OUR STORY Repour was invented by Tom Lutz, a Ph.D. scientist and entrepreneur who had a hunch that oxygen-absorbing chemistries would create a far better method of wine preservation than existing expensive, gadgety, and ineffective methods. The result is Repour, the very first wine preservation stopper to use active and continuous oxygen absorption to save wine for extended periods. WHAT MAKES REPOUR SO EFFECTIVE? Repour’s secret is in its patented approach to oxygen absorption. Oxygen is the “frenemy” of wine; while it opens up the wine when a bottle is originally opened, its presence through time destroys it. By removing the dissolved oxygen from the wine itself (in addition to the air above the wine) Repour STOPS AND REVERSES the degradation process. When the bottle is opened back up again, the wine will still be in its original, freshest state. Other systems remove or displace some (but not all) of the oxygen in the air, but more critical to wine preservation, they do not remove all of the oxygen from the wine itself, so they only extend the wine for a day or two.