Cork and wine

TCA is the most widespread and recognized defect in the wine world. It is a gas released by the cork plant that associates and/or binds when it comes into contact with alcoholic substances. Today we can say with certainty that management of this anomaly is optimal and reliable. Indeed, we have implemented very detailed and individual treatment that eliminates the defects of the batches. Specifically, it is integral reclamation work.
We have invented a system, lasting 40 working days (960 hours), which is able to make an adjuvant of our invention penetrate to the center of each single cork, which combats and eliminates TCA and its derivatives. This process uses a strict quality control protocol, ensuring the effectiveness of all interventions.
The ranges of defects are authenticated by an external laboratory and validated by our Guarantee and Quality Certificate, which is issued upon receipt of the goods.

A very delicate subject but one often avoided by us producers, it is the key to understanding the organoleptic quality of wine. The main causes are attributable to the cork:

Unfortunately, these substances are often synthetic, and if they are treated inadequately and remain unstable, they irreversibly migrate into the wine, modifying its properties and organoleptic profile.

This is a very common anomaly; we are talking about oxygen particles or residues accumulated by adjuvants used in production processes that trigger oxidation.
Our system has been designed to perform only a “physical” process on the cork (duration 24 hours), guaranteeing total elimination of these gases.
Conventional treatments (very common in our sector) are only chemical, i.e. sulfurous or adjuvants (like enzymes) are used which only act on the surface of the cork. All this is done to mask the positivity of oxygen in the analytical phase, thus avoiding a dispute and return of the analyzed batches by the winery.
Refinements with vertical bottles also increase oxidation, as the cork cannot maintain its humidity over time; instead, by positioning the bottles horizontally, the cork-wine contact keeps its elastic memory constant.
It is therefore important to be wary of those who recommend this type of refinement, which discredits the properties of cork.

These are wine losses in the horizontal refinement phase.
The causes to be attributed to the cork can be:

Incorrect processing of the cork, which cannot fully adhere to the glass

Since 2019 we have been using a new treatment invented and tested by us, called PRE-COATING, which, regardless of the product used, employs an innovative process by which a perfect and homogeneous dosage is guaranteed for individual lubrication on the entire surface of all the corks. This system, lasting over 24 hours, eliminates any possible migration and transfer of lubricants from the cork to the wine, ensuring absolute organoleptic inertia and eliminating any form of deviation.
Periodically checks and sampling are carried out on the entire supply chain of our products through global migration and N.I.A.S. analyzes, in which it is highlighted that our limits are well below the maximum allowed threshold (50 mg/kg).
Our company issues a Certificate of Guarantee and Quality upon receipt of the goods, which authenticates the production processes.