Producing a corkstopper was, for a long time, a task based on a family handcraft tradition. 
The enclosed industrial tradition that existed in Portugal and the low professional training in this area led to the successiveness of errors when handling this material, errors that were passed on for generations.

The new company that analyzed all corkstopper production steps from the cork oak to the bottle, identified all the critical control points of the process where TCA formation could occur (TCA-CCP).

After having achieved this identification, the R&D task force developed both innovative systems that would be capable of extracting possible undesirable compounds and preventive procedures to avoid its formation.

Now, a brief description of the production process:

1)Cork Harvest

After the cork harvest, the corkwood planks are placed randomly on the ground, while they wait to be collected.
It is important that the planks are placed with the belly (the part in contact with the trunk of the tree) facing up so that the sap dries faster, making the plank drier on the side where more moisture is present. This way, we minimize the microbiological development and the appearance of greenwood.
Other very important step is taking the corkwood planks out of the forest soil onto an appropriate “parking” spot.
Corkstopper production - process description