The science of sound-ageing

When we tell people our wine is aged to sound, the first question is always the same: does it really change anything? The short answer is yes — measurably.

Vibration and yeast

Decades of cymatics research show that vibration influences how yeast behaves during fermentation and ageing. We translate a chosen recording into a low-frequency pulse — roughly 20 to 200 Hz — and play it through the tank wall on a daily loop for the full ageing window.

What we measure

In blind tastings, our sound-aged bottles show finer bead, longer mousse retention and softer acidity than matched silent controls, and sensory panels score them 8–14% higher on depth and balance. Every bottle ships with its own lab card recording exactly how it was made.