CUVÉE MARIE-LOUISE
Sound installation





The "Cuvée Marie-Louise" installation presents one of the essential stages in winemaking: alcoholic fermentation.

During this biochemical process, energy is released in the form of carbon dioxide, leading to increasing effervescence until the grape must reaches an intermediate stage, neither grape juice nor wine, creating an ephemeral, lively beverage known regionally as "bernache," "bourru," or "paradis." Subsequently, deflation occurs: calm returns when the yeasts have completely transformed the sugars into alcohol, the alcoholic fermentation is finished and a new stage begins naturally.

My improvised winemaking laboratory consists of several demijohn carboys connected by pipes to containers filled with water, allowing for the evacuation of carbon dioxide while maintaining aerobic conditions. Over three weeks, sound sensors will transmit the intensity of the "work" involved of a natural wine-making process.

A destemming and crushing workshop will be organized beforehand to prepare the grape must for filling the demijohns.