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Ouillage is a French term that can refer to two things: 1) the amount of air between the wine and the cork, or between the wine and the top of a barrique, or 2) the act of filling up this space in the barrique with wine. A small portion of the wine constantly evaporates from the barrique, leaving a larger amount of oxygen above the liquid. By topping up the barrier, this space with oxygen above the wine and thus the oxygen contact is kept as small as possible.


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