New corking
Under Neuverkorkung , meaning the exchange of cork old wine bottles , and the wine can also be converted or filled.
Wine loses in the bottle for a long storage on volume , as a cork is not tight at 100%. Too much lowered level increases the risk of oxidation and the complete spoilage of a wine.
This level criterion is a decisive criterion for determining the purchase price , especially for older wines .
In addition to the storage quality, the temperature , the humidity, the type of storage (lying down, standing), the presence of a wax seal and the number of years that have passed, the level also depends on the quality of the cork. Even a very good cork does not hold tight forever, it gradually becomes moist or shrinks and then no longer seals properly. High-quality wineries therefore offer their customers the service of a new corking, which is recommended to be used every 25 to 45 years; an effort that naturally only makes sense for very valuable wines.
So has z. For example, the Australian winery Penfolds with its "Penfolds Clinic" has already corked and certified over 40,000 bottles that are at least 15 years old since 1991.
Any new corking should be documented: sometimes the bottles are also exchanged for newer versions, which can cause the seller to argue if the wine is to be sold at a later date, if it cannot be proven where other versions of the bottle , label or capsule are derived from.
A new corking can also go hand in hand with the filling level. The chateaux very often use a wine that is "similar" in terms of its characteristics, but younger to fill up. Only in rare cases is the estate's original wine from the chateau reserves used to supplement the fill levels of the customer's wines. It is also often possible, for example, to deliver twenty-four bottles and later to receive twenty-three newly corked bottles: one bottle donated the replenishment quantities for the newly corked bottles delivered. In addition, it must be agreed whether the blending bottle can be tasted in order to avoid that an accidentally oxidized bottle and its refill quantities spoil the entire wine batch. Or, if none of this is possible, for example in a very old, unique Madeira , you can compensate for the excess air by filling it with glass balls (see link below).