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October 21

// STILL WINES

CORK STOPPER //

Micro-agglomerated corks are made from 100% of the company’s own raw material, which is a byproduct of the natural cork stopper manufacturing process.

Its formulation is perfectly balanced and incorporates food-grade microspheres (a chemically inert expanding agent), ensuring excellent mechanical and physical properties while consistently minimizing the level of oxygen transmission through the cork (OTR) into the bottle.

Control over the origin of the cork, combined with granule sterilization and deodorization technology (the MaxClean system), ensures that these corks offer the highest level of sensory neutrality, preserving the wine’s sensory profile and its evolution in the bottle.

Technical Specifications

  
    Length
    Diameter
    Density
    2,4,6 - TCA(1)
  
    44 ± 0.5
    24 ± 0.3
    275 ± 25
    ≤ LC(2)
  
    mm
    mm
    Kg/m³
    ng/L

Length	Diameter	Density	2,4,6 - TCA⁽¹⁾
44 ± 0.5	24 ± 0.3	275 ± 25	≤ LC⁽²⁾
mm	mm	^Kg/m³	ng/L

  
    Bezel
    OI(4)
: 6 months
    OI(4)
12 months
    OTR(5)
s per year
  
    VN(3) ± 0.5
    0,61
    0,84
    0,05
  
    mm
    mgO2
    mgO2
    mgO2

Bezel	OI⁽⁴⁾ : 6 months	OI⁽⁴⁾ 12 months	OTR⁽⁵⁾ s per year
VN⁽³⁾ ± 0.5	0,61	0,84	0,05
mm	mg_O2	mg_O2	mg_O2

⁽¹⁾ Content of volatile organic compounds (VOCs), analyzed in accordance with ISO 20752

⁽²⁾ LC - limit of quantification = 0.5 ng/L

⁽³⁾ VN = face value

⁽⁴⁾ Oxygen ingress(OI)

⁽⁵⁾ Annual oxygen transferrate (OTR), after the first year.

— 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.