KORKED™ PRO is a closure studied for all still wines and, in particular, those that receive a benefit for more or less extended period of refinement in the bottle. KORKED™ PRO is the only closures for wine that applied the technique of controlled micro-oxygenation in the bottle in order to complete the correct process of wine refinement. This technique widely applied to the wine before bottling (both in the tanks and in the barrels) plays an important role for the wine refinement, to assure the wine different quantities of oxygen depending on their structure level.

The one-piece natural corks do not concur to pre-determine the wine refinement in the bottle, as the different permeability degree of natural corks does not allow to standardize and control the micro-oxygenation process.
Moreover, the synthetic closures are not suitable for the right wine refinement as, for structural intrinsic limits, the micro-oxygenation is practically impossible to achieve.

For refinement wines the use of a not suitable closure will make useless the greatest part of winemaker efforts before bottling, because the wine is no more submitted to the continuous oxygen supply, on the contrary, as time passes it will receive unsuitable and unequal oxygen doses.

Thanks to its inner membrane, KORKED™ PRO closures can regulate in a predetermined and constant manner the micro-exchange of oxygen between the outside and the inside of the bottle.

KORKED™ PRO is the result of the extended study on one-piece natural corks of medium of medium specific weight (180Kg/m3). The research carried out for years on natural corks of this density underlined their particular “attitude” for wine refinement in the bottle. In comparison to natural corks, KORKED™ PRO has been improved for permeation constancy and mechanical resistance, assuring a higher protecion of wine in time.

KORKED™ PRO is not simply a closure, but a higly technological tool to refine, preserve and protect the bottled wine.

The maximum suggested refinement period for the wines stoppered with this closure is of 60 months.

The study and the development of alternative membranes with different permeability to gases could be arranged in co-operation with the winemaker, who wishes to test the effects of micro-oxygenation at different dosages on his wines.