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?
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.