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Hard corks must first be boiled. The corks must first be greased with oenological oil. For perfect functioning, it is recommended to always keep the corker lubricated before and after use.
Instructions for use
- -introduce the cap into the cone of the corker, taking care to center it well
- -bring the capper open to the neck of the bottle in an upright position
- -gradually lower the levers until the cork is ejected from the cone of the corker