The sustainable art of cork extraction at Parramon Exportap
At Parramon Exportap, we meticulously oversee each stage of cork extraction, ensuring that the raw material is of the highest quality. This extraction is carried out in an environmentally friendly manner, making cork collection a sustainable and regenerative activity.
The extraction process
- It is mainly carried out in July, when the cork can be separated from the cork oak without damaging it.
- The first extraction occurs when the tree reaches 25 years, and subsequently, every 9 or 11 years. A cork oak can live between 250 and 300 years.
- The highest quality cork, used in our stoppers for wines and spirits, comes from the third stripping.
Commitment to sustainability
- The cork sector is not only sustainable but regenerative. It contributes to CO2 capture, forest restoration, and revitalization of rural areas.
- For every ton of cork produced, 3.4 tons of CO2 are emitted, but 18 tons are fixed thanks to cork forests. This results in a positive balance of 14.6 tons of CO2 captured.
- A natural stopper fixes 234 g of CO2, while cava stoppers fix 12 g of CO2.
- Using natural cork stoppers can reduce the carbon footprint of a wine bottle by between 18% and 40%.
Certifications and associations
- We are committed to the Forest Stewardship Council (FSC), founded in 1990 in California, which identifies responsibly managed forests.
- We prioritize suppliers certified by FSC.
- We recommend the mini-guide on new cork applications from the ICSURO foundation, available at ICSURO.com.
Quality and environmental policy
At Parramon Exportap, we are proud to work with cork, a natural, renewable, and local product that minimizes environmental impact. Our natural cork stoppers have negative emissions equivalent to -112kg of CO2 for every 1,000 units, reaffirming our commitment to a greener future.