cellar operation of filling barrels regularly to avoid oxidation.

the practice of completely filling casks or tanks with wine to assure that there is no air space in the container.

The process of adding more wine to a barrel or container to replace wine that evaporates out. This prevents the wine from oxidizing.

The process of adding fluid to reserviors to ensure that fluids remain between the max /min level marks, which on the 'A' Class includes, Screen Wash, Coolant, Brakes, Power Steering, Engine Oil, Fuel, and Six Battery Cells.

During barrel ageing some water and alcohol evaporate, thus leaving a gap in the barrel. To prevent harmful contact between the wine and oxygen, the barrel is periodically topped up with wine of matching quality.

Adding pure wine alcohol to the must to arrest its fermentation, thus retaining a certain amount of residual sugar, a characteristic of the natural liquereux wines. The "generoso" wines (those with high alcohol content) are also topped up.