Access: The Ball Bottling line is housed in a 34ft gooseneck trailer transported by a 1 ton pickup. Adequate working space should be allowed for access, bb12turning and setting up the trailer, plus space behind the trailer for positioning pallets of empty glass and bottled wine. We require a hard, flat surface.

Electrical: The line requires a dedicated power source of atleast 60 amps, 240 volts, 3 phase. A generator can be rented if 3 phase power is not available.

Water: Clean potable water is required with a minimum of 30psi and 10gpm via a standard hose outlet within 50 feet of the designated setup location, plus for wastewater disposal at winery’s discretion.

Wines: Wines must be “bottle ready” upon arrival. Inline filtration to the bottling line is not permitted. Wine must be 58 degrees Fahrenheit to assure proper fill and prevent condensation.

Filters: Ball Bottling uses two 30″ code 7 filter housings which can be fitted with .45 or a .65 membrane filter or 10 micron “bug catcher” filter, supplied to client at market price. All filters will be bubble point tested to assure integrity of filter.

Wine Delivery: We use an Omac positive displacement pump.

Bottle Specifications: Ball Bottling Uses a GAI 2410 Sparger and a 12 head filler which can bottle 35 bottles per minute and 1200 cases per day depending on your packaging. The GAI 2401 monobloc filler corker can accommodate 750mL bottles with diameters from 70mm through 89mm and height of 355mm. Cork closures can be 1 1/2 ” to 2 1/4″.  We can accommodate natural and synthetic corks. Cork width can be 28mm-34mm to fit various bottle neck sizes.

Capsule Specifications: The GAI 6030 uses an automatic capsule applicator, three head rotary capsule spinner or heat shrink head, when heat shrink capsules are used. Capsules can be tin, poly laminate or heat shrink material. Diameters can range from 28mm to 35mm. Capsule height is 35mm-70mm.


Label Specifications: We use a GAI 6030 duel station to accommodate double reels. The maximum outside roll diameter can be no more than 270mm. The inside diameter of the hub of the roll can be from 40mm to 76mm. Label height maximum is 130mm. Labels should have a minimum 3mm-5mm space between each label, maximum 30mm. Picture below displays how labels should be wound. It is industry standard number 4 and 8.bb13labels








Staff:The winery is responsible for appointing one person, the Winery Contact Person, to be responsible for decisions regarding sanitation and sterilization, label position, cork depth, wine fill height, bottle vacuum etc. and supplying the bottling operation with requested bottling supplies. The winery is to provide 7 personnel able to perform physically demanding work.
1 person to dump glass on the dump table
2 people to pack product into cases
1 person to case label and date stamp cases (labeler and stamp are provided by winery)
2 people to stack finished product on pallets
1 forklift and experienced driver
1-2 additional staff if hand foiling is requested

Quality Control: Ball Bottling is constantly monitoring equipment functions and packaging materials to insure overall quality, however the Winery Contact Person is responsible for insuring the overall quality control of the wines and packaging. The Winery Contact Person is responsible for providing and insuring the monitoring of O2, SO2, fill height, cork insertion, vacuum levels, proper label placement and overall package quality and accuracy on a timely and regular basis. In the event of a problem the Winery Contact Person is responsible for communicating immediately the situation to the winery provided staff.

Equipment Sterilization: We take great care in the cleaning and sterilization process to ensure our equipment is in excellent condition. We steam clean our filler every morning for 60 minutes at 220 degrees prior to bottling your wine.  Ball Bottling offers added temperature stickers to the fill bowl to ensure proper temperature for sterilization. Our corking jaws are inspected and cleaned prior to bottling to ensure proper working order and to prevent scaring of corks to maintain integrity of the corks.


Company Library: Ball Bottling reserves the right to retain one bottle per wine lot for quality assurance purposes.

Ball Bottling assumes no responsibility for the biological stability of bottle product. The winery must designate personnel responsible for package approval and bottling commencement. 

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