LTS
Since February 2017, Sugherificio LTS is a FSCĀ®
(Forest Stewardship CouncilĀ®) certified company. www.fsc.org



Sugherificio LTS is a SYSTECODE certified company since
March 29, 2004. This certification is assigned by the
C.E.LIÈGE, which developed this quality control system
to audit manufacturers in the fulfilment of the International
Code of Cork Stoppers Manufacturing Practices.
www.celiege.com

Our company developed over the years an accurate processing
method, as well as rigorous quality controls, in order to reduce
the incidence of cork stoppers defects.


  • The very first step is the quality control of the raw material,
    cork prevalently coming from Spain and Portugal, which
    must have reached an adequate seasoning (lymph drying)
    of at least 18 months, according to the process guidelines
    released by the C.E. Liége, based on the specifications
    of the University of Piacenza, Faculty of Oenology,
    and the Cork Experimental Station of Tempio Pausania
    (Sardinia).
  • The boiling phase is made by changing the water daily,
    in order that the cork can lose most of the tannins it contains,
    and the process is carried out in collaboration with companies
    also certified by the C.E. Liége, that run their working processes
    by following like us the specifications issued by C.E. Liége itself.
  • Cork stoppers are divided into batches of 100,000 pieces;
    each batch is submitted to organoleptic tests and controls
    to ensure the washers' tightness in the technical stoppers.
  • Once all the tests have been passed, the examined batch
    goes to the phase of sanitization wash, with successive tests
    to control the release of oxidizing substances.
  • The next step is the cork selection by a computer-controlled
    machine equipped with three videocameras: two for the heads
    and one for the side, whose results are then manually checked
    again.
  • Prior to the customized stamping, the humidity level
    is controlled.
  • Once the corks have been stamped, they are lubricated
    with alimentary silicone, then a test is made to verify
    the extraction force.


The process we improved over the years allowed us to reduce
the percentage of cork smell cases and other problems caused
by the use of cork seals to less than one per thousand.

Though satisfied with the results we obtained, our goal is to proceed
with our research and make cork stoppers more and more reliable.