Enological Machines - Traditional / Champagne Method - Capping machines

The oenological machines for the processing of Traditional Method sparkling wines are designed for the process consisting in causing the yeasts (lees) to deposit on the crown cork and be then removed by the disgorging, and the final closure of the bottle. OMBF machines for Traditional Method perform the bottle neck cooling, disgorging and extraction of the deposit, dosage with “liqueur d’expédition” and topping up, corking with champagne corks, wire-hooding, as well as the mixing of the “liqueur d’expédition”.
The OMBF series for Traditional Method includes manual and semiautomatic machines with capacities ranging from 150 to 3,000 bottles/hour.