Any wines going through a final membrane filter on the way to the bottle must be, at minimum, EK filtered and stored in sterile containers no more than 24 hours prior to bottling.

Winery responsible for any membrane filter housing and brand-new final 0.45 sterile filter should the wine require this (we can bring 30-inch membrane housing if needed)

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/Co2/Argon for sparging and leveling wines.

Clean water for steam generator and cleaning.

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.

A fork lift makes life easier. If no forklift, you will most likely need a 5th set of hands to work a pallet-jack.

Packaging

• Bottles:

  • Burgundy 750ml

  • Bordeaux 750ml

  • Bordeaux 375ml standard

  • Specialty and tapered bottles (check with us first)

• Straight corks or aluminum screw-caps

• Tin, Polylaminate capsules or heat shrink

• Front and back labels from single or dual spools - Position #4 or #8.

• Labels on a standard 3” core, max 10”O.D. The larger the roll, the less downtime there will be changing out spools.

• Stretch wrap for finished pallets

• Wine temp above 65F. Anything colder, and this may cause sweating of bottles (especially during summer months), causing certain labels not to adhere correctly, and may need to be labelled after bottling by hand.