CORK AND WINE
The cork stopper shares unique characteristics which wine benefits during the maturation process. Its complex multicellular texture (around 40 millions of cellules per cm3 ) keep down the oxygenation risks after bottling, and foster the good wine evolution, maturating the aromas. The contact between wine and cork contributes to the formation of antioxidant and anticancer agents that can reduce heart and degenerative disease threats.
A good cork stopper makes a good wine be a better one!
The cork stopper presents an exceptional combination of physical proprieties as its flexibility, resistance, impermeability and compressibility.
The technologic evolution in its production allowed to better this product and upgrade its physical characteristics level. Egyptians, Greeks and Romains used to utilize it.
Production steps (germs, fungi and polyphenols elimination) and used components (cork and alimentary agglomerate) reduce the TCA (Trichloroanisol: main cause of the well known cork taste) to grades inferior to 2,0 ng/L. These factors raise the cork density and avoid its fracture opening the bottle.
Corkstoppers uses the best quality cork and applies in their entirety the requests imposed by the quality certifications.
The result is an homogeneous and compact basic material and product, sharing several vantages:
For application:
-Easy corking
-Optimal mechanical properties
-Homogeneous density
For maturation (and wharehousing):
-Control of TCA (inferior to 2ng/L)
-Maximal waterproofness
For consumers:
-Simple cork extraction
-No material decomposition
-Excellent elasticity recuperation
Because of all these reasons, the cork stopper is always more appreciated in the world by consumers, appreciators and wine producers. Besides, cork is a recyclable product 100% vegetal from biologic agriculture that respects the environment. In fact, one of our principal preoccupation is the environment compliance.
