The ritual of uncorking the bottle, and the “pop” heard as the cork is released are beloved parts of the wine experience. For the very first time, consumers can enjoy this classic ritual, including the associated “pop,” without the need for a corkscrew.
Helix enables wine consumers to open the bottle simply by holding and twisting the cork stopper. After opening, the bottle can be closed with the same convenience. Consumer research carried out in France, the UK, China and the USA demonstrated an overwhelmingly positive response to Helix in all markets. Respondents described it as smart, aesthetic, convivial, interesting and surprising. Furthermore, they highlighted the following benefits:
Helix cork features a series of grooves that fit perfectly the threads inside the neck of the Helix glass bottle, enabling the user to remove the cork effortless, simply by holding and twisting the top. After opening, the stopper can also be re-inserted in the bottle in the same way.
Made from the bark of the cork oak tree, cork is light and compressible, with each cork made up of around 800 million cells. Its unique structure enables cork to adapt naturally to the shape of the bottle neck, while protecting the contents, which is a crucial element in developing the special character of the wine.
Cork has a highly positive impact on the environment. Biodegradable and recyclable, it is 100 percent renewable and hand-harvested from trees that are never felled. Each cork stopper absorbs up to 112g of CO2, unlike artificial closures, which emit CO2 into the atmosphere (LCA by PriceWaterhouseCoopers).
The result of a four-year collaboration between Amorim and O-I, Helix is a perfect partnership between an ergonomically-designed cork and a glass bottle with an internal thread finish. Still wines served in Helix can be opened by hand without any effort, simply by holding and twisting the top. After opening, Helix can also be re-sealed in the same way.
Helix is predominantly aimed at the popular premium and fast turnaround still wine segments. The concept can be easily implemented by wineries, requiring only minor adjustments to existing filling line equipment.