Cork, corks, cork stoppers, stoppers, bottle closures, bottle corks, bottle stoppers, wine corks, corks for wine, natural corks, natural cork stoppers, agglomerated corks, colmated corks, wine bottling materials, cork processing, cork manufactures, cork discs, cork granule, granulated cork, termic insulation materials
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We do ourselves the extraction of cork |
 Cork extraction is an activity often outsourced by our competitors. Many corks producers are simply used to buy lots of cork coming from different areas, as they consider corks manufacturing as their core
activity.
We think different. Our core activity starts with cork extraction, because we know how crucial and delicate this phase is. If not done properly, extraction process hurts the oak trunk, damaging the tree and consequently the cork it will produce. A particular care is taken on cutting off the so-named “pedone”, the cork layer at the feet of the oak, generally attached by the ARMILLERIA MELLEA, the bacteria that generates the “yellow spot”. The yellow spot is the main factor causing the proliferation of TCA in the cork (tricloroanisolo). The presence of the TCA particle in the cork causes that olfactory deviation on wine commonly known as “cork
flavour”.
For these reasons our company keeps on handling directly cork extraction operations. And for the same reasons our checks, tests and selection begin in the forest, when cork is still on the plant: the cork afftected by “yellow spot” is separate from the sane cork since it is extracted and will never come to contact with the last one; it will only be used to make products other than cork stoppers or food products anyway.
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