Screw cap

We are repeatedly asked why we choose ours Top wines NOT with cork close.

Here is the answer:

Because we are absolutely convinced that correct handlingand understanding of the cork problem no better closure than the screwdriver gives. We work as much as possible in all qualitative matters uncompromising, also in the matter of closure.

The screwdriver has the following qualitative advantages for us:

  1. improved aromatic stability, slower oxidative aging
  2. We want our wines as much as possible natural and purist bottling. The use of a screw cap makes a clear less use of SO2 necessary in wine.
  3. We try to reduce the wines without SO2 more storable to keep. The natural cork promotes oxidative aging, the screw cap promotes reductivity.
  4. It is crucial whether the headspace of the bottle is blanketed with inert gas during filling or not. If it is not overlaid, the influence of oxygen is comparable to that of filling with natural cork.
  5. A large part of the oxidative aging of the wine happens in the first six months after filling due to the oxygen in the headspace or in the cork (approx. 4 mg / l O2). The further oxidation by diffusion of the oxygen between the cork and the bottle neck cannot be calculated and varies from cork to cork by a multiple (0.5 mg - 23 mg (!!) O2 / year for cork; 0.0 mg - 1.5 mg for screwdrivers). The best corks are as tight as screw caps. However, no cork producer can guarantee the tightness. The result is enormous bottle variations for the same batches.Oxidative aging can be calculated for screw caps, but not for natural cork.
  6. Very reductively developed wines tolerate more oxygen than oxidatively developed wines (inert gas overlay yes / no?)
  7. no corking Wines

In terms of quality, in this case we do not allow ourselves to be guided by emotions, but rather rely on facts and experience.