Cluster

October 21

// SPARKLING WINES

CORK STOPPER //

Lafitte applies all its expertise and technology to the production of agglomerated corks for sparkling wines.

Made from the raw material used in the production of natural corks and discs. The elasticity and resilience of the raw material used ensure ideal mechanical performance for withstanding the pressures of sparkling wines.

The granules used in its production undergo our MaxClean process to ensure that the cork’s organoleptic properties do not interfere with the wine’s sensory profile.

Technical Specifications

  
    Length
    Diameter
    Density
    Bezel
  
    NV ± 0.5
    NV ± 0.4
    275 ± 25
    NV ± 0.5
  
    mm
    mm
    Kg/m³
    mm

Length	Diameter	Density	Bezel
NV ± 0.5	NV ± 0.4	275 ± 25	NV ± 0.5
mm	mm	Kg/m³	mm

— Cork stoppers should be used no later than 6 months after shipment;
— Cork stoppers must be stored in:
> clean , well-ventilated, and odor-free;
> maintained at a temperature between 15°C and 25°C;
> with a relative humidity between 50% and 65% (at levels above 65%, there is a risk of irreversible microbial contamination).
— Use standard bottles;
— Regular inspection of the corking machine’s clamps, which must always be clean and prevented from rubbing against each other (as this causes indentations in the cork);
— The room temperature at the time of bottling must be between 15°C and 25°C;
— Vacuum-seal or CO₂-seal;
— Observe the recommended fill level for the bottles;
— Clean the equipment every day before and after bottling;
— Do not compress the plug to less than 2/3 of its diameter (this causes structural damage, poor recovery, and leaks);
— Insert the plugs to a depth of 24 mm ± 2 mm after placing the muzzle;
— Bottles should not be laid on their sides immediately after bottling. They must be kept upright for at least 3 minutes to allow the cork to regain its shape and ensure a secure seal;
— Storage and transportation of the product in accordance with regulatory standards.