We choose only the best corks for our wines.
From the 2016 vintage, the corks for our Monteverro, Tinata and Chardonnay wines have undergone an innovative process, which allows you to exclude a 100% of the possible defects.

A team of specialists examines each individual cork searching for those molecules that might determine an organoleptic deviation, including the TCA molecule, which causes the “corky” scent. Each cap is individually sealed in a container with HPLC water for 24 hours, after which specialists sniff each cap and control if damaging molecules have been extracted. In the latter case, the cork is then discarded.

Here is how the producer ensures the quality of each individual cork.