Le Bourru, Caveau de Luins-Vinzel

On the first weekend of November, around twenty winemakers between Begnins, Luins, Vinzel and Bursins open their cellars and pour the Bourru, the young new wine that is still fermenting and slightly cloudy, and more than a hundred bottled wines are ready to taste and buy. The tasting glass gets you into every participating cellar, free shuttle buses run from Gland station and between the cellars, and the circuit is easy on foot too. The info stand, glass sales and a restaurant serving malakoffs and papet vaudois are on the festival square in front of the Caveau.