Mixte

All Cork Stoppers

10/28

// SPARKLING WINES

CORK STOPPER //

Lafitte applies all its expertise and technology to the manufacture of a cork stopper for sparkling wines consisting of an agglomerated cork body and a micro-agglomerated cork disk.

It is made from the scraps of cork boards used in the production of natural cork stoppers and disks, using only the individual molding system. The set, consisting of the body and the micro-agglomerated cork disk, is held together by a food-safe adhesive. This allows for the production of a unique cork stopper for sparkling wines while preserving the physical and mechanical properties of the material and the appearance of the traditional cork stopper, but with greater organoleptic guarantees.

The granulate used in its manufacture is subjected to our MaxClean process to ensure an organoleptic behavior of the stopper that will not interfere with the wine’s sensory profile.

Technical Information

  
    Length
    Diameter
    Density
  
    48 ± 0.5
    30.5 ± 0.3
    275 ± 25
  
    mm
    mm
    Kg/m³

Length	Diameter	Density
48 ± 0.5	30.5 ± 0.3	275 ± 25
mm	mm	Kg/m³

  
    Chamfer
    Disk Height
  
    NV ± 0.5
    10 ± 1
  
    mm
    mm

Chamfer	Disk Height
NV ± 0.5	10 ± 1
mm	mm

Cork closures should be used within six months of shipping;
Cork is sensitive to temperature, humidity, and odors, so it should be stored in a dry, secure place:
- clean, aired, and odor-free; with a constant temperature between 15º and 25ºC;
- with a relative humidity between 50 to 65% (more than 65%, there is the risk of an irreversible microbiological change).
Use standard bottles;
Check the bottling equipment periodically for cleanliness and functionality;
The ambient temperature at the time of bottling should be between 15ºC and 20ºC.
The vacuum bottling system or under CO2 is the most recommended method;
Respect the recommended filling level of your bottle;
Clean the bottling machine and corker jaws before and after bottling;
Do not compress the cork below 2/3 of its diameter. Excessive compression can cause deterioration of the cork cells, and consequently harm its elasticity and sealing capacity;
The cork stopper should be aligned with the top of the bottle ± 0.5 mm;
Always leave bottles standing vertically for at least 3 minutes after bottling, to enable the dimensional recovery of the cork against the bottleneck, and thus ensure effective sealing;
Storage and transportation of wine products under regulatory rules.