The filling process is the first phase for turning still wine into sparkling wine. This process precedes to disgorging, the final phase of the bottling and labeling process. The transformation starts with the addition of ferments called “tirage liquor”, needed to generate bubbles.
This ancient process called “Champagnisation” was born in the Champagne Region. The quantity and concentration of the “tirage liquor” are decisive for the future pressure in the bottle. Thoroughness and accuracy are key. Although the process is mainly used for champagnes, crémants, beer & cider, our technologies are also used for bottling “still wines” and other beverages.
Discover our semi-automated and automated filling lines from 1 500 to 5 000 bottles per hour.