Higher nature

The world’s most advanced anti-TCA technology

Natural whole cork stoppers are now even better with Naturity®, the world’s most advanced anti-TCA technology. Delivering premium value with superior neutrality.

Natural cork stoppers, carved as a single piece, are recognized as the only true option for age-worthy wine, for centuries satisfying the expectations of the world’s leading winemakers. 

Naturity® is an advanced technology that removes TCA and other volatile compounds from cork without affecting its intrinsic physical-mechanical properties.

It is an entirely natural process applied to an entirely natural product.


Cork Properties

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
Chemical Peroxide content ≤ 0.1 mg/stopper
  Dust content ≤ 2mg/stopper
Visual Visual Grade (1) Reference ≥ -5%
SPME GC / MS / ECD 2, 4, 6 – Trichloroanisol (TCA)  99% < 0,5ng/L (*) and 1% ≤ 1,0 ng/l
 CO2  Balance  - 288 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.

  • 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.

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