Corks
What do we really know about them?
Wine and cork: inseparable partners
The cork, an outstanding natural product. Light, impermeable to gases and liquids, supple and easily compressed. An excellent thermal and acoustic insulator, is not affected by temperature fluctuations. It does not rust or burn, it might be compressed and still retrieve 90% of its original volume in less than 24 hours. The high percentage of air included in its cells, makes it an indispensable partner for the production and maintenance of wine.
A miracle of nature
This wonderful material is actually the bark (outer layer) of the cork oak tree (scientific name: Quercus suber L.), which proliferates in the Eastern Mediterranean. The bark is removed at specific time intervals. The tree has the capacity to regenerate and produce a new layer of bark - cork. The age at which a cork tree can give cork for the first time is that of 25-30 years. The second harvest may only be performed after 9-10 years. The best quality of cork is nevertheless produced from the third harvest onwards.
From the moment of harvest to its final form as a cork bottle lid, it is a long way. The barks are placed in the countryside for 6 to 12 months. They are then transferred to the factory for processing, they are cut into stripes of the required height and width, and special piercing machines produce the cork lids that we all know. The cork is consequently treated to become inert and refined, the final stage being its sheathing with a layer of paraffin or synthetic resin, which will result to the silken surface that facilitates bottling.
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