No more premature oxidation

[Yixin]

Just add CO2, preferably via a secondary fermentation. Skip the malo if possible, and use new oak. A 2004 Laherte Frères Brut Prestige after 3 days in a decanter at cellar temp is in a pretty good place now, more Les Clos than Bougros (or Vaudésir, which would have been my guess pre-decanting). Or maybe it's the 15% Pinot Meunier. Finished the N.V. de Sousa Réserve too quickly, but it leaned towards Chassagne rather than Chablis (malo, no new oak).

 

[Jay Miller]

I wonder if bottling everything with Champagne corks/bottles would do the trick.

 

[Jeff Grossman]

I vote for Dewar flask.