The campus of Leysin American School is surrounded by some of the most beautiful scenery in the world: the majestic Swiss Alps, the verdant Rhone river valley, aqua blue waters of Lake Geneva, and charming vineyards that date back to the 12th century. At LAS, hands-on learning is at the core of our academic programming, and because of our unique location, students enjoy experiential learning in incredible settings that are right at our doorstep.
Recently, our grade 10 Pre-AP Biology students took their studies to Les Trois Terres Vineyard, a Leysin American School Partner in Sustainability located in the hills overlooking Lake Geneva. This annual field trip enabled students to connect their biology studies to real-world, sustainable agricultural processes while helping with the grape harvest and enjoying the fresh air in a beautiful setting.
The day began with students learning how to harvest grapes at their peak ripeness with optimal sugar levels. They also discovered how environmental factors such as climate change, soil quality, and the surrounding ecosystem affect grape production. This brought the water, carbon, and nitrogen cycle, which students had studied in class, vividly to life.
The head winemaker led them through the vineyard’s equipment and machinery, sharing the complexities of cultivating and harvesting grapes. Then, the students got some hands-on experience–they harvested some of the grapes directly from the vines! Equipped with shears and an understanding of how to handle the delicate bunches, students set out down the aisles of beautiful vines to collect the source of the winery’s next vintage. An experience many only get to dream about, our students were able to turn this dream into a reality!
The day continued with a homemade fondue lunch overlooking the grapes vines and Lake Geneva. Students participated in a discussion on sustainability and the operational side of the vineyard. They learned about the challenges faced in the winemaking industry such as managing seasonal labor and adjusting to the changing weather conditions due to climate change. Beyond studying the science of wine production, they also gained valuable insight into the business aspects of the industry, seeing firsthand how a small, sustainable vineyard can succeed in today’s highly competitive wine market.
A highlight of the day was tasting the freshly pressed grape juice, followed by observing the first stages of fermentation, learning about the steps involved in transforming freshly harvested grapes into wine. Watching the bubbles and smelling the sweet aroma of fermentation brought the science to life, giving students a hands-on understanding of how sugars convert into alcohol.
Trips like the Grade 10 biology visit to Les Trois Terres Vineyard are at the heart of an Leysin American School education. Experiences like these bring learning to life, allowing students to connect classroom lessons with the real world in meaningful ways. By partnering with local, sustainable businesses such as Les Trois Terres, we empower our students to explore concepts, ask questions, and think globally, which nurtures both their academic growth and their curiosity about the world around them.
