Swapping the cork at already stored wine bottles. The reasons for this can be damaged or brittle corks and thus risk of oxidation, as well as an often associated decrease in the filling level (Fluid loss). These two criteria can serve as a basis for decision-making. Individual wineries offer the service of re-corking for their best products. As a rule, this should be done every 20 to 25 years. But since this is associated with relatively high costs, a Neuverkorkung is only for valuable vintages meaningful. Practicing wineries are for example Biondi-Santi in Tuscany, which is under the name Ricolmatura is offered, as well Penfolds in Australia.
First, the wine sensory checked. If it is ok, it will be filled up, if necessary sulphurized and re-corked. For topping up (filling in) you either use a wine that is similar in terms of its characteristics, a similar wine from a younger vintage or, in rare cases, the original vintage. It is also possible to deliver a larger number (for example 12 or 24 bottles, which corresponds to one or two boxes) and to use one of them for refilling. Also, the wine used for refilling must be sensory tested.
The question of Neuverkorkens but is highly controversial among professionals. There are a number of arguments in favor or against. The international trend is more towards no. The Château Lafite-Rothschild for example, it has strayed again. The famous Degustator Michael Broadbent (* 1927) was also an opponent, because in his experience, the original corked wines were almost always better than the fresh corked. It could be that the oxygen contact leads to qualitative impairment. In addition, with newly corked wines, the risk of falsification is much higher. Another disadvantage is that the absence of the original capsule and the original cork can significantly reduce the value of a wine bottle for resale. Therefore, the re-corking should definitely be officially confirmed by the winery in the form of a document. Esd is always positive examples of extremely durable first cork with perfectly edible wines with an age of 50, 80 and in rare cases, even over 100 years.