Wines without added sulphites are tricky to produce.
Sulphites are the most used inputs as they protect the wines
from oxidisation and bacteria development. They give
wines the possibility to age without flaws. We always felt
involved in and concerned with quality and authenticity of
our products and keep looking for the best in our work. 17
years ago we developed our first wine without added sulfites
« as close as possible to the grape » (first vintage 2004).
Where does that fear come from ?
It was a real «Peur Bleue » (be scared stiff of) to launch
ourselves into this new wine with a radically different
winemaking method. However, the fear quickly gave way to
a real technical and innovative mastery. “Peur Bleue” exists
for seventeen years now, and lovers of fruity wines appreciate
it, mostly for its pure aromas. It was quite naturally that in
2016, we decided to offer a new sulphite-free cuvée, but this
time from our Rasteau vineyard, named «Même pas peur »!
Même pas peur,
« The Brunels have created
a technically flawless wine.
A trademark that must be
underlined in these times
when approximation has
become a commercial
The new Bettane &
Desseauve, December 2020
Readying and tasting of a sulphite-free wine
Sulphite-free wines require a vinification that limits contact with air
as much as possible. These wines therefore retain a significant quantity of CO2 (naturally resulting from alcoholic fermentation). This
is why they are a little sparkling by opening. To answer to this great
need for aeration, they should be poured into a decanter with a flared
bottom, to allow maximum contact between air and wine surface.
Then, shake the whole thing vigorously: these wines stand up to
the test outstandingly. They will be rid of CO2 and aeration will
unfold the multiple petals of their bouquet. They will be able to offer you all their potential for fruity aromas and persistent freshness.
Ideally, decant your bottle one to two hours before tasting. However, if necessary, this operation can very well be limited to 10 to 15
minutes, thanks to a well-opened decanter and an energetic shaking