Tasting nodes
The canton Vaud is famous for its light and refreshing wines made of the Chasselas grape. A few years ago, the steep vineyards of the Lavaux region in the heart of the canton became part of the UNESCO World Heritage. Some producers make rather light-coloured but strong red wines in the traditional way. To be enjoyed with gratin, veal and poultry, medium hard cheeses and, most of all, Saucisson Vaudois.

Bernard Cavé Vins
Bernard Cavé began his career by training as a wine merchant with the company Paul Tille & Fils in Aigle from 1987 to 19 90. In 1992, he obtained his ESVOA diploma at the school of oenology in Changins. Three years later, he created his own firm specialising in à la carte wine cellar work and oenolog ical advice. He also produced some 4,000 litres of wine. This production increased progressively to around 45,000 units. In 2002, he bought up the company where he had started out and could finally make wine within his own four walls. His wine cellar capacity reached 200,000 litres that year. In the same year, he bought Le Clos du Crosex Grillé together with Philippe Gex. In 2004, he acquired 7 acres of vineyards,as well as sales premises, in the J.-R Delarze estate in Ollon.Today, Bernard Cavé gives oenological advice to a number of colleagues in Vaud and in Valais.

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