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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