Step 1
of 4
What the closure actually does
A wine closure has exactly one purpose: control how much oxygen reaches the wine. Tiny amounts of oxygen over years soften tannins, deepen color, and unlock complex aromatics. Too much oxygen flattens the wine. Too little, and an ageworthy wine gets stuck.
An ideal natural cork lets in roughly 1 mg of oxygen per year. That's tiny enough you can't taste it on the first sip — and exactly enough to shape the wine over a decade.
