The wine industry must thank cork for the successful sealing of their wine. Each cork unique in their function.
REGULAR CORK – it’s waterproof and elastic therefore the cork isolates wine from the external agents, but it has natural microporosity that allows gas exchange. It’s the only cork that lets wine to live and mature in the bottle over extended time.
MULTI-PIECE CORK -There are two or more pieces of cork glued together. The cork comes from planks of low thickness which give the cork a high density. It’s usually made with cork scraps. This type of cork is used for larger bottles that don’t need aging.
COLMATED CORK – is 90% natural cork and 10 % natural glue mixed with cork granules. The process of using the natural glue and cork granules helps to fill in some of the cork’s pores which helps keep the cork strong. It presents a smooth and uniform surface. It’s used for medium aging still wines (max 3 years).
SYNTHETIC CORK – it which has been proven to significantly reduce the risk of tainted wine. Available in a variety of styles and quality levels, they allow the consumer to still have the ‘wine experience’ by pulling the cork. However it should be noted they are not intended for wines that need aging.
CHAMPAGNE CORK: Its shape is different from a traditional cork and its diameter is superior. This characteristic is crucial to withstand the high pressures present in these bottles.
OTHER CLOSURES – Screw Caps, VinoLok, Zork, Helix…the list goes on, and continues to grow. Some will argue for its potential to age, some will argue against
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