Bernard Cavé

Born in Ollon, Bernard Cavé knew from an early age that he would become a winemaker. His father owned a 500 m2 plot of Chasselas, and they would harvest together. At 14, visiting the Ollon cooperative where his father delivered grapes, something clicked. He thought to himself: I want to make wine. Bernard created his company in 1995 to do custom cellar work and produce his wines, which combine tradition and innovation in terroir expression. Today, the estate works 3.5 hectares on the slopes of Verschiez and Antagnes, plus purchased grapes from neighboring parcels.

The vineyard of Ollon stretches from the Rhône River, at the border with the canton of Valais, to the edge of the Vaudois Pre-Alps, with hillsides formed from limestone and saline rock impregnated with bands of gypsum dating back 230 million years. The Coteau de Verschiez, between Aigle and Ollon, benefits from a microclimate conducive to grape cultivation, with abundant sunshine - as Bernard beautifully puts it, it's "a piece of Provence in the heart of the high Chablais". The south-facing slopes, sheltered by the Plantour hill, regularly hit record temperatures. You'll find plant species from southern France here, thriving on this extraordinary terroir.

Since 2018, he has focused his energies entirely on his own domain and the Domaine de la Pierre Latine, and since 2023, he has collaborated with his partner Denise Crettol, who offers catering services on the premises of the Ollon cellar. Bernard's winemaking philosophy evolved significantly over the years. He works with indigenous yeasts on 90% of wines since nearly ten years. The Chasselas grape variety accounts for around 60 percent of the estate's production which has been vinified in concrete amphorae since 2006 in order to emphasize the expression of the terroir. Bernard Cavé settled in a cellar at the entrance of Ollon, where about twenty concrete clay amphorae are housed. He no longer stirs his wines and chooses medium-toast barrels instead of high-toast.

The range includes several expressions of Chasselas from different terroirs. Terroir-driven Chasselas aged in concrete amphora, including the Coteau de Verschiez bottlings. The Clos du Crosex Grillé stands as the flagship, a powerful and mineral white with great length. Bernard also produces Savagnin, Gamay, Pinot Noir and Syrah from Crosex-Grillé, plus Gamaret from the Antagnes slope. You'll find both 50% amphora-aged wines and 100% amphora cuvées, each expressing the terroir differently. The Coteau de Verschiez Sélection Denise Crettol is a wine made from Chasselas from the Chablais Vaudois region, showcasing the couple's collaborative approach to winemaking.