Did you sulfite right after fermentation was complete?? If so it could
be MLF completing. Did you sulfite before bottling?? If not, it's even
more likeley MLF is the cause if you sulfited right after fermentation
was done. Residual CO2 doesn't cause the cork to explode out of the
bottle.

Bob

On Oct 19, 5:18*pm, wrote:
> I hope someone can help. I recently bottled a batch of Brunello that I
> fermented from wine juice. I thought I did everything correct. Racked
> using clean carboys, measured all the sulfites correctly and tested
> the alcohol level throughout fermenting, even sampled along the way
> being very pleased. The wine was bottled about 6 weeks (fermented and
> aged in carboys for about 11 months). I opened a bottle the other
> night to sample and low and behold the top popped almost like a
> champagne bottle and the wine tasted carbonated. What went wrong? Is
> it lost? Tom