The next level of Twin Top®

Popular premium segment

An elegant technical cork stopper with a micro-granulate body and high-grade natural discs at both ends.

Aimed at the popular premium segment, Twin Top® Evo is ideal for early consumption wines with floral and fruity notes. The individually molded micro-agglomerate cork body assures higher homogeneity and greater physical and mechanical resistance.

Cork Properties

Dimensional Length (l) l ± 1,0 mm
  Diameter (d) d ± 0,4 mm
  Ovalisation ≤ 0,3 mm 
Physical Mechanical Specific Weight 250 - 330 Kg/m3
  Moisture 4% - 9%
  Extraction Force 20 - 40 daN
Chemical Peroxide Content ≤ 0,1 mg/cork
  Dust Content(1) ≤ 3 mg/cork
  2,4,6 – Trichloroanisole (TCA) ≤ 0,5 ng/L*
OTR (Oxygen Transfer Rate) mg of O2 after 3 months 1,11
  mg of O2 after 6 months 1,26
  mg of O2 after 12 months 1,34
  mg of O2/year after 1st year 0,03
CO2 Balance -297 g/cork

(1) This characteristic is only applicable to cork stoppers with surface treatment. Test methods are internal, having as a guiding line NP 2803 norm (Cork stoppers – Physical Assays) part 1 to 7.
* Individual value according to the internal method specified by the ISO20752 norm.

  • 44 x 24 mm
  • 49 x 24 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.

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