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Open joints can be the result of storage conditions (cellar too dry, barrel near an air vent etc.). Avoid them by following the advice below. These ‘open’ joints could also be caused by under-hydration of the barrels. If this is the case, refer to the steps below for commissioning a barrel after it has been stored for more than a month.
1. Do not fill with an overly cold wine (ideally > 14°C).
2. Check that the wine’s CO2 level is not too high (CO2 below 800mg/L). This value needs frequent monitoring as these levels can be much higher after malolactic fermentation. It can be readjusted via external racking or nitrogen degassing.
3. Check that the silicon bung is not pressed too far in. It should be able to come out of the bung hole by itself if the pressure inside the barrel is too high. It is therefore important to regularly check the position of barrel bungs to prevent them from staying open, allowing the wine to oxidise.