So when they arrive we do a welcome drink of Chasselas made from the plot. They can see the vineyard and drink the wine of the vineyard that they are seeing. After, I present the domaine, I present the region, and I present the wine they are drinking (or local apple juice for those who don’t want to drink wine). Then we split into two groups; one goes in the vineyard with Jean, who explains what they do in the vineyard, explains what we do for the biodiversity.
The other group comes with me in the cellar, and I explain how we make the wine. I show them a 150-years old barrel, which is really big and one of the first of the domaine. After, we switch the groups, so everyone can look through the vineyard and the cellar.
Then we come back all together in the caveau and we will have the farm-to-table dinner. It’s only with local foods – vegetables from the farm, or from the garden, with yoghurt sauce with some herbs from the garden. You’ve got some bread, some charcuterie from the butcher, and three different types of cheese. Swiss cheese, of course. Then the dessert: cream and sugar pie and apple or pear pie from the factory, and then a coffee or tea.
You may also like: Insight presents: a special surprise from the heart of Switzerland