Winery Responsibilities
- Wines must be sterile filtered and stored in sterile containers no more than four days prior to bottling.
- All packaging materials must be present when bottling begins or an hourly fee will be charged for any downtime due to waiting on materials.
- Winery must supply Nitrogen for sparging and leveling wines.
- 3 phase 60 amp breaker.
- Clean water for steam generator
- Sterilized wine hoses and fittings from your tank to our pump.
- 4 personnel capable of lifting a full case of wine.
- Winemaker, or designated personnel, who is responsible for approving fill levels, label positioning, cork depth and vacuum.
- Fork lift
- Packaging
- Bottles:
- Burgundy 750ml
- Bordeaux 750ml
- Claret 750ml
- Bordeaux 375ml standard
- Specialty and tapered bottles (check with us first)
- Straight corks or aluminum screwcaps Tin or Polylaminate capsules
- Front and back labels from single or dual spools
- Labels on a standard 3” core, max 12”O.D., #4 wind direction off left hand
- Stretch wrap for finished pallets