Haut-Médoc AOC – Bordeaux – France
Sulfur dioxide has been used in oenology since the end of the 18th century for its antiseptic and anti-oxidant properties. This food additive revolutionized wine production by protecting it from oxidation and fermentation drifts.
Yet, one of any good craftsman’s obsessions is to achieve the purest possible type of product.
The answer is the 116 cuvée—a pun combining 100 as in “SANS” (without), and 16 as in sulfur’s classification in Mendeleev’s Periodic Table of elements.