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// section_01

The Cellar Map

$ traceroute --depth 7 ./caves/limestone

        ░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░
       ░░▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒░░
      ░░▒▒░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░▒▒░░
     ░░▒▒░░  tunnel.A — limestone — 12.4°C — RH 72%  ░░▒▒░░
      ░░▒▒░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░▒▒░░
       ░░▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒▒░░

                  ┌────────────────────────────┐
                  │   ▓▓▓  rack.07  ▓▓▓  ▓▓▓   │
                  │   ▓▓▓  ▓▓▓  rack.08  ▓▓▓   │
                  │   ▓▓▓  ▓▓▓  ▓▓▓  rack.09  │
                  └────────────────────────────┘

        ╭──────────╮  ╭──────────╮  ╭──────────╮
        │  ◉ 1998  │  │  ◉ 2003  │  │  ◉ 2011  │
        │  Médoc   │  │  Barolo  │  │  Rioja   │
        │  oak.fr  │  │  oak.it  │  │  oak.es  │
        ╰──────────╯  ╰──────────╯  ╰──────────╯

> three corridors descend; pressure stabilises at 1.018 atm.

─·─·─·─·─·─·─·─·─·─·─·─·─·─·─·─·─

// section_02

The Archive

$ SELECT vintage, region, varietal FROM memory ORDER BY year ASC;

1947 Pomerol · FR Merlot · Cabernet Franc "a year the rivers ran late"
1961 Hermitage · FR Syrah "granite remembered the sun"
1978 Barolo · IT Nebbiolo "fog became architecture"
1985 Rioja Alta · ES Tempranillo "a long quiet between harvests"
1996 Mosel · DE Riesling "slate held the rain like a letter"
2005 Mendoza · AR Malbec "altitude wrote the tannins"
2014 Sonoma · US Pinot Noir "fog drifted in like a librarian"

   · · ·  ·    ·  · ·   ·    · · ·
  ·   B O R D E A U X   ·   B U R G U N D Y   ·
   · · ·  ·    ·  · ·   ·    · · ·
        ·  ·   ·  P I E D M O N T  ·   ·  ·

∿∿∿∿∿∿∿∿∿∿∿∿∿∿∿∿∿∿∿∿∿∿∿∿∿∿∿∿∿∿∿∿∿

// section_03

The Process

$ man bbottl.craft

NAME

bbottl — tools for slow fermentation, longer memory.

SYNOPSIS

bbottl <step> [--terroir <origin>] [--time <months>]

STEPS

bbottl harvest --by-hand --pre-dawn
Pickers walk the rows before sunrise. Acidity preserved. Skins cool to the touch.
bbottl press --gentle --whole-cluster
Soft pressing of the destemmed cluster. Juice runs clear, then ruby. No oxidation events logged.
bbottl ferment --ambient-yeast --temp 22C
Native fermentation in open oak. Cap punched twice daily. Sugar curve traced in journal.
bbottl age --barrel oak.fr --months 24
Aging in french oak. Lees stirred monthly. Light loss to evaporation: ~2.4%/yr (l'angel's share).
bbottl bottle --cork natural --label letterpress
Bottling at gravity. Corks driven by hand. Each label hand-set in lead type.

CROSS-SECTION

       ┌─ stave ─┐
      ╱           ╲
     │   ░░░░░░░   │  ← lees
     │  ░░░░░░░░░  │
     │   ░░░░░░░   │
      ╲           ╱
       └─ hoop ──┘

NAME

SYNOPSIS

STEPS

CROSS-SECTION

SEE ALSO