100 ml wine bottles are the format we work with every day. Here we explain how they are made, how we fill them and how they differ from vials and hand-filled mini bottles.
One hundred millilitres is the measure of a poured glass. Not a symbolic sip: the amount a buyer needs to evaluate a wine, or a customer needs to spend an evening with a bottle they have never bought.
It is also the limit for liquids in cabin luggage. An export manager can carry the entire range to a fair without shipping anything; someone who has visited the winery can take the tasting home even when travelling without hold luggage. The format is not a miniature of the product: it is what makes an experience portable that used to stay in the cellar.
Filling happens in our hub in Northern Italy with Coravin Vinitas® technology, of which we are the exclusive European licensee. The wine moves from the source bottle into the 100 ml bottles in an oxygen-free environment, using inert gases: argon or nitrogen.
This is the point that decides everything else. The wine never meets oxygen during the transfer, and the high-seal screw cap keeps an OTR — oxygen transmission rate — below 0.2%. Hence the 12 to 24 months of shelf life, with aromas, structure and taste true to a freshly opened bottle.
The technology works with still wines, sweet wines, dealcoholized wines and spirits. Not with sparkling wines.
Every 100 ml experience is made of transparent food-grade glass with a high-quality screw cap. Glass adds no flavour and lets the colour of the wine show, which for a buyer is part of the assessment.
The label carries the mandatory information — lot, ABV, allergens, volume, bottler — and the winery's brand: logo, colours and the digital tasting note reachable by QR code.
Tasting vials usually hold between 2 and 5 centilitres: less than half a glass. Enough to smell, not to assess.
Hand-filled mini bottles have a different problem: the transfer happens in open air. The wine meets oxygen as it moves from one container to another, and from that moment it starts to change. The result may hold up the next day; not months later.
The difference is not the container. It is how the wine gets inside it.
A full glass, the same amount served in a restaurant.
From 12 to 24 months. Filling happens in an inert atmosphere and the screw cap keeps an OTR below 0.2%.
Yes: 100 ml is the limit for liquids in cabin luggage.
With still wines — red, white, rosé and orange — and with sweet wines, dealcoholized wines and spirits. Not with sparkling wines.