Experiments of the Research and Development department

Last year, the team set up two experiments on the corks that seal our bottles. The first test consisted of depositing a red wax on the entire neck of the bottle. The second consisted of shortening the cork by 5 mm below the top of the bottle and depositing a film of white wax on the cork, the composition of which has been specially developed in order to limit oxygen exchange. This is a similar principle to what we do today when we apply a 2 mm film of natural beeswax on the cork.
We are striving to even better protect our corks against insects and mold during the aging of our wines and also to optimize the oxygen exchange through the cork for a regular and homogeneous evolution of the wines. It will take several more years, during which time the wines in these experiments will be regularly tasted and the corks analysed before the first conclusions can be drawn from this research.