Ageing the cork takes a period of at least 12 months during which time the bundles of cork boards are kept in storage to allow the final cellular stabilisation to take place and the elimination of residual traces of "green cork".
Storage conditions (location climate, meteorological protection, insulation, layout, etc.) are crucial to the effectiveness of the ageing and the determine the quality of the cork to be processed.
We must remember that this phase is considered critical in terms of the possible formation of TCA (trichloroanisole) in the boards as, once the cork has been stripped from the tree, it is particularly vulnerable to processes of organic deterioration in certain environments (depending on the elements, high levels of humidity, etc.)