A sparkling choice.

 

Lafitte applies all its knowledge and technology to manufacture the micro-agglomerated cork stopper produced for the most demanding sparkling wines using the individual molding system, guaranteeing an incomparable organoleptic result. It is made from the raw material used to create natural cork stoppers and disks.

The quantity, quality, and elastic return of the raw material source guarantee an ideal mechanical behavior capable of withstanding the pressure exerted by sparkling wines. Furthermore, the well-balanced formula also contains food-safe microspheres (chemically inert expansion agents), ensuring excellent physical and mechanical properties.

The granulate used in its manufacture is subjected to our MaxClean process to guarantee optimal organoleptic behavior, preventing the stopper from interfering with the sensory profile of the wine produced by the winery

Dynamic +

Length Diameter Density Chamfer
48 ± 0,5 30,5 ± 0,3 275 ± 25 NV ± 0,5
mm mm Kg/m² 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 in the bottling moment should be between 15ºC – 20ºC;

    • The vacuum bottling system or under CO2 is the most recommendable method;

    • Respect the recommended filling level of your bottle;

    • Clean the bottling machine and corker jaws before and after the bottling;

    • Do not compress the cork below 2/3 of his 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 ± 0,5mm;

    • 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 regulation rules.

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