Rich Xiberta— Natural Corks Since 1871
Harvesting & Manufacturing
Selection of the Bark
Three to six months before harvest, our technical staff visits the forests and extracts bark samples to be analyzed in our laboratory. We only select forests that are a considerable distance from other agricultural areas thus eliminating the possibility of pesticide or herbicide contamination.
Extraction of the Bark
We send our own teams to strip the bark from the cork trees. Once the bark is extracted, we immediately load it onto trucks that transport it to our treatment plant.
First Boiling Process
In order to obtain flat bark and allow classification and cure, the bark is boiled for the first time for one hour at 212°F or 100°C. This eliminates tannins and lignins as well as any parasites that may be present in the bark.
Classification and Preparation
All of the bark is classified depending on the thickness and grade of the cork bark. At that time all of the bark that might contain yellow, blue or green spots, as well as worm holes or diseases are rejected by one of our specialized technicians.
Curing Process
For a period of one year, the bark is cured, removing some of the lignin and improving the cork’s properties. During the first part of this process, the bark is stored outdoors. Why? Because the temperature changes and the rain will assist in extracting more lignin. In the second part of the process, the bark is stored in an open, covered area.
Second Boiling Process
After the cure process, in order to finish cleaning the bark of lignins, tannins, and microbes, we boil the bark again.
Polishing and Sanding
This process enables us to obtain proper length and diameter. The punched corks are then polished and sanded.
Washing and Drying
The corks are now washed with a light hydrogen peroxided solution for a period of 45 minutes. The lighter version is patented strictly by Rich Xiberta. We monitor the pH of the solution to ensure a consistent wash. No chlorine has been used by our company for the last 30 years, which guarantees the absence of strong oxidizers in our product. Corks are dried using warm air for 40 minutes at a temperature of 45 to 55oC (113 to 131oF) depending on the outside temperature and moisture.
Stabilization
The classified corks are placed into the stabilizing room, where proper conditions allow them to attain the correct internal humidity level. Ozone generators condition the air in these rooms, keeping microbes in check.
Branding
Our technicians, based on the customers preference, either fire brand or ink print the corks with the winery’s artwork.
Coating
We coat all of the corks with our STECORK system which is a mixture of paraffin and silicone. Paraffin is applied first and silicon second.
Packing
All of our corks are vacuum packed and conditioned with SO2 for microbial stabilization. The corks will reach the winery in bags that were Kompletely sealed at the end of the production process. The corks are also shipped from Spain in sealed and conditioned bags after the stabilizing process.
