Half the advantage is the absence of TCA/TCB. The other half is the standardized OTR, ensuring better ageability. Another slight advantage is that the lignin is removed, so the woody extractables are gone. SO2 retention is superior with DIAM, compared with raw corks. DIAM closures have much less cork dust and breakage than natural punched corks.
Ramey Wine Cellars (USA)
It’s the respect for the wine purity which made us choose Mytik.
Billecart Salmon (France)
We seek out the most neutral materials possible. I think Diam stoppers represent a great technological breakthrough.
Winemaker Consultant (France)
With Diam the variability of corks has been eliminated. Not only is TCA out of the picture but the OTR (oxygen transfer rate) variability has been eradicated too. This allows those of us who make wine to place a consistent product in the bottle year in and year out without having a bad cork determine the ultimate quality of the wine.
Evan Goldstein, MS, is one of the nation’s most prolific food and wine industry veterans. His food and wine career started at age 19 in the kitchens of the Restaurant Le Saintongeais and the Hotel Lancaster in Paris, Auberge du Soleil in Napa Valley, and Chez Panisse Café in Berkeley, California. Evan is the author […]
Born in the Philippines and raised in Texas, June joined Houston-based, freshly formed Goodnight Hospitality as a partner in 2019 and opened two new concepts the same year: Montrose Cheese & Wine and Rosie Cannonball, a 2020 James Beard Award semifinalist for Outstanding Wine Program. Ever nimble and fighting for survival in the landscape of […]
Madeline was the first American woman – and only the second worldwide – to pass the M.S. exam. She is a Chairman Emeritus of the American Chapter of the Court of Master Sommeliers and has served as Scholarship Chair for the group. In 30 years of directing wine programs and events in the Metro Detroit […]
As Diam’s Director of Commercial Export, Margot is a popular presence at wine trade shows known for his expertise and knowledge of technological cork closures for still wine, sparkling wine and spirits. Margot graduated from the ESSEC Business School in Paris and has an Agricultural Engineering degree from Angers in France as well as a […]
Limeng Stroh takes an idea and turns it into a successful company. A born entrepreneur, Stroh thinks big and rolls up her sleeves to achieve the necessary to get a company off the ground. As an equally effective leader, Stroh then sets about growing that company for long-term success.
Theresa Heredia brings extensive experience with cool-climate Pinot Noir and Chardonnay as well as small lot, single-vineyard wines, to her position as winemaker for Gary Farrell Winery. She specializes in Pinot Noir and Chardonnay from some of the top vineyard sites in the Russian River Valley and Sonoma Coast and is guiding the evolution of […]
The Melville family has been growing premium wine grapes since the mid 80's, with roots in Sonoma County’s Knights Valley. In 1996, Ron Melville’s desire to plan cold-climate Pinot Noir, Chardonnay and Syrah brought Melville Vineyards to the Sta. Rita Hills before the area had gained notoriety. Ron’s sons Chad and Brent planted the vineyard […]
Arnaud Weyrich began his career at Roederer Estate as an intern after he graduated in 1993 from the prestigious Montpellier school, “Ecole Supérieure d’Oenologie” with a Master of Science in Viticulture and Enology. With a strong background in both viticulture and enology, Arnaud put his education to work during his internship. This experience was the start of a great relationship with […]