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Name (also level) for the height of the liquid level in a wine bottle (although there is also a filling level in barrels or other wine containers). The distance between the lower cork end and the liquid level is ideally at least 10 to a maximum of 15 millimeters. Too much air (oxygen) causes unwanted oxidative processes and can the aging accelerate the wine. Therefore, today with modern filling systems, the gap with inert gas refilled. In case of leaking, or defective cork it comes through evaporation (Evaporation) to the loss of fluid and ingress of oxygen from the outside.
The bigger this one loss and so that the amount of air is, the more the danger arises oxidation, With longer bottle storage, when using natural corks (not plastic corks or other types of closure), a small amount of wine is absorbed through the cork, which can result in a reduction of up to half a centimeter in the neck of the bottle. Certain producers such as Château Mouton-Rothschild (since the year 1991) use therefore shorter corks.
For several bottles of the same wine or the vintage It is recommended to first open or consume the bottle with the lowest fill level. This is probably the best matured. For very old and...