The Sauvignon Gris grapes harvested this year on our top-grafted Médecine parcel were magnificent

They are full of flavour and still retain wonderful acidity. We placed them in a 1,000-litre jar, simply destemmed and unpressed. And we are going to start fermenting them like this, on their skins. Only perfectly healthy grapes went into the jar. We cannot wait to taste the juice after fermentation, and we will be tasting it regularly to decide when to press.