Chateau de Chillon’s wines have had a re-brith in the past three years and are gaining an excellent reputation in the wine world, under the guidance of Badoux winery’s oenologist, Daniel Dufaux.

The second “dumping” of 400 bottles of the most recent vintage of the wine as well as a brut sparkling wine from Badoux into Lake Geneva doesn’t mean they are throwing it away, but storing it at a low temperature in a pilot project.

The goal is to see what the impact is on the evolution of wine stored and matured underwater. Tests will be carried out by oenologists for tasting but also by the federal research station in Changins for the impact on the chemical and biological makeup of the wine.