Straight Wine Corks for Bottling

The driven wine cork is one of the oldest and most studied closures there is. A cylindrical cork slightly larger than the bottle bore is compressed by the corking machine and pushed in; once inside, it expands against the glass to form a tight, long-lasting seal that has let wine age in the bottle for centuries. Cork's cellular structure makes it both compressible and resilient.

Corks range from whole natural cork, graded by appearance and used for fine and age-worthy wines, to technical (agglomerated) and micro-agglomerated corks made from cork granules bound together, which give very consistent performance and value for wines drunk younger.

Still wine bottling, sparkling and traditional-method wines, fortified wine, cellar-aged and fine wine, craft and estate wineries, some premium spirits with driven corks, cider and mead, and re-corking or restoration of aged bottles.

Cylindrical corks in 22–26 mm diameters and 38–54 mm lengths (longer for age-worthy and sparkling wines), in natural, colmated, technical or micro-agglomerated grades. A surface treatment (paraffin/silicone) controls insertion and extraction force. Ends can be fire-branded or ink-printed with the winery's mark.

Corks are compressed and driven by a corking machine into a clean, correctly sized CETIE bore; insertion depth and jaw setting are controlled so the cork seals without buckling. Bottles are stood briefly then laid down so the cork stays wet and sealed. Cork is a natural product, so quality grading and TCA (cork taint) control matter; technical corks reduce variability where consistency is the priority.

Natural corks are punched from bark and graded; technical corks are made from cork granules bound and molded or extruded, sometimes with natural-cork discs at the ends for sparkling wine. All are washed, treated and surface-coated for bottling. Dimensional accuracy, extraction force and taint control are the key quality checks.