Christelle Guibert replies: Historically, wax capsules protected the cork from rodents in the cellar; they also hid any sign of leakage as corks were less reliable than they are today.
By the 1980s, the wax was replaced with aluminium, but there is a growing trend today to use wax seals once more; indeed I use wax for my own Muscadet.
The decision is chiefly a stylistic one, but I also believe that wax offers better protection than aluminium.
There are different degrees of waxing: from a neat dot on the top of the bottle to some wines with half the neck covered.
If it’s the soft variety, simply put the corkscrew through the wax and remove the cork as usual.
Hard wax is trickier – it must be chipped away at until it breaks off.
Wrap the bottle in a plastic bag and tap the wax top lightly but firmly with the handle of your corkscrew.
The wax will eventually start to crack. The bag will prevent wax shards flying all over your dinner table.
Comentario de / Comment of Wines Inform Assessors:
Otra bodega, Vincent Caillé (Le Fay d'Homme), consciente que privilegia el tapón de corcho frente a otras alternativas de cierre
Another conscious winery, Vincent Caillé (Le Fay d'Homme), that favors the cork stopper in front of other alternatives of closure
Origin information: Decanter