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BackNaturity® Leading the way in innovation, naturally.
The world’s most advanced anti-TCA technology applied to natural cork stoppers.
What sets this stopper apart is its enhanced sensorial neutrality, achieved through an advanced patented technology, based on thermal desorption, that removes TCA and over 150 other volatile compounds from the cork’s cellular structure, without compromising its physical integrity.
Each stopper is also subjected to Sealing Verification System (SVE) screening to ensure optimal tightness and performance in every bottle. The result is a natural cork stopper that offers controlled O2 management, preserving excellent mechanical properties for superior neutrality, making it ideal for wines with extended ageing potential in the bottle.
Naturity® is the natural cork stopper of choice for winemakers who value tradition, rely on nature’s performance, and demand the highest level of technical assurance for their most age-worthy wines.
Cork Properties
| Tests | Characteristics | Specifications |
|---|---|---|
| Physical-Mechanical | Length (l) | l ± 0.7 mm |
| Diameter (d) | d ± 0,5 mm | |
| Ovalisation | ≤ 0,7 mm | |
| Moisture | 4% - 8% | |
| Extraction force | 15 - 45 daN | |
| Dust content | ≤ 2mg/stopper | |
| Chemical | Peroxide content | ≤ 0.1 mg/stopper |
| SPME GC / MS / ECD | 2, 4, 6 – Trichloroanisol (TCA) | 99% < 0,5ng/L (*) and 1% ≤ 1,0 ng/l |
| Visual | Visual Grade (1) | Reference ≥ -5% |
| CO2 Footprint | -56.4 g/ stopper |
(*) Releasable TCA content at or below the 0.5 ng/L quantification limit; analysis performed in accordance to ISO 20752.
(1) Deviation with regard to reference sample Stopper sampling methods as per ISO 2859 standard –Cork Products.
- 45 x 24 / 26 mm
- 49 x 24 / 26 mm
- 54 x 24 / 26 mm
- 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 15ºC and 25ºC and 50% to 70% humidity.
- Do not leave boxes and/or bags open with surplus cork stoppers.
- Ensure any dust its removed before corking.
- Ensure the cork is compressed smoothly, to a diameter no less than 15,5 mm.
- Ensure insertion of the cork is a quick as possible.
- For standard bottlenecks, the cork should be inserted to 1 mm below the top of the neck.
- Minimise moisture on the inside of the bottleneck.
- 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.
- 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 for at least 10 minutes.
- Ideal bottle storage conditions are 12º-18ºC 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.
All Amorim Cork, S.A. products comply with existing regulations and legislation (European and FDA — Food and Drug Administration) for products in contact with food.
