Keeping Out Oxygen in Wine Making

"Welcome to the Gundel Winery. I am here on behalf of Expert Village. I am Zsolt Kalman, representing Gundel Winery since 1998. So after fermentation, you are striping the wine into clean vat or barrel. You will have to make sure that the barrel is always full of wine. It has to be full because this way the wine does not get oxidation. And if the wine is stopped, it conserves the stopper, it doesn't matter if it is plastic or cumi or the same material as the barrel, for instance oak. The wine doesn't get a relation to the fresh air, to the oxygen. So you can keep it as if it was fermented. And also since there is a little carbon dioxide in the wine of the fermentation, it will keep it fresh. It gives a conservation to the wine. So if you feel carbon dioxide in the wine it is good, it's not a bad thing. You have to keep it by always stopping; you always have the stopper in the barrel or the glass, if you make it in a glass, because there are certain big glasses. If the stopper is in the bather or the barrel is full, you will have fruity, crispy fresh new wine."