Technical Wine Corks
Technical cork stoppers are the association of an agglomerated cylindrical cork body with a disc of natural cork on each edge, making sure the liquid inside the bottle only have contact with natural cork of high quality.
The rigorous production process makes possible that any change to the wine tasting is virtually reduced to zero.
By mixing the natural cork and agglomerated cork elements this is a unique type of stopper offering a bottling solution for wines with a medium aging time in bottle (2 to 3 years).
The rigorous production process makes possible that any change to the wine tasting is virtually reduced to zero.
By mixing the natural cork and agglomerated cork elements this is a unique type of stopper offering a bottling solution for wines with a medium aging time in bottle (2 to 3 years).
| Name | Specification | Method |
| Cork origin | Portugal | - |
| Height tolerance | ±0.5mm | NP 2803-1 / ISO 9727-1 |
| Diameter tolerance | ±0.3mm | NP 2803-1 / ISO 9727-1 |
| Ovality | <0.5mm | NP 2803-1 |
| Moisture content | 4%-8% | NP 2803-2 / ISO 9727-3 |
| Uncorking strength | 20-40 DaN | NP 2803-4 / ISO 9727-5 |
| Capillarity | ≤2mm | ME 6 |
| Diameter recovery after compresson | Superior to 90% after 5 minutes | ISO 9727-4 |
| Liquid sealing capacity | 0.9 to 1.2 Bar (90 to 120 kPa) of internal pressure | ISO 9727-6 |
| Peroxide content | <0.1mg / cork | NP 4296 / ISO 21128 |
| Surface treatment | ±4mg/cork | ME 10 |
| Dust content | <1.5mg/cork | ISO 9727-7 |
| Humidity | 5%-8% | ISO 9727-3 |
| TCA | ≤1 ng/l | ISO 20752 / DIS 20752 |
| Sensorial analysis | Absence of anomalous odours | ISO 22308 |