Tartrates/Sediment

Need quick professional opinion here.I Have a small wine brand with a few restaurant accounts on the horizon. My wines have not been fined or filtered and exhibit tartrate build up on the cork as well as sediment in the last glass/pour.

While I am comfortable explaining this issue with my DTC customers face to face or by email, I am not sure how this would be accepted or translate in a by the glass restaurant situation.

As restaurants are trying to serve every last pour it is certain that some customers will come away with feeling like they received a faulty wine. Any suggestions in handling this situation? Thanks!