Résumé
This document traces the progress of a six-month internship at Château Smith HautLafitte. It contains a descriptive part of the vineyard management within the property as wellas a detailed part of the winemaking carried out at the Château. An experiment concerning theuse of Non-Saccharomyces yeasts on white wine as an alternative to SO2 was conducted.Pichia kluyveri was implanted right after pressing. This writing includes the results and theconclusions of this essay.