PerfectGO Cork              PerfectGO Logo

a good wine deserves the perfect cork stopper
 
PerfectGO technology provides a scientific method of single cork analysis, creating 100% *TCA free lots.

This process is innovative in the cork industry and the beginning of a revolution:
total elimination of “corked” flavor in the cork stoppers.

Merging the PerfectGO technology with the impeccable qualities of the natural cork stopper, we guaranty that the ritual of the wine is
ALLWAYS a perfect experience.

* releasable TCA content below the 0,5 ng/L detection limit;
analysis performed in accordance to ISO 20752.

Cork Stoppers

“Cork is a natural plant tissue from the bark of the cork oak tree.  The cork oak is known to live 150-200 years.  It consists of a cluster of small cells sealed in a very particular form and structure.”

All of the physical properties of cork are directly or indirectly linked to its unique cellular structure.  It is light weight, demonstrates great elasticity, superior mechanical resistance and excellent impermeability to liquid and gas.

This natural and renewable material called cork is then transformed into wine closures generating useful products in various domains, from arts and crafts to the Aerospace Industry.

The Lafitte Group specializes in the production of cork closures for the wine, spirits and beer industries. We dedicate all of our energy and know-how to obtaining the best result from this unique material.

TIME, is what cork needs to grow.

The first harvesting of a cork oak tree occurs 20 to 30 years after seeding. At this stage the cork oak is layered with a special kind of cork commonly called “virgin cork.”  This “virgin cork” is roughly 5-6 cm thick. It’s very hard and has a lot of fissures.

This cork is not very elastic, so it can not be used in the production of cork closures.

After the “virgin cork” has been stripped from the tree for a 9 to 12 year period, the tree produces a kind of cork with some fissures called “reproduction cork” or “secondary cork”.

Finally some 30 to 45 years after the planting of the seeds the harvesting of “amadia” cork is finally possible. This very desirable “amadia” cork is harvested every 9-12 years.