Microbullage last week from Adam Arlen, inderpal singh & Robert Gomez. Cliquage and remontoage are some additional techniques to introducing oxygen during the winemaking stage that will add increasingly larger amounts of oxygen. Another interesting note is that green harvesting is also credited to Madiran and Tannat in response to managing tannins as well.
This week: En primeur
What time of year does this happen? How does is work? How did it come to be? Where do you think it's headed in the future?
To the best of my knowledge...
I think this is a great explanation. The only part I can think to add that it was traditionally between the châteaux, merchants and brokers until the 1980s when the public was brought into it; the futures are then released in multiple divisions each set at a different price.
I see is going away eventually with more chateau turning to online sales and allocations. So they can set their price and cut out the brokers.