Granulate: Produced in compliance with the standards imposed by the International Code of Cork Stopper Manufacturing Practices (ICCSMP). The density and size of the grains are previously selected in order to optimise sealing, homogeneity and elasticity of the corks
	Glue, additional products: All the products used in the production of our corks comply with the strictest international food safety standards.
	Mixture: Operation that aims the mixing of the granules with the glue and additional products to achieve perfect agglomeration.
	Extrusion: process of formation of the agglomerated rods.
	Stabilisation: Period between the formation of the rod and its cutting. Its aim is to allow the complete reticulation and dimensional stabilisation of the rods.
	Cutting of the rods: The agglomerated rods are cut into pre-established lengths
	Dimensional rectification: Correction of the diameter and length of the cork through abrasion in accordance with the specified measurement.
	Washing: Washing process encompassing the cleaning, disinfecting and bleaching of the corks.
	Drying: Reduction of the humidity content of the corks in order to prevent microbial growth.
	Branding: Printing, by ink or heat, of symbols and/or characters on the surface of the corks.
	Surface treatment: Application of silicone and/or paraffin based products on the surface of the corks to aid their functionality (facilitate insertion into and extraction out of the bottle neck, and improve the sealing qualities).
	Sterilisation: Injection of sulphur dioxide into the sacks of corks in order to maintain antiseptic conditions so as to prevent microbial growth.
	Packaging: Packaging in accordance with that agreed with the client.