Professional Neck Freezers for Classic Method (Champenoise)

The "CLASSIC"method essentially consists in the refermentation of the wine to be made into sparkling wine directly in the bottles, as well as in its subsequent maturation together with its residues (or lees) which give it greater body and flavour, and which will only be removed at a later stage
For this reason, after the first fundamental "roughings", the wine is directly decanted into the specific CHAMPENOISE bottles which have the opening designed for closure with the appropriate crown caps. The bottles are then left to rest for more or less long periods, from a few months up to three or more years, in cool cellars and away from sunlight, depending on the quality you want to obtain. At the end of this maturation, they must be subjected to "remuage", i.e. turned upside down to bring all the dregs and lees close to the crown cap, and this is achieved by tilting them almost vertically and rotating them periodically in the "pupitres", i.e. in those inclined tables full of holes designed specifically for this operation. When the "riddling"has brought all the lees towards the cork, leaving the wine above clear, these are eliminated with degorging, which is obtained by freezing the small part of the wine near the cork (and which contains the lees) using the neck freezer:
Freezing the neck of the bottle is the crucial phase of "degorgement"(or disgorgement). This machinery allows the sediments accumulated during remuage to be frozen and then expelled, guaranteeing maximum clarity of the sparkling wine without excessive losses of product or pressure.
Technical Characteristics and Operation:
Our neck freezers they use high-performance refrigeration units to cool a mixture of food grade propylene glycol down to temperatures between -25°C e -30°C.
Process:
By immersing the neck of the bottle upside down in the tank, an ice "cap"is formed which incorporates the exhausted yeasts.
Efficiency:
The speed of freezing ensures that only a minimal part of the wine is solidified, facilitating clean expulsion of the frozen block when uncorking.

We have other items that complete and simplify the production cycle:
The Pupitres used for riddling bottles. The degorger, supplied with a fixed bottle opener and waste collection bag, they allow you to remove the crown cap and collect it together with the expelled ice.
On request we can also supply the remaining machines necessary for the complete preparation of the sparkling wine bottle: dosing machine, wire cagers and cappers.