculture, the Swiss wine production in 2009 was just over 110 million litres (29,000,000 US gal; 24,000,000 imp gal), divided into 52,700,000 L (13,900,000 US gal; 11,600,000 imp gal) of white wine and 58,700,000 L (15,500,000 US gal; 12,900,000 imp gal) of red wine.

Nearly all the national production is drunk within the national boundaries; less than 2% of the wine is exported (mainly to Germany). Switzerland ranks in the top 10 of per capita consumption of wine, and as of 1983 imported two thirds of it, including more Beaujolais than the United States.
The two most common grape varieties in Switzerland are the red Pinot noir at around 30% and the white Chasselas at around 27%. A large number of grape varieties are cultivated in Switzerland, many of them indigenous or regional specialties. Some 90 grape varieties are cultivated on an area of 1 hectare (2.5 acres) or more.