As soon as the bottle of wine is opened, the wine begins its unstoppable oxidation process, which inevitably limits a quality proposal for wines in the glass.
Opening a champagne implies an even faster degenerative process and the bubbles quickly lose their intensity, making the taste uncomfortable.
Some small tools on the market such as hand pumps, air caps or caps are just palates that do not significantly slow down the oxidative and degenerative process, which means that the bottle is no longer suitable for pouring.
How is that possible? In still wines, in which a neutral gas, which is heavier than air (argon), is introduced into the bottle, in sparkling wines that use the innovative DURAVIN technology and inert the bottle with CO2, the bubble remains alive for a long time.