Reliable Cork Solutions, LLC
Helping wineries and vineyards preserve their wines
Comparison of Colmated, NDT (Natural Disk Top) and Fully Agglomerated Corks
||Colmated wine cork is 90% natural cork plus 10% FDA approved all natural glue mixed with cork powder. The glue with cork dust fill preserves the natural pores or lenticels. The natural appearance of the cork is retained but performance is increased to that of the higher grades.
||NDT (Natural Disk Top) wine cork is composed of 40% granulated cork and 10% natural cork (2 all natural disks glued on the top and bottom of the agglomerated stopper) and 50% synthetic glue.
||Fully agglomerated wine cork is individually molded from cork granules of uniform size; this cork shows very little variation in diameter. The full agglomerated cork is composed of approximately 50% synthetic glue and 50% cork granules. This increases production efficiency and reduces the cost, which is essential for wine stoppers in the price-sensitive, high-turnover high volume market sector.
The durability of the glue used in the NDT and full agglomerated stopper has a shorter life span than the glue used with the Colmation process (initial proprieties of glue) and over time the NDT and full agglomerated stopper will lose elasticity whereas the Colmated wine cork will not. Also, the chemical components of the glue used in the NDT and fully agglomerated (FA) wine cork is more dangerous to ones health than the glue used in the Colmated wine cork, if the cork were to fail.
The most important difference is that the elasticity of a natural wine cork (Colmated) is much better than an NDT or FA wine cork, i.e. elastic memory. Imagine compressing a Natural (or Colmated) wine cork and an NDT or FA wine cork. When you release the pressure the natural (or Colmated) wine cork will return much faster to its initial shape than an NDT or FA wine cork. Also, the NDT and FA wine cork may not return totally to the original shape (diameter) and over time result in leakage.
All three of these wine corks are designed to allow the proper amount of oxygen into the wine over time whereas the synthetic stoppers do not.
There is no right or wrong choice of a wine cork.