Chargement
"Le Blanc des Cabanes" originates from the marriage of oyster farming and wine making in the heart of the Arcachon Bay.
We have used the same deep water immersion technique used in oyster farming, resulting in the natural decoration on the outside surface of the wine bottles.
The idea behind this experiment is to show the benefits of the conservation of our wine bottles undersea. In order to reach that goal, we have set up a real scientific protocol in a view to evaluate the maturation of our wines underwater compared to our cellars.
We think it could impact wine ageing, through various parameters such as absence of oxygen, constant temperature, minimal light etc.
If wine matured undersea turns out not oxidizing, why not eliminating the use of sulphates, the only preservative product known today...
We masterize the technique of wine bottle undersea immersion and we think this can become a real maturation concept which could be exported beyond our boundaries.
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The bottle | |||
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