Repackaging with change of bottle: Re-Bottle®

Re-Bottle® is complete, bespoke programme for emptying, massifying and rebottling wine with no risk of degrading it or impairing its organoleptic properties (dissolved oxygen input below 400 µg/l).

Re-Bottle® allows more than 50 technical pathways to address all challenges that require emptying a wine and changing recipient

Repackaging with change of bottle: Re-Bottle®

A facility specially developed for this operation:

Development of a culture of gas tightness greater than the culture of liquid tightness traditionally practised in wineries
12 Re-Bottle® units to manage all requirements for repackaging with change of recipient
Re-Bottle® vats designed to control inertisation and gas tightness
Re-Bottle® units for production of inert gas, producing high purity

A team with the know-how, and above all the rare skills, to control risks related to oxygen, which greatly harms the conservation and evolution of wine:

A Re-Bottle® site manager
A site deputy manager
An R&D engineer providing back-up
A production unit manager for each working unit
3 operators
A forklift truck operator

A service that ensures oxygen uptake lower than 400 µg/l (for comparison, traditional bottling adds 500 to 2,000 µg/l for a single operation, whereas the Re-Bottle® score is lower for the entire repackaging process) thanks to:

teams of oenotechnical and oxygen-management hyperspecialists
specific working methods
extremely precise measuring and inspection tools
a specific Re-Bottle® facility

A turnkey service, with complete management covering:

receipt of dry matter and bottle boxes
customs document keeping
reshipping of all repackaged bottles.
management of all waste generated by the operation: empty bottles, plastics, pallets, etc.

A package of inspections to ensure quality of programme execution. Continuous, plotted inspections:

dry-matter parameters: inspection of dry-matter inputs
dissolved-oxygen parameter: in-bottle measurement (wine + headspace) before unstoppering, measurement at each critical process point (unstoppering, massifying, racking, oenotechnical treatments, bottling), inspection of vat inertisation
wine parameters: O2 concentration, free SO2 concentration, other oenological analyses if necessary (tartaric and protein stability, 4-EP, brettanocmyces...)
bottling parameters: stopper humidity, extraction force, batch logging, internal stoppering pressure, stopper insertion, volume content labelling, cartridge clogging
Cleaning parameters: logging of chemical and heat cleaning cycles.
Inspection of absence of chemical residues
Delivery of a copy of all monitoring documents at end of job.

Your last name

Your first name

Your email

Your company

Your country

Your region

Your message

I accept the conditions of use (Your personal data is necessary to process your request for information and what this entails. Your data is for the sole use of the MICHAEL PAETZOLD company, which is responsible for processing it. This data shall therefore not be transmitted to any third party. In accordance with French act no. 78-17 of 6 January 1978 on data protection and civil liberties, amended by act no. 2004-801 of 6 August 2004 on the protection of individuals with regard to the processing of personal data, you have the right to access, correct and withdraw data pertaining to you. You may exercise this right by writing to: MICHAEL PAETZOLD SARL, 3700 avenue de Toulouse, 33140 CADAUJAC, or by emailing this address: mp@michaelpaetzold.com).

Repackaging

Repackaging with change of bottle: Re-Bottle®