KORKED
to combine tradition with technology
It is the first to understand that on “imitating” the aesthetical side of natural cork does not mean to obtain the same performances. It is the first to introduce the concept of controlled “micro-oxygenation” into the bottle, and able to turn a traditional synthetic stopper into a highly technological and performant closure.
KORKED srl collaborates with the University of Udine, Food Science Department, which employs the most advanced equipments as regards tests of extraction force, precocious ageing and resistance to thermal changes in temperature, in addition to experimentation and analysis on wine already bottled.
After many years of studies, researches and exhaustive tests in collaboration with the main university structures operating in the alimentary sector, we are proud to present a new product, absolutely unique in its field: the controlled micro-oxygenation closing system specifically dedicated to the oenological sector.
All KORKED™ products are conceived on this concept:
• both synthetic stoppers KORKED™ PRO and BLUE,
• both the screw caps KORKED™ SPIN, SPIN+ and SPIN-.
