"At the heart of ProCork, is the highest quality traditional natural cork combined with sophisticated cutting edge selective permeation technology. The technology consists of a thin five layer membrane or skin that controls the micro-aeration of grape and oak tannins and blocks bitter cork tannins and taints.
The most important thing about cork, that man has never been able to perfectly mimic, is the air in the microcells of the cork. After bottling the cork will release up to 16.6 ml of the microcellular air into the wine. Most of this occurs over the first 2 – 10 weeks. The ProCork technology, however, puts the release of this air into slow motion. Extending the weeks into years with an ever decreasing rate of aeration as the air in the microcells depletes.
The impact on the wine is incredibly beneficial. Tannins integrate better and fruit character and balance is better retained. Screw cap cannot provide the same effect because it transfers, whatever air that it does, at a constant rate.
The ProCork technology also blocks cork tannins and taints, which are bitter and randomly distributed, from interfering with the grape and oak barrel tannins, which the winemaker has worked so hard to select and balance."