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

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


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


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