They consist of a very dense agglomerate cork body with natural cork disks on both ends. An approved food contact glue is used to bond the disks to the agglomerated cylindrical body.This type of closure is chemically very stable and mechanically very resistant.

Combining natural cork ends with an agglomerated middle makes this cork an economic alternative.

Synthetic cork stopper assures a consistent insertion and a clean processing that totally prevents from closures breakage, crumbling or desintegration.