Easy Opening Champagne

Once the bottle is closed, it is held by a tapped wire-cap in the centre. In order to eliminate the pressure, the ending of the inset must be cut.

14/01/08 Released by Champ’Innov, Easy Pop system allows the depressurisation, before opening, of a sparkling wine bottle or any other sparkling drink with a pressure higher than 3.5 bars at 20 °C.

The system consists of a cork cap, with a conglomerate sleeve and two discs, and a casting inset in co-polyester PEN/PET. This last element is 2-3 mm wider than the top of the cap. Once the bottle is closed, it is held by a tapped wire-cap in the centre. In order to eliminate the pressure, the ending of the inset must be cut.

After removing the wire-cap, the cap can be removed easily by rotation. A traditional opening method is also possible. This system is designed for customers who do not want any strong impact when opening the bottle. It is already used by the champagne company Leclerc Briant.