ROYAL The champagne cork for outstanding

demands...

THE FLAGSHIP. Our champagne/sparkling cork with one or two natural cork discs. An exclusive for outstanding demands of and champagne providing several years of optimal storage life*. With adjusted dimensions, it can also be used for prosecco. Our controlled production and refinement processes are ensured by our quality management system in accordance with the Geisenheimer testing seal, HACCP und SYSTECODE. The corks comply with EG 1935/2004 ff, (EU) Nr.10/2011 and have been tested for specific migration of metals in accordance with the federal wine regulation.

DIMENSIONS Length: 48 mm +0.3 mm; Diameter: 30.5 mm ± 0.2 mm GRANULE SIZE 4.0-7.0 mm MANUFACTURING TECHNIQUE Agglomerate cork body individually produced COMPOSITES In compliance with: EG 1935/2004; EC Resolution AP (2004); FDA CFR 21§175 CHAMFER 45º x 5.0 mm ± 1.0 mm DISC THICKNESS 6 mm per disc DISC QUALITY 4 various grades MOISTURE 6% ± 2% CORK DUST < 0.5 mg / corks 2,4,6-TCA Tested at < 3.0 ng/l TESTING METHOD UNE 56930,2005; SPME (GC/MS) TORQUE RESISTANCE > 6 daN/cm2 EXTRACTION FORCE < 3 Nm at a cork depth of 22-24 mm STERILITY TESTING Wine sterility by autoclave processing as well as SO2-treatment according to GUELTIG-method OPTIONS Lateral print, lateral branding, top branding *RECOMMENDED STORAGE At constant warehouse temperatures, upright or side storage

HEINRICH GÜLTIG KORKWARENFABRIKATION GMBH KASTELLSTRASSE 66-68 · D 74080 HEILBRONN TELEFON +49 7131-9262-0 · FAX -57 · [email protected] · GUELTIG.COM UPRIGHT ORSIDESTORAGE STORAGE ANDTRANSPORT INTERNAL PRESSURE INTERNAL OF BOTTLED OF BOTTLED WINES BEFORE BOTTLING CORKING JAWSCORKING FILLING LEVEL FILLING INGENERAL OK DEPTH CORK STORAGE STORAGE BOTTLES CORKER

or down bottleneck the resulting inleakers. avoided. The changes in volumecaused by temperature fluctuations may result in corks movingup Any great temperature fluctuations theduring storage transportand bottled wineof shouldbe 5 minutes upright position before placing insidestorage. them of cork (straight, natural cork, champagne cork, micro-agglomerate cork, etc.) we recommend 3to Straight after corking,bottles should laidnotbe the side on or upside down.Depending thetype on internalthe bottle pressure. flawlessthe function the vacuumof corkers. Therequired resting time afterdepends corking on The internal pressure bottlethe of shouldbe examined at This alsoregular intervals. applies to refer(Please to our bottling level filling chart). levelfillingThe cooler wine ofa is correspondingly lower, a warmer one correspondingly higher. of lip the spacebetween of bottle the and wine itself; the would this about be space. 11mmhead at bottling: For astandard claret bottle with 44mmlong cork at 20°C,there should 55mm be levelfillingThe depends typethe of on bottle, the cork length theand temperature winethe of Champagne corks have to maintain acork depth of 22-24mm. bottleneck. The optimal centering bottlethe of and corkingjaws results in an ideal fit the of corkthe in • • • • • In order to avoid cork dust, following the of parts corker the should carefully be examined before use: When compressed, fully jaws should not to close more than 16mm. may cause creases and other irregularities to cork; the leakers and increased cork dust may result. The corkingjaws shouldbe regularly examined fordamage before and Damagedduring use. jaws Champagne bottles: DIN 6094-5 Wine bottles: DIN EN12726 Use only bottles having an inside diameter correspond which with following: the for atleast24hoursbefore beingused. Natural corks shouldbestored atatemperature of18°-20°C • • • odor-free area atabout18°-20°C. Natural corks shouldbestored inawell-ventilated, ANDPROCESSING HANDLING Star should wheel inaccordance be with bottle the diameter. Centering cone and plunger should examined for be precision fit and exact placement Heated jaws should not amaximum exceed temperature of 80°C Cork shoot or tube: to determine ifany sharp edges are detected Hopper, or any moving of to parts determine hopper: the ifany sharp edges are detected Corks must beusedwithin6monthsafterreceipt. This could result inthecorks comingoutofthebottleneck. If stored above 25°C,naturalcorks maybecometoosoft. sealing. in imperfect If stored below 15°C,natural corks maybecomehard andbrittleresulting

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