You hear a lot about the taste of cork, but the chemical agents used to
process traditional cork-wood corks also modify the aromas and flavours

Four years ago we started experimenting with synthetic corks made of Supply Cork, often incorrectly called silicone, which at the time we believed were the best available. Unfortunately our expectations were disappointed: the structure of these corks hardens with time and allows air to pass into the bottle
and therefore the wine oxidates very prematurely.
There was no way we could adopt these corks for our wines, which require ageing in the bottle. Seeking a solution abroad, we noted that in New Zealand, California, South Africa and South America everyone was using screw-caps and had been doing so for years, on both white and red wines.

Today screw-caps have reached levels of amazing technological excellence, as demonstrated by the fact that it is made for the type of bottle normally used for wines for laying down: the Burgundy. Our
experiences to date are that it ensures a good seal over eight to ten years, while the screw caps from a few years ago did not offer this guarantee.

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Treated cork pollutes wine (interview with Silvio Jermann, in Italian)