The first shrewdness is that of keeping at rest the demijohn to be decanted for same days, in high position so that it allows, then, bottiling.
In order to avoid that the pipe sucks the possible deposit, tie to the end inside the wine a stick a little bit longer than it.
The bottles must be carefully washed in a solution of water with 8-10% of soda ash (better if the water is hot) and then rinsed with cold water.

After that let them drain and dry putting the bottles upside down, making sure that they get very dry (otherwise it may happen that some " fioretta" is formed). The bottles, before filling them, if still wet, must be rinsed with some wine.
As far the cork, it must be "sound" and resilient, preferably long, because it must guarantee haermetic capping (already used corks are not reccomended).
The most suitable period for bottling is not, as some wrongly believe, during the April full moon but when wines appear limpid, bare and completely dry (except for sweet wines). A last advice is that of never living half demijohns; it is a good rule to bottle them all in a round.

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