Post by Franck Massard

Can I be Supercritical with Corks? After 20+ years, I’m switching. Here’s why. "Natural corks" have been part of my journey for two decades... But so have frustration, leakage, and a higher-than-claimed % of cork taint. Even the “best” corks (promising 0.3%) often let us down. That’s not acceptable when you care about every detail. We've now turned to DIAM, a technological cork. Still made from natural cork oak — but with science that ensures purity and consistency. The bark comes from cork oaks (Quercus suber) —First harvested after 50 years (can’t think of any business like this today) — Then only every 15 years But what makes DIAM unique is the use of supercritical CO₂. It removes ~150 substances, including TCA, the main cause of cork taint. Thanks to Théo Justet, chemical engineer for showing how corks are stress-tested for migration & resilience. Gratitude to Fabien Nguyen, Head of Sourcing for his insight into forest care, cork harvesting and sustainability. And to Ludovic Vano, agronomist for organizing the visit and helping us all the way. When you care about wine, you care about everything that touches it. And that includes the cork. DIAM offers trust, respect for nature, and protection for our wine. Working with the best partners is key.  #WineCraft #DIAMCork #NoCorkTaint #WineTechnology #SustainableCork #CorkOak #SupercriticalCO2 #WineQuality #CleanCork #CraftAndScience