The process begins with the seasoning of the cork. Subsequently, the material is subjected to a single boiling process that consists of continuous showering in clean water. The cork is then cut and punched using state-of-the-art technology. The next stage consists of a pioneering selection system based on computer vision, followed by branding the cork stoppers or marking them with ink or laser. The finished product is stored in stainless steel containers. In the case of stoppers for speciality products, a metal, wood or glass cap is added. Finally, to guarantee that the product remains in perfect condition during its journey to reach the customer and in its subsequent storage, Parramon Exportap uses a unique packaging system with double-layer polyethylene-aluminium bags for food use which guarantee the total air-tightness and protection of the stoppers.