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RECOMMENDATIONS FOR THE USE OF THE CORK SIGILLO IN THE VERSIONS FOR STILL WINES
BOTTLING WITHOUT PRE-EVACUATION
- To bottle through a system without pre-evacuation it is necessary to have an air chamber (distance between the cork lower part and the wine level) not lower than 20 mm; if the wine temperature at the bottling is lower than 18-20°C (around 13-15°C), the technician shall also adjust the filling level, to compensate for the following wine expansion and relevant increase of the inner pressure, due to the higher temperature while storing and/or transporting the wine.
- After the corking, it is possible to check the inner pressure of the air chamber using a needle pressure gauge. In case of still wines, this value must usually be lower than 0.6-0.8 bar. Anyway, consider that laboratory tests and the continuous checks made indicate that Sigillo can withstand inner pressures up to 3 bar.
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