In the morning we visited the cuverie to follow the path that the grapes, juice and wine take.  First we saw the area that the grapes are received during the harvest and put into the presses.  Pierre, from Domaine Jean-Marc Brocard, explained how the presses work and how the juice is then put into the vats.

Pierre told us about the alcoholic and malo-lactic fermentation processes.  The 2013 wines have all finished their first fermentation, and are now starting the malo-lactic fermentation which will soften the wines.   We stopped in front of the vat containing this year's Boissonneuse wine for a first taste of the wine that the clients of the 2013 vintage will receive next year, once the ageing has finished.  At this stage, the wine is still a little cloudy, which is completely normal.  The wine is far from being finished, but we could taste a nice concentration and equilibrium.

Once the ageing has finished, the bottling takes place in the next door building.  Pierre showed us the line of machines that are used to clean the bottles, bottle the wine and insert the corks.  The bottles then move to the labelling machine before being boxed, ready for transit.  It's a very impressive set-up to see!

We also organised several workshops around wine tasting.  To hone our skills, we started with a workshop to help identify the aromas that can be found in white wines.  This can be quite frustrating when you know you know a smell, but can't put a name to it!  We then tasted some sweet, salty, acidic and bitter flavoured water to feel how these different tastes act on the tongue.

We were now better prepared to taste the wine.  We blind tasted three series of wines to try and identify the differences.  The wine tasting continued over lunch with different vintages of the Boissonneuse, the Chablis chosen for the Wine Experience.

After all of the wines tasted, it was good to get some fresh air!  We walked to the Boissonneuse vineyard to see the adopted vines and to take a few pictures.

Back at the winery, we went down into the cellar to see the exposed cut of the ground to better understand the kimmeridgian soil that gives Chablis wines their specificity. We finished the day with a tasting of the 2012 Boissonneuse wine.  This wine is almost at the end of its ageing process and will soon be bottled.

Many thanks to all you participated in the day.