Harvesting is carried out, for equipment and personnel of C & D, under technical supervision, for a total respect for Querus Suber, and entrusted to highly qualified operators, able to safeguard the health of the oaks, for a profitable crop and ecologicalfor decades.
The classification to initiate curing, remove defective sheets that compromise the final quality, such as green, yellow, woody, cavernous, cracked and burned.
The plates are kept in tubular original position in maturing tanks, with a slight slope, without direct contact with the ground to facilitate aeration, water drainage and removal of the sap, for at least one year.
After the take off and after drying, the cork is shipped to our facility C & D Lourosa near Oporto and Emilia Mintecchio near Parma.
Sumerjen received the plates in clean water to the boiling point controlled, while never less than an hour, in order to clean, disinfect and delete the contents of tannin and other substances soluble in water.
The plates are ready to be selected in different batches, depending on different production lines, spare visual analysis of particular importance through the decades of experience treasured by our specialists.
After further analysis on the technology center of the cork, we proceed to die plates, resulting in cylindrical plugs with no distortion, according to the sizes, from sheets of suitable thickness, making the cut as close to the plate.
Then washed with neutral water plugs without additives, to dust and debris anjuagar own manufacture, and prevent proliferation of microorganisms, and a re-washing with hydrogen peroxide as Montedison method.
The final selection of different plugs, remove those defects, using sophisticated technological processes and chemical analysis by specialists, which detect foreign substances and wastes from the process of development and classified according to quality, type and size.
Correggi Group to avoid the effect called corked, or TCA; innovation with a new sterilization process based enzymatic suberase, water and ethanol, to neutralize the phenol, mainly responsible for corking wine decomposing polymer which has no no organoleptic impact.
Finally, printed logos, are lubricated with a silicone base that meets the current regulations on food, and dried to remove any moisture that may affect the process of bottling and corking.
After another inspection, the caps are bagged and stored, a process of extreme care to avoid potential pollutants, with particular attention to changes in temperature, moisture and excessive light exposure.
Our plugs are ready to accompany and care for the natural process of enrichment that their wines deserve.
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