Cork stoppers manufactured entirely from cork granules derived from by-products resulting from the production of natural stoppers. Agglomerated stoppers may be fabricated by individual moulding or by extrusion. The agglutinating substance used to bind the cork granulates in both of these methods is approved for use in materials that come into contact with foods.
Agglomerated stoppers are a cost-effective solution that ensure perfect sealing for a period that should not, in general, exceed 24 months. In addition to the economic advantage of lower priced wines and high turnover on the market, these stoppers also have the advantage of being completely homogenous within a batch. This product is the result of a highly industrialized process, and the categories are defined on the basis of the size of cork granule and final density of the product, whose characteristics are later adjusted with the surface treatment used.
They are basically made with the following measurements:
|44×23,5 mm||38×23,5 mm||33×23,5 mm|
|Bordeaux, Bourgogne or Rhine type bottle (75 cl)|
|Half bottle (37.5 cl)|
|Period of maturation|
The quality must observe all the variables referred to in “measuring the quality of cork”. The classification of these stoppers are categorized depending on the specific weight and granulometry of the raw materials used.