Given that his vineyards are his property, the winegrower remains in control of what is happening in them. It is up to him to be organised in order to complete at best the works that winegrowing demands, to make acquisition of the necessary material, and to engage auxiliary staff if necessary. However, he benefits from a permanent assistance which consists of technical advices and recommendations. The constant wish for progress and the persistent will to obtain an always higher quality of wine are also marked by frequent controls in the vineyards. For that reason, the regional committees and the oenologists make a visit in the vineyards once to 4 times a year. These visits are aiming at improving the quality of the grapes, at orientating the harvests depending on the age of the vines and the types of elaborated wines, as well as at determining the date of the harvests. The grape-harvest takes place from 6 to 8 weeks depending on the orientation of the products and spread on a period going from the beginning of September for the sparkling wines to mid-November for the late harvests.

The reception of the harvests takes place in the wine cellars of Morges and Nyon. Each of these cellars has at its disposal sophisticated equipments which guarantee an optimum quality. The wooden presses have now long been replaced by mechanical presses. Indeed, the latter allow the elaboration of remarkably pure wines, which are preserved from all risks of oxidation. Thanks to a very short pressing cycle, the press called "horizontal" helps to avoid any wait and, thanks to its weaker pressing, it allows to extract better substances from the grapes.

It is there that the different vintages are brought to be stored in a wine-cellar divided into several vats, before they are bottled, labelled, packaged into boxes, stored again and sent.