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Bottle neck freezer

Bottle neck freezer (Champenois method) for the clarification of wine after fermentation in the bottle. Available different models that can fit 3 - 32 bottles at a time. 


  • Working with propylene glycol at -25/-30°C
  • Digital thermostat for temperature control
  • Steel frame, mounted on wheels 




BOT 10

BOT 32

BOT 32 (3-phase)


100 W

300 W

800 W

1400 W

1200 W


460 mm

790 mm

790 mm

850 mm

850 mm


260 mm

400 mm

460 mm

850 mm

850 mm


12 kg

30 kg

40 kg

80 kg

90 kg

Glycol bath

3 l

9 l

15 l

60 l

60 l


15-20 pcs/h

30-45 pcs/h

60-80 pcs /h

120-180 pcs/h

130-200 pcs/h







The "Champenoise" method mainly consists of the fermentation from still wine to sparkling wine directly in the bottles, as well as in its subsequent maturation together with its residues (or funds) that give more body and flavour. The residue is removed from the beverage later, after maturation process.

Therefore, after the first core "roughing" the wine is poured directly into specific bottles that can be capped with a crown cap. The bottles are then put to rest some time, from a few months up to three years or more, into a cool cellar and away from sunlight, depending on the quality to be obtained.

At the end of ripening, bottles must be turned upside down to collect all the residue close to the crown capBottles need to be tilted almost vertically and rotated periodically in the "pupitres" that are tilt tables with holes in them and which are designed specifically for this task.

Once all of the residue has accumulated into the neck of the bottle and the clean wine is at the top part of the bottle, it is possible to open the bottle and remove all the residue. At this stage a small portion of the wine close to the cap where the residue has accumulates is frozen. This is done with a bottle neck freezer. The machine consisting of a refrigeration unit and the container that contains propylene glycol (used for liquid food) and which freezes the beverage from -25 to -30 ° C. The refrigeration unit only freezes a small portion of the beverage in the neck of the bottle, the part where the residue has accumulated.  After freezing it is possible to turn the bottle in the right direction and open it. When uncapping the bottle, the pressure in the sparkling wine pushes the frozen part of the beverage out of the bottle neck and only a clean and clear beverage is left in the bottle. The bottle is then sealed again, this time with a special cap for sparkling wine.

Bottle neck freezer