Have you ever opened a bottle and found that the area of ​​the cork that was in contact with the wine was shiny? 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 be alarmed, these crystals They do not affect the quality of the wine . The so-called wine diamonds are chemically known as potassium or calcium bitartrate . They are formed when tartaric acid, a natural component found in grapes, combines with the aforementioned cations in cold conditions and a lot of movement, such as that of ocean waves, and form a crystalline salt which is attached to the cork.

Some varietals, such as the Tempranillo , have a high charge, so they are wines prone to have tartaric precipitations 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.