The larger and/or progressive wineries are moving towards our no_TCA product for the growing necessity for consistency, control and confidence that every cork will deliver their bottled wine in the way the winemaker intended. There are three grades of the no_TCA plus a 4th as a basic cork for early drinking wines.  All of the first three grades guarantee the elimination of any detectable TCA (cork taint).  The no_TCA is made up of small cork granules.  Different size cork granules of raw cork are used depending on the aging potential of your wines.  CO2 is used at a precise temperature and pressure, which is forced into/through the cork granules to remove TCA and another 150 undesirable aromatic compounds that affects the integrity of the wine.  All of the no_TCA corks are made up of a minimum of 75 percent cork.  The other important feature is the controlled transfer of oxygen.  The three grades of the no_TCA have different transfer rates and it is up to the winemaker to decide how long the wine will be in the bottle before opening.  This controlled transfer (permeability) of oxygen allows every bottle to taste the same.  For early drinking wines RCS provides a no_M stopper.  It is similar to the no_TCA without the no TCA guarantee.  Basically, early drinking or high volume wines.