Quality


The quality control of our products is carried out as follows:

Natural Cork Stopper / Colmated Cork Stopper:

  • Visual Control
  • Organoleptic Control
  • Dimensions
  • Density
  • Moisture control
  • Extraction force
  • Sealing/ Capillarity
  • Oxidising Research

Capped Cork Stoppers:

  • Visual Control
  • Organoleptic Control
  • Dimensions
  • Collage
  • Moisture control
  • Search for oxidants

Technical Corks:

  • Visual control
  • Organoleptic Control
  • Dimensions
  • Moisture control
  • Extraction Force
  • Sealing
  • Oxidising Research
  • Density of the Agglomerate
  • Boiling water resistance

 

In the field of quality control, we have implemented a number of procedures and best practices with regard to storage, transport, material cleaning and temperature and validity control:

Shelf Life

cork stoppers that are treated and processed should only be stored for 6 months or less and under the appropriate conditions.

Storage

cork stoppers should be stored in a dry, clean, ventilated, insulated environment and free from odours or fragrances of any kind.

The ideal room temperature should be between 15 and 25°C and the relative humidity between 50 and 70%.

Periodic disinfection must be carried out on all material which may be a contamination vehicle.

Do not use chlorine-based disinfectants.

It is recommended that the remaining unused cork stoppers from an open package should be tightly sealed in the bag with a small portion of an antimicrobial agent, such as sulphur dioxide – SO2.

Bottling

The compression of the bottling clamp should be 1,5- 2mm from the diameter of the bore neck of the bottle.

Leave a space of 15mm between the cork and the wine, as a general rule, temperature of wine and room should be considered.

Bottles should be kept standing for 15 minutes before being laid flat.