Filled

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October 21

// STILL WINES

CORK STOPPER //

A sealed cork is simply a natural cork of medium visual grade, with a certain degree of porosity*. To seal this porosity, we subject the cork to a sealing process.

In this process, a mixture of cork powder and natural resin-based adhesive is applied to fill the pores, which improves the cork’s appearance and provides it with the physical and mechanical properties necessary for sealing the wine.

Just like wines, not all corks are the same, and agglomerated cork combines the excellent properties of natural cork with the advantage of a competitive price.

*small natural alveoli.

Technical Specifications

  
    Length
    Diameter
    Density
  
    NV ± 0.7
    NV ± 0.5
    180 ± 40
  
    mm
    mm
    Kg/m³

Length	Diameter	Density
NV ± 0.7	NV ± 0.5	180 ± 40
mm	mm	Kg/m³

— 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);
— The stopper must be flush with the neck of the bottle, within ±0.5 mm;
— 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.