Helix

Compatible with all standard bottles featuring a CETIE neck profile.

• Bordeaux
• Burgundy
• Champagne
• Rhine
• Amphora
• Albeisa

• Amorim can calculate the required cork diameter by studying the internal profile of the bottleneck, the characteristics of the wine and the corking conditions.
• Order your cork stoppers for immediate use. These cork stoppers should be used within six months of the date of manufacture if the storage conditions are respected.
• Store the cork stoppers in their original packages, in a well-ventilated room with controlled temperature between 15°C and 25°C and 50% to 70% humidity.
• Do not leave boxes and/or bags open with surplus cork stoppers.

• Maximum diameter of the rinsing tube is 14 mm.
• Ensure the neck gripping system is aligned with the rinsing head.
• Maximum diameter of the filling tube is 16 mm, recommendation is 14 mm.
• Ensure the neck of the bottle is centered with the cone before inserting the filling tube.

• Helix can be used on all standard bottling machines with a vacuum system.
• It must be employed in corking lines with orientation equipment.
• Ensure any dust is removed before corking.
• Ensure the cork is compressed smoothly, to a diameter no less than 15.5 mm.
• Ensure insertion of the cork is as quick as possible.
• Since Helix is a partial insertion cork, a specific adjustment of the corking machine is required. The insertion of the cork should stop 1 mm above the edge of the neck.
• Minimise moisture on the inside of the bottleneck.
• Headspace should be at least 15 mm at 20°C.
• 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.

• Ensure that all dust is removed using suitable placed aspiration – particularly before inserting the cork stopper.
• Maintain the corker jaws free of nicks and signs of wear.
• Ensure proper alignment of plunger and location ring.
• Ensure corking machine operates smoothly, especially during compression.
• Clean all cork-handling surfaces regularly with chlorine-free products.
• Ensure the equipment is suited to the cork and bottle used.

• After bottling, the bottles should be kept in an upright position between 5 and 10 minutes.

• Ideal bottle storage conditions are 15°-25°C at 50-70% humidity.
• Keep the wine cellar free of insects.
• Bottles should be transported in an upright position.
• The product must not be stored in a location exposed to sunlight, heated environment and in direct contact with the ground.