Many factors are taken into account when making a wine. The grape variety, the harvest conditions or the time left in the barrel. But the types of cork used is also very important.
Traditionally, the stoppers used were made of this material, cork, as they influenced the quality of the wine and its organoleptic characteristics. However, nowadays we can find different types of cork stoppers, not all of them made of cork, depending on the wine.
They are made from a single piece of cork oak. It is characterised by being impermeable to liquids and gases, elastic, insulating, resistant to abrasion, biodegradable and allows micro-oxygenation.
These characteristics make this cork the best choice for sealing high-end wines.
This is a 100% natural cork with a protective membrane, which allows micro-oxygenation.
It is also widely used for high-end wines.
Formed by two strips of cork oak that are glued together with glue. They are approved by the FDA (Food & Drugs Administration).
This type of cork is usually used for large-format bottles.
This is a type of natural cork with pores, lenticels, which are filled with cork powder and then fixed with resin. With this process, a better visual aspect of the cork stopper is achieved, as well as its performance, but sometimes it can have undesired aromas generated by the resin.
They are cheaper than natural stoppers and are generally used for young wines.
Manufactured from small pieces of cork left over from natural corks in a single strip. These pieces are glued together with products that have been approved for contact with foodstuffs.
Like the colmated corks, they are an economical variety for use in wines intended to be consumed within 12 months.
The best known is the Diam. They have natural cork discs at the ends and agglomerated cork in the body. These corks are resistant, good insulators, prevent oxidation and external aromas.
They are used in wines intended to be consumed in 2-3 years.
This type of corks are very characteristic. They use mushroom-shaped cork, made from agglomerated cork and natural cork discs. They must resist the pressure inside the bottles.
These corks are the union of plastic cap and cork. It is agglomerated at one end and is usually used for economic wines.
Their main advantage is that they do not transfer aromas and flavours, but they are of poorer quality.
They are mainly used for young wines.
Widely used in the wines of Australia, Chile and southern Africa. They preserve the wine, do not transfer aromas and flavours, but do not allow the micro-oxygenation necessary for the evolution of aged wines.
In Spain, they are used in some whites and rosés, designed to be consumed during the year.
Also very characteristic as they are glass stoppers. It does not give aromas, but it does not allow the wine to evolve.
It is used in high-end white and rosé wines, it is an expensive product.
Depending on the wine and the life we want to give to these wines, we will have to choose one of these types of cork. Each one with its own characteristics and functions. But all these stoppers always offer the best for each wine. As is the case at the Barcolobo winery.