Once the manufacture is completed, the cork stoppers still have to undergo a finishing operation.
The cork stoppers are washed and disinfected through a rigorous process.
After washing, the cork stoppers are dried in humidity controlled stoves to settle at 6% moisture content. This is important to prevent the growth of microbiotic agents, but also produces a smooth corking once at the bottling line.
Then the cork stoppers are, once again, sorted into different classes defined qualitatively according to the surface finish.
The cork stoppers of inferior classes are normally “packed-up”. This is a process where the superficial holes are filled using a blend of selected cork powder mixed up with special food-grade glue. The porosity of the cork stopper is drastically reduced; improving its sealing capabilities.