Have you ever found when opening a bottle that the area of ​​the cork that was in contact with the wine was shiny? That it had small deposits of glass attached to the cork? This phenomenon is called “ wine diamonds .”

WINE DIAMONDS

If you have ever encountered these crystallizations when opening a bottle of red wine, do not panic, these crystals do not affect the quality of the wine . The so-called wine diamonds are known chemically speaking as Potassium or calcium bitartrate . They are formed when tartaric acid, a natural component found in grapes, combines with the above cations under cold and turbulent conditions, such as ocean waves, and form a crystalline salt that joins the cork.

Some varietals, such as Tempranillo wines have a high acidity, so they are wines prone to tartaric precipitation and therefore, diamonds. In any case, these crystals they are not harmful neither for the consumer nor for the quality of the wine and its appearance simply indicates that it is a natural product that comes from the fruit of life.