The Art Of Elevage
Casks And The Taste Of Wine
From Goatskin To Plastic
Maturation: The Pragmatic Art
Sulphur dioxide
The Purpose Of Elevage
Minimal Intervention
Work In The Cellar
Fining
Racking
Filtering
Centrifuging
Pasteurization
Adjusting Acidity
Topping Up
White Wine Techniques

Wine in cask or vatevaporates at a greater or lesser rate depending upon the temperature and humidity of the chai. To avoid oxidation, the lost wine is replaced weekly by topping up with the same wine from another cask.

In traditional cellars the casks are first sealed with glass bungs. These fit loosely to allow overflow as the wine "works". Later, wooden bungs are tightly fitted and the casks are turned through 30 to submerge the bung.

 
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