Highly qualified employees take care of carefully selecting the best corks, going personally to the places assigned to extract the raw material. This happens in the famous cork forests of our region, Sardinia. In the cork- oaks forests the harvesting is cyclical and in rotation, so as to have a production every year and guarantee the right time for plant regeneration.

To be put into production, the raw material needs an exposure to the climatic effects for about 6 months; the stack is raised about 30 cm from the ground to avoid the presence of moisture and the subsequent proliferation of mold. The planks are stacked so as to favor ventilation. The 6 months allow the cork to be outdoors for the two seasons, hot and cold, so as to enable pores to open and close thus allowing the elimination of internal impurities.

The cork is immersed in a special tank with water and sanitizing products brought to the boil. This sanitizing process also makes it possible to soften and flatten the planks to facilitate the manufacture. Then the product is placed on special plastic platforms for food use, in order to avoid contact with the underlying surface.

In this phase the passage from the plank to the actual cork stopper takes place. The planks are cut into longitudinal bands thanks to the experience of our qualified personnel and to the help of special machinery. The planks cutting is followed by the action of the die cutter that allows obtaining the cylinder with a predetermined diameter and length.

The Aeffe Quality Cork sanitization process is a process developed and standardized by Sugherificio Aeffe. Through the steam it succeeds in breaking down all mold and bacteria forms, leaving the cork natural characteristics unaltered.

Extremely delicate phase in which the cork stoppers are subjected to careful technical and organoleptic checks to establish they are suitable.

The cork stoppers are re-sanitized and sterilized and then pass to the final marking and lubrication stages, and subsequent packaging.