CWINE corks are the ideal stoppers for adding the perfect finish to the wine-making process that takes place in the winery. Their excellent quality ensures that the work in the vineyard and the thoughtful care of the wine-maker reach the final consumer in the very best possible condition.  CWINE preserves an excellent sensory neutrality once in the bottle, but also offers coherence and homogeneity to each batch, bottle after bottle, year after year.

The organoleptic neutrality is the result of the application of our TD3 and Montebello extractive technologies which reduce TCA in cork to undetectable levels without altering the cork structure. 

TCA molecules are synthesized from chlorophenols by the action of mould in contact with chlorine. Chlorine may be present in the bark of the tree, polluted by pesticides, or in the air. Moreover, some fungicide products used for treating wood (carpentry, pallets, etc.) or for preventing fire (wood, interior of electric cabinets) can transform molecules responsible for the “cork taste” into TCA.  This transformation may occur when treated wood comes into contact with natural moulds present in the wine cellar.

The boiling point at atmospheric pressure of TCA is high (240°C) although at the same time, TCA is a volatile substance even when in solid state. This volatility is what allows it to be extracted under vacuum conditions.
Its perception threshold in wine is very low: 1.5 – 3.0 ng/L.
Other molecules can also cause sensory deviations: octen-3-one gives a fungal aroma; and 2-methylisoborneol gives a mouldy aroma which makes the geosmin that may be synthesised by a kind of Penicillium disappear in the course of the alcoholic fermentation.  Its chemical degradation is very slow (two months at 20°C to reduce its content by 50%, 24 hours at 70°C to reduce its content by 85%).

- System based on the volatilization of molecules. 

- Reduction of releasable TCA and other molecules to <0.3 ng/L per cork stopper. 

- Density and moisture controls before and after the processing. 

- System based on pressurized steam. Temperature varies from 80 to 120ºC

- Reduction of releasable TCA to 80-85% per batch.

- Density and moisture controls before and after the processing. 

• Four 1,000-litre extractors of individual capacity.

• Three 500-litre separators that allow the extractions to be fractioned.

• Pressure pumping system of up to 350 bars with injection of cosolvent.

• Integral CO2 recovery equipment.

• Equipment for preparing the raw materials for optimum processing conditions.

• Heating system for temperatures of up to 100°C with two connected thermal circuits to achieve maximum energy use.

• Cleanroom for packaging the final product with the option of packaging in an inert atmosphere for instable products.

• 2-7 mm granule

• System based on pressurized vapor

• Temperature between 80 and 120ºC

• 80-85% TCA reduction

• Density and moisture control before and after the process

• Same characteristics as MONTEBELLO 2-7 mm with a new technology adapted to 0.5-2 mm granulate particles

• Cascade process

• TCA reduction >85%

4.5 μl O2/day

The solution for wines with moderate oxygen requirements. Ideal for young red wines. 

2.7 μl O2 /day

Ideal for ageing red wines and young white wines with floral and fruity aromas. 

1.9 μl O2/day

The optimal closure for long ageing red wines which require a slow evolution in bottle. Perfect closure for white wines with a high need for aroma protection.