CLASS 44

All Cork StoppersCork Stoppers for Still Wine

November 2

// STILL WINES

CORK STOPPER //

Lafitte applies all its knowledge and technology to manufacture micro-agglomerated cork stoppers for still wines using the individual molding system, ensuring an extraordinary sensory experience.

Micro-agglomerated stoppers are composed of 100% raw material resulting from the manufacture of natural cork stoppers. It originates from a perfectly balanced formulation with the use of food-safe microspheres (chemically inert expansion agent), guaranteeing excellent mechanical and physical properties, as well as a homogeneous oxygen transmission rate (OTR) and, consequently, a uniform evolution of the wine in its bottle.

Control over the cork's origin, combined with the sterilization and deodorization technology applied to the granulates (MaxClean System), guarantees extraordinary organoleptic results for these cork stoppers.

Technical Information

  
    Length
    Diameter
    Density
    2,4,6 - TCA(1)
  
    44 ± 0.5
    24 ± 0.3
    280 ± 40
    ≤ 0,5
  
    mm
    mm
    Kg/m³
    ng/L

Length	Diameter	Density	2,4,6 - TCA⁽¹⁾
44 ± 0.5	24 ± 0.3	280 ± 40	≤ 0,5
mm	mm	^Kg/m³	ng/L

  
    Chamfer
    OI(3)
6 months
    OI(3)
12 months
    OTR(4) $
,000 per year
  
    NV(2) ± 0.5
    0,80
    1,02
    0,07
  
    mm
    mgO2
    mgO2
    mgO2

Chamfer	OI⁽³⁾ 6 months	OI⁽³⁾ 12 months	OTR⁽⁴⁾ $ ,000 per year
NV⁽²⁾ ± 0.5	0,80	1,02	0,07
mm	mg_O2	mg_O2	mg_O2

⁽¹⁾ Releasable - TCA -content, analyzed in accordance with ISO 20752

⁽²⁾ NV = Nominal Value

⁽³⁾ Oxygen Ingress (OI)

⁽⁴⁾ Oxygen Transfer Rate (OTR) per year, after the first year.

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.