Sound shapes the wine.
Decades of cymatics research show vibration influences yeast behaviour during fermentation. We translate your audio into low-frequency pulses that travel through the bottle for the full ageing window — turning a recording into a measurable change in the liquid.
Why vibration matters
During secondary fermentation, yeast is exquisitely sensitive to its physical environment. Temperature, pressure and movement all nudge how cells metabolise sugar and release aromatic compounds. Low-frequency vibration is simply another input — a gentle, continuous agitation that keeps the lees in motion and changes how gas dissolves back into the wine.
From recording to resonance
Your audio is analysed and mapped into the 20–200 Hz band, where the energy is high enough to travel through glass and liquid without heating or disturbing the cuvée. The waveform becomes a schedule of pulses played on a daily loop for the entire ageing cycle.
Measured, not mystical
We are careful to separate romance from result. Every claim is backed by matched-control bottles: same grapes, same yeast, same cellar — one aged in silence, one aged with sound. The difference is what we ship.
A fuller, illustrated write-up of the pilot study is on the way.