Corks Quality & Visual Classes

Once corks have been cutted, glossed and dimensioned, it’s time to start a process of selection and split into classes of “visual quality”. This is a two-steps process:
- first step is automated step; a computer scans the cork and read the number of pores in its body, then the corks are splitted into classes of porosity
- second step is done manually. Classes obtained by the first automated step are manually reviewed and adjusted, and this is done by visual control of the corks.
An accurate classification of corks based on their porosity is so obtained: the less cork is porous, the higher its class will be.

Corks classification based on porosity is commonly named as “quality classification”. But the number of pores does not necessarily determine the product quality, but only their “look”.
Quality of cork stoppers depends on physical and organoleptic characteristics of cork, much more than on its porosity.
Our efforts, our technology have the goal to give high quality standards to all corks we produce, whichever their visual class may be.
Our laboratory personnel check organoleptic parameters, sizes, diameter recovery after compression, powder release. 

We are proud to say that our cork stoppers are obtained from cork of absolute quality standards, with an insignificant percentage of volatile particles that may modify the characteristics of the product.
Our customers may choose this way the visual class corks that better match their likes, being sure in any case about the high quality of cork.

« previous page

next page »