Page 103 - Exploring Taste Magazine N.2

WINE CULTURE—THE FUTURE OF BOTTLING

of er”) for a process aimed at ensuring the wine’s organoleptic prof le is preserved. The secret, though, is the single and
continuous line, on which it is possible to bottle all the production (of still wines and of sparkling wines), except for some
small production batches which are still bottled in a smaller line. The new plant can produce 16,000 bottles per hour of still
wine and 10,000 bottles per hour of sparkling wine, compared to 11,000 and 3,000 bottles per hour of the old plants. The
bottles start their journey bare, while observers are led almost naturally to cut themselves of from the process. In these
sinuous lines, f nishing with a narrower neck that is both so incredible and ordinary, the eye sees the wine and beyond,
feeling the beauty of the object in its glass essence. “Bottling plays a fundamental role because, if not carried out properly,

101