Provino
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Formed from fine granules of cork, perfectly disinfected, it offers great bottling performance. The "Provino" stopper is the natural result of the most recent development in individual molding systems
- Provino Duo
- Provino 
Undetectable TCA
- Provino Premium
w/ vegetable-based glue
- Provino Fine
- Provino Plus
ALMa Tech products are characterized by a wide range of state-of-the-art technical stoppers for medium and high rotation wines.
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The ULTRa - Ultimate Line for TCA Removal by Almeida technology, present in the Provino stopper, was developed for the disinfection of microgranules. It is a technology that is 100% free of chemical agents, allowing great results in the neutralization of organoleptic compounds, without harming the cellular structure of the cork granules and preserving all the characteristics of natural cork.
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The ULTRa - Ultimate Line for TCA Removal by Almeida technology, present in the Provino stopper, was developed for the disinfection of microgranules. It is a technology that is 100% free of chemical agents, allowing great results in the neutralization of organoleptic compounds, without harming the cellular structure of the cork granules and preserving all the characteristics of natural cork.
Length
Diameter
± 0,5mm
± 0,3mm
ISO 9727-1
ISO 9727-2
Length
± 0,5mm
ISO 9727-1
Diameter
± 0,3mm
ISO 9727-1
In the production phase, a good granulation unit is important. A good crushing process determines the quantity, density and particle size of the cork granules available for the manufacture of microagglomerated stoppers. Therefore, rigorous monitoring of the machine's parameters is essential to maximize results."
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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.
