The main factors in selecting the type and calibre of cork to be used are: characteristics of the wine (alcohol percentage, sugar content, gas content, etc.), time of wine maturing, characteristics of the bottle, funds available for the acquisition of the corks.
For mature wines good quality natural corks are recommended or a high class technical cork. For fast consumption wines, a lower class technical cork or an agglomerated cork are advisable.


The dimensions of the cork must be carefully selected in accordance with the profile of the bottle neck and the maximum internal pressure after corking.
The length of the cork is conditioned by the taper of the bottle. It should not surpass the point in which the taper exceeds 1.5 mm.
As for the diameter, in the case of still wines (pressure up to 1.2 bar), it must be approximately 6 mm over the average internal diameter of the bottle for natural corks, 5.5 mm for technical corks and 5 mm for agglomerated corks. In the case of sparkling wines, the recommended diameter depends on the maximum internal pressure. It should be between 5 and 13 mm more than the average internal diameter of the bottle.
Our companies, as well as producing the most wide-ranging types and calibres of corks, have all the necessary equipment to measure the strengths of compression, insertion, relaxation and extraction, density of the corks, internal pressure, profile of the bottle necks, etc.


We are, therefore, able to recommend what type of cork best adapts to the wine, taking into account these factors.
If you are interested in our technical advice service, completely free of charge, please contact our Quality Department. A set of information will be requested from you, including possibly a sample of the wine and the bottles, which will enable us to issue our technical statement.