Our production process is unique in its kind, also thanks to the processing that is carried out starting from the procurement of the raw material. In this connection, with our partners in Sardinia, we use an integrated production cycle.
The curing of the strips lasts about 10-15 months, and these are positioned vertically, thus ensuring effective dropping of impurities and red powders and also preventing rain and bad weather from allowing formation of humid and harmful residues in the cavities of the cork. Subsequently, they are boiled at about 93°C -95° C in water and food adjuvant that eliminates and prevents formation of microorganisms during the post-boiling phase. In this way, the waiting times for the die-cut are considerably reduced, thus improving the reclamation processes.