Verre De Vin explained...

Preservation of Still Wines:

Wine begins to oxidise as soon as the cork is removed.

By removing the oxygen to a precisely controlled level Le Verre de Vin technology effectively preserves wine without any risk to it’s subtle structure.

Still wines preservation takes just 2 to 5 seconds (depending upon the amount of wine remaining) during which time a precisely controlled vacuum is created within the bottle.

Preservation of Sparkling Wines / Champagnes:

The preservation of opened bottles of sparkling wine and champagne has to overcome two problem areas; bubble loss and oxidation.

Simply replacing the cork with a 'clamp effect' stopper will do nothing to halt or slow bubble loss as the wine will continue to release it’s CO2 until a pressure equilibrium results within the bottle and oxidation begins.

Preventing this natural release of CO2 is the key to ensuring the fizz stays locked in the wine and any issue of oxidation is eliminated.

• ensures that every opened bottle will stay fresh (and sparkling) and in prime drinking condition for up to 21 days!
• the only commercial-grade wine preservation system ever developed that effectively re-seals sparkling wine and Champagne by precisely controlling the head pressure with food grade CO2 in the resealing process
• creates a precisely controlled vacuum above still wines every time irrespective of how much wine remains in the bottle