The champagne cork usually has a body of agglomerate cork and has one shaped end and one end with natural cork disks. It will provide an easy bottling and great behavior. There is the option of not using the natural disks so that it will reduce costs; only applicable for immediate use sparkling wines and champagnes.
The all natural wine cork is used for premium wines, especially in its better available qualities. It has reknowned characteristics that will comply with a correct aging.
This is the technical cork 1+1. It's name arrives from the natural cork disc on each end of the cork. The body is made of granulate cork. They are used for wines that are not intend to age in the bottle and fruity wines.
The agglomerated cork stopper is a cheap solution for a wine not intended to age in the bottle.
Corks with Cap: This item is usually applied on liqueur bottles and luxuary item whisky and vodka. The most common size of the cork is 27 x 20 mm (lenght x diameter) and has a shapped top. Other sizes are 27 x 19 mm, 27 x 18 mm, etc. The top can be made out of wood for an exquisite touch, or quite simply in PVC. You can have a quick closure and quicker manual extraction. The cork stopper may also be sold apart, shapped in "boleado" or chamfered.
This is the conical cork that is used for ceramic vials or even barrels; the size and shape can virtually be any, at the buyer's choice. It can be drilled, half-drilled, double-drilled...