Agglomerated corks like DIAM tend to be preferable for wine, as they are processed to remove TCA (which is responsible for “corked” wine). Natural cork is not a

Agglomerated corks like DIAM tend to be preferable for wine, as they are processed to remove TCA (which is responsible for “corked” wine). Natural cork is not actually that great because of the presence of TCA and the natural variance in oxygen permeability, which is not very helpful when storing wine for a long time.