Barida International, specializing in the production of machines and lines for bottling wine and other still and sparkling liquids, focuses on the production of machines for processing wines using the classic method. With production rates ranging from 50 to 4,000 bottles/hour, the range of machines is ideal for small and medium-sized businesses.

The production process, based on advanced technologies, is designed in full compliance with current European regulations. One of the flagship products is the bottle neck freezer for wine clarification after fermentation in the bottle. The neck of the bottle is immersed in a solution of water and propylene glycol (non-toxic) at a temperature of -25/30°C to freeze just the sparkling wine contained in the neck of the bottle.

Bottle loading is manual and unloading is automatic, with the bottles being picked up from the slatted conveyor by a mechanical arm that rotates them 180° and places them on the conveyor belt ready for disgorgement.

After freezing the neck of the bottle in the classic method, the next phase (disgorgement) involves removing the crown cork and expelling the yeast and residue deposits formed during the second fermentation. Also pictured is the Royal 1.5 monoblock, designed to perform the disgorgement, pouring, dosing with liqueur d’expedition and levelling with wine operations completely automatically.