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Magnum bottles appeared by the end of the 19th century, with the industrialized manufacturing of glass bottles and they contain 1.5 litres, twice the capacity of normal ones. But what are the properties of these bottles?
A lot of people say that wine is better preserved in Magnum bottles, but has this affirmation any basis? Magnum bottles certainly have twice as much wine as ¾ bottles but the same quantity of oxygen, so the wine’s surface that is contact with oxygen is proportionally smaller.
This improves the evolution of wine, making it slower and helping the wine to conserve its aromas and its body. It’s also true that these bottles are less sensitive to weather changes, because they have more wine so the temperature changes slowly.
But what about white and rosé wines? This kind of bottle is not so useful for wines that doesn’t need a lot of “crianza”, but we don’t have to forget that white and rosé wines are not only prompt consumption, so Magnum bottles can be useful in some cases.
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