What are they and why do they appear in Crusoe Treasure wines?
“ Wine diamonds ” are tiny crystals sometimes found in the cork or at the bottom of wine bottles. Chemically, they are known as Potassium bitartrate or calcium bitartrate , and are the result of the combination of tartaric acid, naturally present in grapes, with certain cations such as potassium or calcium. This phenomenon occurs especially under cold conditions or in dynamic environments, such as those experienced in underwater wine aging, a technique that the winery Crusoe Treasure has perfected immersing its bottles in the sea.
The appearance of these crystals is not a defect, but rather a sign of authenticity and an indication that the wine has been produced with minimal chemical manipulation. Furthermore, their presence does not negatively affect the wine's flavor, aroma, or quality, which is why many people consider them a fascinating natural curiosity.
Factors influencing the formation of wine diamonds
The probability of “wine diamonds” forming varies depending on several factors:
- The tartaric acid content in grapes.
- The level of potassium or calcium present in the wine.
- Temperature during fermentation, aging and preservation.
- The breeding technique, such as underwater breeding, where low temperatures and the movement of the sea favor their appearance.
What is the probability of diamonds forming depending on the type of grape?
Garnacha Tinta
Garnacha tinta, known for its balance of acidity and sweetness, contains moderate levels of tartaric acid. This means that the likelihood of crystal formation in wines made with this variety is moderate. However, if the Garnacha tinta wine has been subjected to cold temperatures during aging (such as underwater aging), the likelihood increases significantly. This grape type can produce wines with "diamonds" when bottled without treatments such as cold tartaric stabilization, which eliminates these crystals.
White Grenache
White Garnacha, like its red counterpart, has a medium tartaric acid content, but in this case, the likelihood of crystal formation may be slightly higher compared to red Garnacha. This is because white wines are usually kept cold for longer, either during production or storage, favoring the conditions for crystallization. White Garnacha wines that have undergone underwater aging are particularly prone to these "diamonds." Being a white wine, they are more difficult to see in the cork, but with a flashlight, they are immediately noticeable when the cork is dry, as they are more difficult to see when it is wet.
Tempranillo
Tempranillo, one of the most widely cultivated grape varieties in Spain, tends to have a high level of tartaric acid. This makes it especially susceptible to the formation of bitartrate crystals, particularly in young red wines or those aged under natural conditions like those of Crusoe Treasure. Tempranillo, with its balanced tannins and high concentration of minerals, is often a "friend" of wine diamonds.
Albariño
Albariño, with its fresh character, high acidity, and good concentration of tartaric acid, has a high probability of forming wine diamonds. This is particularly evident when wines have not undergone cold stabilization. During underwater aging, Albariño can produce crystals significantly due to the low temperatures experienced underwater.
Chardonnay
Chardonnay, known for its versatility, also contains high levels of tartaric acid, especially in cooler climates. This makes it prone to generating bitartrate crystals, particularly when not cold-filtered or stabilized before bottling. However, in warmer climates, where tartaric acid levels are lower, the likelihood decreases.
Cabernet Sauvignon
In Cabernet Sauvignon, the tartaric acid content tends to be lower than in varieties like Tempranillo or Albariño. Therefore, "wine diamonds" are less common in this variety, although they can still appear in untreated wines aged in cold environments, such as underwater aging.
Verdejo
Wines made with Verdejo, due to their bright acidity and high concentration of tartaric acid, have a relatively high probability of developing bitartrate crystals, especially if they have not been previously stabilized. This makes them ideal candidates for showcasing the beauty of wine diamonds.
Underwater aging and the diamonds of wine
The underwater breeding technique, used by Crusoe Treasure intensifies the formation of "wine diamonds." Ocean conditions, such as constant temperature, pressure, and wave motion, favor this natural phenomenon in wines made using the most traditional methods, avoiding any industrialized processes. This not only adds a unique visual element to the wine, but also highlights the purity and authenticity of its production process.
Ultimately, the formation of these crystals varies depending on the grape variety and production techniques, but they are always perceived as a sign of quality and naturalness in wine. So, if you find “wine diamonds” in a bottle of Crusoe Treasure, you're enjoying a unique experience and a genuinely crafted product.
Buy your bottle now and discover the diamonds of wine in the cork.