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(1) Deviation with regard to reference sample.
Stopper sampling methods as per ISO 2859 standard - Cork Products.

Available in all dimensions.

• Amorim can calculate the required cork diameter from the design of the neck of your bottle, the characteristics of the wine and the corking conditions.
• For wines which are to age in the bottle, we suggest the use of corks longer than what is normal.
• Order your stoppers for immediate or short term use. These stoppers should be used within 6 months of the date of manufacture.
• Store in a well-ventilated room with controlled temperature between 15°C and 25°C and 50% to 70% humidity.

• Ensure any dust is removed before corking.
• Ensure the cork is compressed slowly to a diameter of not less than 15.5mm.
• Ensure insertion of the stopper is performed as quickly as possible.
• For standard bottlenecks, the cork should be inserted to 1mm below the top of the neck.
• Minimise moisture on the inside of the bottle neck.
• Headspace should be at least 15 mm at 20ºC.
• Don't leave the cork stoppers in the feeder as to avoid dust.
• Always use stoppers with a surface treatment suitable for the type of beverage, bottling process and selected bottle.
• A vacuum must be created in order to prevent internal pressures.

• Always ensure the corker jaws are free of nicks and signs of wear.
• Ensure proper alignment of plunger and location ring.
• Ensure corking machine operates smoothly, especially during compression.
• Regularly clean all surfaces that come into contact with cork with chlorine-free products.
• Ensure the equipment is suited to the cork used.

• After bottling, the bottles should be kept in an upright position for at least 10 minutes.
• Ideal bottle storage conditions are: 15-20°C at 50-70% humidity.
• Keep the wine cellar free of insects.
• Bottles should be transported in an upright position.
• The product must be stored in a location exposed to sunlight, heated environment and in direct contact with the ground.

All Amorim Cork, S.A.'s products comply with current regulations and legislation (European and FDA - Food and Drug Administration) for products in contact with food.