All the raw materials used in the cork production and customisation process are very high quality and certified as suitable for contact with foods in compliance with the strictest European and American FDA standards.

• Silicone application system. To make corking easy and to guarantee a specific axtraction strenght, the surface of the corks is treated with a silicone emulsion very similar to be one used for traditional corks. To obtain homogeneus performance levels, lubrification is carried out using strictly controlled vaporisation systems.
• Extraction/Compression. The most important parameters controlled by our quality department for each production lot are: Extraction strenght between 200 and 400 Nm, depending on the type of cork and material. Elastic recovery between 80 and 95% depending on the type of cork and material.
• Pressure test. During testing, pessure values are also measured inside the bottle, first with a bottle at a temperature of 0°C anche then 40°C.
• Permeability. All the experiments carried out, have produced exellent results with regard to: Sulphurous analyses, with results completely similar to those for natural cork; Oxigen permeability tests, with results similar of natural corks without contact with the wine and much higher in contact with the wine.
• Custiomisation. Customisation with logo printed using a heat transfer process of a vegetal product.