Aware of the high expectations for this type of closure and given the fineness of these wines, we implement technically efficient and organoleptically inert manufacturing and control processes, with fundamental characteristics, for champagnes and sparkling wines.
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The Champagne technical stoppers are submitted to the disinfection system - Advantech - a system developed for larger caliber granules, eliminating volatile organic compounds from cork, whose objective The final step is to obtain sensorially inert stoppers.
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The Champagne technical stoppers are submitted to the disinfection system - Advantech - a system developed for larger caliber granules, eliminating volatile organic compounds from cork, whose objective The final step is to obtain sensorially inert stoppers.
Length
Diameter
NV ± 0,5mm
NV ± 0,3mm
ISO 9727-1
ISO 9727-1
Length
NV ± 0,5mm
ISO 9727-1
Diameter
NV ± 0,3mm
ISO 9727-1
The capsulated stoppers produced by António Almeida Cortiças are a good example of the manufacturing precision associated with the most demanding criteria to guarantee compliance with customer requested specifications.
A new method ISA® — Individual Sensory Analisis — which consists in an ambitious step towards offering our customers the ultimate paradigm of reliability and assurance.
We went from batch-oriented analysis to an individual cork-oriented analysis, respecting its singularity and unique organoleptic characteristics.