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Sometimes used as a term or abbreviation for a normal liquid level in a bottle (high fill); see under filling level.

Designation (also called fill level) for the height of the liquid level in a wine bottle (although there is also a fill level in barrels or other wine containers). The distance between the lower end of the cork and the liquid level is ideally at least 10 to a maximum of 15 millimetres. Too much air (oxygen) causes undesirable oxidative processes and can accelerate the ageing of the wine. For this reason, the space between the corks in modern bottling plants is filled with inert gas. In the case of leaking or damaged corks, evaporation leads to a loss of liquid and the penetration of oxygen from outside.

The greater this shrinkage and thus the amount of air, the greater the risk of oxidation. When bottles are stored for a longer period of time, a small amount of wine is sucked through the cork when natural corks are used (not with plastic corks or other types of closure), which can result in a reduction of up to half a centimetre in the neck of the bottle. Certain producers such as Château Mouton-Rothschild (since the 1991 vintage) therefore use shorter corks.

If you have several bottles of the same wine or vintage, it is advisable to open or consume the bottle with the lowest filling level first....

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