For more than 2000 years, the cork has been used as material to close pots, jars, carafes and of course bottles because of its long lifetime and for being ideal for sealing. This material originates from cork-oaks and only the bark is extracted, without harming the tree as it is a plant tissue that regrows naturally making it a renewable resource.

The companies that produce corks for high quality wines, use advanced technologies and carry out rigorous controls to their product, in addition to this, at the winery, the batches of corks undertake newly detailed checks and audits by the Quality Department to eliminate any  risk of contamination.

There are many types of corks and prices and logically, the quality of the cork will be directly proportional to the wine quality. This porous material is more important than it seems and the winery oenologist will have to choose wisely, as this enclosure will asure a perfect preservation of the wine in its ageing period and will improve its evolution. To accomplish this task, the wine must be in contact with the cork and so the bottle must be kept in  horizontal position to be more effectively sealed and enabling the entrance of only a small volume of air that allows the wine to “breath”.

Corks, a natural seal that besides being recyclable and biodegradable, contributes to maximise the environmental benefi