It is a material of vegetal origin of the bark of cork trees, light and with great insulating power. The reason cork has these characteristics is its composition rich in suberin, a lipid (greasy) substance that accumulates in the cell wall. The presence of this substance in a first stage prevents the entry of pathogens and any toxic substances in the cell and at a later stage the passage of nutrients to the cell, causing its death.


The first extraction of cork occurs, usually, when the tree reaches between 25 and 30 years, and the extraction occurs in the months of June to August. This cork, sometimes of considerable thickness, is called virgin and is distinguished substantially from the cork of reproduction extracted in the following periods: it is designated by secondary in the second circulation and by amadia in the subsequent runs or extractions. The cork amadia is the one of better quality, being therefore the most valued, and the only one that can be used for the manufacture of stoppers. From this stage, cork is extracted every nine years.




Today, cork is a noble raw material whose use extends to a variety of uses, such as floor coverings, thermal and acoustic insulation, musical instrument manufacture, decoration articles, footwear components and the industrial sector. various automobile segments, beverages, construction, masonry, decoration, among others.


Natural Stoppers

   Natural cork stoppers are manufactured by drilling from a single piece of cork. They exist in cylindrical or conical form and in several dimensions.


Multi-Part Stoppers

   Natural multi-part stoppers are manufactured from two or more natural cork halves bonded together through a glue certified to be in contact with food.


Colmated Stoppers

   The corked stoppers are natural cork stoppers with the pores (lenticels) filled exclusively with cork powder resulting from the rectification of the natural corks.


Champagne Corks

   As the name suggests, corks are specially designed to seal champagne, sparkling wines or sparkling wines and cider.


Technical Stoppers

   Technical stoppers are designed to bottle wines intended to be consumed, typically within 2 to 3 years. They are made up of a very thick agglomerated cork with natural cork disks.


Micro Granulated Stoppers

  Micro granulated stoppers are new generation corks with a particle cork body of specific granolometry. These granules are glued together by an approved food contact adhesive.


Agglomerated Cork Stoppers

   Stoppers made entirely from cork granulates from by-products resulting from the production of natural stoppers. They can be manufactured by individual molding or by extrusion.


Capped Caps (Bartops)

   It is a cork stopper whose top is placed a capsule, wood, PVC, porcelain, metal, glass or other materials. It is generally used in liqueur / generous wines or spirits which when ready for consumption are ready to be consumed.