Bouquet is a critical part of a wine’s first impression. The DIAMANT Process results in completely neutral cork closures, meaning consumers experience only the aromas and flavors that the winemaker intended.

The first step in creating an entirely neutral cork is the patented supercritical carbon dioxide cleaning process, which removes undesirable cork and wood flavors as well as microorganisms and pollutants. The resultant cork granules are then molded into shape using a neutral food-grade binding agent that adds no flavor, aroma or taste.

DIAM closures are proven to be 99.8 percent free of damaging pollutants at delivery. Contaminant molecules—including, among others, esters, aldehydes, acids, hydrocarbons and haloanisoles like TCA and TCB—can all have a negative effect on a wine’s flavor and aroma. The DIAMANT Process eliminates over 150 of these pollutants directly from the raw cork material.

DIAM corks are guaranteed to be uniform in size, shape, neutrality and permeability. Bottle-to-bottle variation is prevented, so wines are free to age and develop homogeneously.

This graph illustrates the resulting flavors and aromas present in similar bottles of wine aged under different closures. As you can see, wines finished with DIAM (the blue line) have broad flavors and more intense fresh, floral aromas. Screw caps, shown with a red line, can promote reduction and cause flint or rubber aromas.