In the production of wine according to the classic method, the bottles, once corked, are rotated on themselves to ensure that the dosage syrup mixes well with the rest of the product.
This slight shaking is definitive poignettage and allows you to evenly distribute the added liquer.
Finally, the bottles are kept at rest in the cellar for a few months for the wine to re-stabilize.
Working bottles: from 0.375 L to 1.5L
Automatic loading and unloading of bottles
Buttons for controlling the machine
Basket with a maximum capacity of five bottles per cycle