The majority of Italian wines are still closed with stopper-type closures. Alternatives such as screw and glass closures or even crown corks have unfortunately been very rare up to now, although they have proven to be particularly suitable. The following overview briefly describes the most common closures and discusses their advantages and disadvantages. It should be noted that these do not only refer to their suitability as a means of closure, but also include factors such as consumer acceptance, economic and ecological aspects as well as ease of use and handling. The presentation does not claim to be exhaustive. Particularly rare variants such as ProCork (a natural cork whose ends are covered with a membrane that is supposed to keep out TCA) or the synthetic, air-permeable stoppers from the companies Korked or Guala, for example, are not included.