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AGGLOMERATED CORKS WITH NATURAL CORK DISCS FOR SPARKLING WINES, BEER AND CIDER

The champagne corks 0+2 may be considered as part of the family of technical stoppers, since they are produced by an agglomeration of cork granules body and two discs of natural cork at the end in contact with champagne. Have a larger diameter, essential for retaining the high internal pressure in the bottles of wines with bobbles, supporting pressures up to 6 bar.

The agglomerated body is made of cork granules with suitable size and density to ensure homogeneity in the behavior of the stopper. The cork granules are thermodynamically treated to ensure the organoleptic neutrality of these stoppers.