Natural stopper to seal still wines. Due to its physicochemical characteristics, natural cork allows for better wine maturation and perfect aging in the bottle.
Agglomerated cork stoppers for still wines, demi-sparkling wines, beer and cider. This stopper is recommended for short time drinking wines and the time in bottle should not exceed 1 year.
Microagglomerated stoppers for still wines, demi-sparkling wines, beer and cider. This stopper is recommended for the winery, and the time in bottle must be between 1 and 3 years.
Agglomerated cork stoppers with natural cork discs for still wines, demi-sparkling wines, beer and cider. This stopper is recommended for the winery and the time in bottle must be between 1 and 3 years.
Agglomerated cork stopper for sparkling wines. Due to its manufacturing process, it ensures a mechanical and sealing performance in wines with internal pressures. The time in bottle must not exceed 24 months.
Microagglomerated cork stoppers for still wines, demi-sparkling wines, beer and cider. This stopper is recommended for the winery and the time in bottle must be between 1 and 3 years.ntre 1 e 3 anos.
Agglomerated cork stoppers with 1 natural cork disc for sparkling wines. This stopper is recommended for the winery and the time in bottle must be between 1 and 3 years.
Agglomerated cork stoppers with 2 natural cork discs forsparkling wines. This stopper is recommended for the winery and the time in bottle must be between 1 and 3 years.
Cork stopper with a capsule (top) to seal still wines, liqueurs and other alcoholic beverages. The capsule can be made from different materials such as plastic, wood or metal. It is a product that can also be developed entirely to your specifications. Using natural cork or technical materials and the best production techniques, we develop the piece that best meets your needs and expectations.
Why wait, when you can see the result of the bartop you imagined in less than 1 minute? In our configurator, you can combine the capsule you want with your favorite stopper.
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