Selection of Cork Stoppers

In the wine's lifecycle, the phases of bottling, shipping, and storage are pivotal. Adhering to certain fundamental guidelines maximizes the benefits of cork stoppers:

• Selecting stoppers that align with the specific bottle types and wine varieties.
• Ensuring proper storage of cork stoppers prior to use in bottling.
• During bottling, special attention is needed for the appropriate use of stoppers, particularly concerning the clamps' conditions on the filling line, and also during the wine's shipping and storage.

Following these rules is vital for guaranteeing the wine's quality at the time of consumption.

• The choice of stoppers should be based on the bottling machine, bottle type and neck size, the wine variety, and the expected distribution cycle in the market, including shipping and turnover times.
• For most wines, the diameter of a natural cork stopper should be at least 6 mm larger than the neck's smallest diameter. For wines intended for extended aging, a diameter increase of more than 6 mm, but not exceeding 8 mm, is advisable.
• When using denser technical or agglomerated stoppers, select a diameter 1 mm smaller than that of natural stoppers.
• The stopper's length and diameter should be greater for wines with longer intended aging periods. It's important to maintain a minimum gap of about 15 mm between the stopper's end and the wine's surface to allow for an expansion chamber, accommodating thermal expansion of the wine.
• For wines with higher internal gas pressure, opt for stoppers with a larger diameter than those recommended for still wines. For instance, wines with around 1 bar of internal pressure should use stoppers 8 mm larger than the neck's smallest internal diameter.