CHOICE • STORAGE • BOTTLING

CHOOSE THE SUITABLE CAP
IN RELATION TYPE OF WINE., PRESSURE OF THE WINE., TRANSPORT CONDITIONS.

Cork is part of our history and our civilization.

FIND OUT MORE or DOWNLOAD THE MANUAL

CORK STOPPER CHOICE

We recommand to choose the cork stoppers according to the based on:

  • wine
  • wine pressure
  • transport conditions
  • profile of the bottle neck internal diameter

CORK STOPPERS STORAGE

Packaged cork stoppers should never be left outdoors and immediately transferred to a proper indoor storage area:

  • clean,aerated and dry
  • at an optimal temperature of 15-25 °C ,with a relative humidity of 50-70% (lower temperatures can be accepted up to 5 °C, but the cork stoppers have to be conditioned at least 24 hours at the ideal temperature before use)
  • without smells that could taint the product
  • the warehouse must be cleaned with products without chlorine
  • without wood or wood materials ( pallets,poles, planks ) treated with chemical substances, and, particularly, with halophenols

BOTTLING

Bottle filling:

  • assess the filling level and,if necessary, adjust it on the basis of the filling temperature
  • ceck the absence of moisture on the section of the bottle neck between cork stopper and glass
  • check the presence of pressure inside the bottle due to the transport gas (for still wines)
  • check the depression value (for still wines)
  • check auto-level system operation, if present

Bottle corking:

  • check that the cork stopper is perfectly inserted into the compression chamber and that it does not protrude outside
  • check that the cork sealing machine does not cause any deformation or alteration to the cork stopper structure
  • check the precise level of the cork insertion (for mouth finishing corking between 0 and 1 mm)
  • check the volume of the headspace
  • keep bottles upright at the end of the line as long as possible (minimum time recommended : 3 hours; optimal time: 24 hours
DOWNLOAD PDF Scarica PDF
TOP