Stage 1 - Neck Freezing
VALENTIN glycol bath ensures uniform freezing of the lees deposit and not your wine.
• With a capacity for 294 bottles the machine has a good throughput for your bottling run requiring one person to load the bottles into the trays.
• The transfer is then automated with the freezing cycle lasting between 7 to 9 min.
• Once the lees are frozen the bottle is robotically moved and placed on the conveyor where the neck of the bottle is rinsed to remove the remaining glycol.