Selecting the best corks for our wines


The corks that we utilize are chosen with our supplier directly in Sardinia in his facility. The batches chosen undergo an initial organoleptic and chemical exam to check for TCA (Trichloroanisole) in the internal laboratory of the cork producer and by our trusted laboratory.

Once the control phase is completed, in our laboratory we make another organoleptic exam by cutting the cork into 3 sections and placing it in a hydroalcoholic solution for 48 hours in a closed container.

When the cover of the container is removed, the odors can be smelled and we caculate the average to understand the percentage of corks that have problems.

If the batch of corks is not in conformity with our standards, it is recorded and substited with another batch which then undergoes the control.


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