Wine’s best friend

In 2010, under the Baltic Sea, a few dozen bottles of champagne from the early 1800s were found. They were part of the cargo of a ship wrecked in those waters. The champagne has been analyzed, both from an organoleptic and chemical point of view and the response has been unanimous: the wine had remained intact for over a century and a half.

The darkness of the seabed and the constant temperature of the sea water at those depths have affected. But even more important is the fact that all those bottles had been carefully corked with cork.

The marriage between cork and wine is as old as wine making. Greeks and Romans used to plug amphorae with cork and this practice has remained unchanged for tens of centuries. Only in the early 2000s, the industry began producing substitutes for this noble material. These are caps made with plastic or glass materials. The cause of this change is to be found in the practices of old treatments in the production cycle of some cork stoppers, which caused the placing on the market of whole lots of stoppers contaminated by the 2-4-6 trichloroanisole molecule ( TCA), the cause for that unpleasant odor-flavor which is commonly identified as "cork taint".

A lot of things have changed now and manufacturers have invested in research, developing a series of treatments in the supply chain process to drastically reduce the risk of the presence of TCA in the finished product.

And the attentive wine producers has started to trust the ancient, inimitable cork.

After all, how not to be fascinated by the pleasure of uncorking a bottle of good wine and hearing the classic sound of the cork that comes away. Find out how the wine thus preserved has changed, grown, improved, enjoying the micro oxygenation and sealing characteristics guaranteed by cork. The producers of corks offer today a very wide choice that satisfies all the needs of cellars and bottlers. Choosing cork means being guaranteed by centuries of tradition combined with research and modern technological means. So even your bottle will be able to arouse the surprise and admiration of posterity, which in a century and a half, perhaps, will have the good fortune to uncork it.