Colmated

July 13

// STILL WINES

CORK STOPPER //

This is a natural cork of average visual quality with some porosity.

To fill these pores, we subject the cork to a colmatage process. In this process, a mixture of cork powder and natural resin-based glue is applied to cover the pores, which improves the visual appearance of the cork and gives it the physical and mechanical properties suitable for sealing wine.

Because, just like wines, not all corks are the same, the Colmated cork combines the excellent properties of natural cork with the advantage of a competitive price.

*small natural alveoli.

Technical Information

  
    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

— Use of cork stoppers up to six months after shipment;
— Cork is sensitive to temperature, humidity, and odors, so corks should be stored in places that are:
> clean, well-ventilated, and odor-free;
> with a temperature between 15°C and 25°C;
> where the relative humidity is between 50% and 65% (if it is above 65%, there is a risk of irreversible microbiological change).
— Use standard bottles;
— Periodicallycheck the corking machine jaws, which must be clean and free of scratches (which cause creases in the cork);
— The ambient temperature should be between 15ºC and 20ºC;
— Bottle under vacuum or with CO2;
— Respect the nominal filling level of the bottles;
— Clean the machines and wine pipes before and after bottling;
— Do not compress the cork below 2⁄3 of its diameter (this causes changes in structure, poor recovery, or leaks);
— The cork should be ± 0.5 mm from the neck of the bottle;
— Bottles should not be placed in a horizontal position immediately after bottling. They should remain in a vertical position for at least 3 minutes;
— Storage and transport of the product in accordance with regulatory standards.