Hi there, I truly think that Stelvin is the future, even if it is a bit "different" when you open a bottle at the table. I'm a sommelier in a Pan asian restaurant with more new world wines than french, spanish or italian. In a wine show, a wine supplier told me, a 1963 red burgundy were bottle with screw top (incredible at that time stelvin existed) and a natural cork. They open both last year, they saw that the wine with stelvin, still conserved minimun standars of frutiness, acidity, and balance. The one with natural cork was dead long time ago. Micro-oxigenation was balance before bottle in with stelvin. Better evolution. Better conservation, no recorking a old bottle. Artificial corks is something different. I talked with a person who analize the corks in a Spanish winery. They still thinking it adds something to de wine, not very good in a long term evolution in bottle. VIVA stelvin!
