Method:

  - Each cork is placed in a hermetic small glass container humidified and subject to certain conditions pressure and temperature .

  - After this operation, the headspace containing all existing odors in the cork.

  - This mixture of odors is then tested sensory by our experts.

  - Any cork with an odor out of the normal cork smell ( TCA, TBA, Guaicol, moulds, etc.)  will be rejected.

At the end of this selection, the lot will consist only with “good” corks without any aroma that may, negatively, influence the wine.

After this selection, one by one, the corks are cleaned, branded, surface treated and packaging in our facilities.