Sibel, a company in the OLLER group, has been recognised for decades for their know-how and responsiveness in the entire range of corks for sparkling and still wines. They are the only cork makers to hold the EPV (Entreprise du Patrimoine Vivant) label. They have always remained faithful to traditional cork, a noble material in which they invest every day in order to guarantee a great neutrality and homogeneity of all their corks.
Their know-how :
Purchase of cork in the forests of southern Spain after selection of the best planks.
Manufacturing process
- Washing of discs combining water and steam which allows the extraction of compounds such as tannins, terpenes and organochlorines.
- Desorption chamber which reduces haloanisoles and other organoleptic deviations by 90%.
- High performance agglomerated sleeves thanks to the use of 4 types of granules of different sizes and an exclusive process.
Results: Better gas-tightness, favouring optimal conservation of wines
Sniffing: a method that consists of smelling each cork according to the sensory profile desired by our customer.
Characteristics :
Physical
Diameter: 23.5 ± 0.3 mm
Length: 44.0 ± 0.4 mm
Washer height: > 4.8 mm
Weight: 5.2 ± 0.8 g
Density: 230-290 Kg/m3
Relative humidity Agglomerate: 4 - 8 %.
Relative humidity Washers: 4 - 10 %.
Mechanical
Breaking Strength: 5.5 daN/cm2
Torsional moment: > 14 daN.cm
Torsion angle: > 30º.
Bonding Quality: 100% Correct
Air Permeability: 0%.
Chemicals
Dust Content: < 1 mg/Cap
Peroxide Content (wash plug): < 0.2 mg/cap
TCA (Trichloroanisole): < 2 ng/L
Storage :
Store caps in their original closed bag and/or carton and without direct contact with the ground
Store the corks in suitable environmental conditions: Temperature 10- 30°C and relative humidity: 40%-85% in a clean, healthy, ventilated room free of all products and odours likely to impregnate the corks (air contamination). Avoid direct exposure to light.
Use :
Use the corks within a maximum of 6 months from delivery and under controlled storage conditions. Before using the corks, bring them to a temperature of 20°C. Do not soak the corks.
On the corking line, do not use any equipment likely to weaken the corks.
Target setting for corking depth: from 22 to 26 mm and jaw tightening: from 15.5 to 15.7 mm.
Allow a minimum of 3 minutes after capping before laying the bottle down (expansion of the cork).
After corking, it is preferable to store and transport the bottles in an upright position.