SELEZIONE MOLINAS®

Simply perfect.

From the best cork bark to your wine, each cork stopper is individually checked by our sensory analysts.

Ultra selected, natural and TCA free, the cork stoppers “Selezione Molinas®” pass the most stringent quality controls to ensure the absence of possible defects, taint and off-flavours, without any invasive treatment to respect their natural characteristics.

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THE WORK STEPS AT A GLANCE
To get a cork stopper “Selezione Molinas” we need to start from the batches of VIP cork stoppers (with TCA < 1.0 ng/l) or VIP PREMIUM (with TCA < 0.5 ng/l) 100% TCA free, guaranteed by the instrument.
1 - SELECTION OF CORK PLANKS

both visually and sensorially, aimed at eliminating the defects detectable on the raw cork bark

2 - FAST SNIFFING

of each cork stopper to detect and eliminate TCA and negative off-flavours

3 - INSTRUMENTAL QUANTIFICATION

to detect TCA presence in each cork stopper

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Once the work phases are completed
Why not only the instrumental selection?
WITH “SELEZIONE MOLINAS”, THE COMPARISON BETWEEN OPINIONS, THE VALUE OF EXPERIENCE, PERCEPTION AND INTUITION BY EXPERT SENSORY ANALYSTS PREVAILS

Despite being a valuable ally, the instrumental analysis has limits not to be overlooked: from the need for a constant verification and calibration of the instrument until the inability to identify all the defects that the cork could hide (as off flavours attributable to mould, wet rag, unpleasant tannin, vanilla nuances and much more).

A panel of sensory analysts ensures that criticalities and imperfections are immediately identified. These operators are specifically trained to recognize a wide range of sensory defects and deviations potentially present in each individual cork stopper.

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Double selection