Dear wine lovers,
Our "Dentelle" Cuvée is scheduled to be bottled on March 11th, a fruit and raising moon day on the calendar moon, which gives the best conditions to bottle a wine on its fruit and freshness side.
Before this crucial step, it is important to continue clarifying this wine it without too much filtration (which kills all the natural sediments, so important in our natural wine). For that purpose, we have first divided our big 100 Hl tank into two of 50 Hl, aerating it in order to open it, take off the carbonic gas which is naturally produced during the fermentation while adding some organic white eggs. In effect, the albumin contained in the white eggs will accelerate, affine the wine and, leaving its very essential components.
Of course, these white eggs will not be part of the bottled wine since it will eventually deposit at the bottom of the tank which is not used.
This is an ancestral process which enables to respect as much as possible the wine. We will now leave it for 5 weeks and, when we return from our US trip, our wine will be ready to be bottled.
Watch all the steps of this process here.
In the meantime, Kristin and I are really looking forward to meeting you on the places we have organized events. Thanks to all of you who have already responded saying that they would come.
Jean-Marc Espinasse - Domaine Rouge-Bleu
PS : Our good friends and wine importers in Houston are offering a week in Provence with touring vineyards (including Domaine Rouge-Bleu), visiting typical villages or cooking with a local Chef. For more info, don't hesitate to email Tim at email@example.com on behalf of me.