On harvest days the first crates go out at seven. By eleven the sun is on the terraces and the grapes start to warm up.
Cold fruit, clean juice
Grapes picked cold press more gently and keep the bright acidity that makes Chasselas taste of the lake. Warm grapes start to ferment on the way to the press.
So we pick the white parcels first and the reds later, and every crate is in the cellar within an hour. The sorting table is the busiest place on the estate.
