This Thursday there was an official meeting between the wine and cork sectors as part of the 45th World Congress of Vine and Wine which took place in the French city of Dijon coinciding with the celebration of the centenary ofInternational Organization of Vine and Wine (OIV).
The president of the European Cork Confederation (CHERRY), Joan J. Puig, who is also the highest institutional representative of the Fundació Institut Català del Suro (ICSuro) and of theAssociation of Catalan Sugar Entrepreneurs (AECORK), has met at the headquarters of the OIV with its general director, John Barker, for to study ways of collaboration between both sectors, which he considers "historical allies" and to create positive synergies between cork and wine.

Positive contributions of cork to wine

The cork can be a strategic element for the wine bottle since its use contributes to mitigating climate change and effectively reduces the carbon footprint of the wine containers that use it. In addition, it is a 100% recyclable material that can be reused for social and environmental purposes, thus contributing to the circular economy.

As a strategic ally, the cork sector can support that of wine by defending the virtues of its moderate consumption, asserting itself as a natural and local element that is synonymous with quality or putting its technical and scientific knowledge on the relationship suro-vini within reach of wineries or at the disposal of training curricula of oenology studies.