Natural cork and wine form the best partnership. Without a doubt, this material has been shown to be the best when it comes to the preservation and evolution of the wine in the bottle, as it allows oxygen to enter and helps the wine to develop. Consequently, we recommend storing corked bottles on their side, which also allows the cork to expand and form a virtually hermetic seal.
These corks are made from a single piece of high-quality cork wood, with very few pores. At Sonsierra we use them for our flagship wines: Sonsierra Reserva, Sonsierra Gran Reserva, Sonsierra Vendimia Seleccionada, Pagos de la Sonsierra and Perfume de Sonsierra.
After ageing in the barrel, these wines then need to spend some time refining in the bottle. During this stage, the wine needs to be oxygenated in order to continue to develop. This allows the wine to refine its tannins, improve its aromas and lose a certain amount of astringency, which in turn makes it more complex and nuanced.
For those wines that require less development in the bottle, such as Sonsierra Crianza and Sonsierra Blanco Fermentado en Barrica, we use micro-granulated corks made from compacted granules of natural cork. This type of stopper allows us to adjust the wine’s development and ensure the absence of TCA (that unpleasant odour of cork) in the wine. Moreover, these stoppers are made from natural materials that are not only recyclable and biodegradable, but also offer superb elasticity and compression-expansion capacity, which ensures a tight seal.
For our young wines we use synthetic corks made from plastic or silicon polymers. These wines do not need to improve or develop in the bottle, and by using these types of stopper we can ensure the absence of the unpleasant aroma of cork in the wine.