The bottling of Fronsac 2016
In a friendly atmosphere, we bottle the 2016
The wine is pumped from the tank, it goes through a filter to remove bacteria and then bottled.
The team is divided into 5: The researchers of empty bottles (Camille and me), the fillers (Isabelle and Evelyne), the corker (Valérie), the bottle capper in this case Sarah, and finally the team to store bottles in boxes (Philippe, Anthony and Janeca).
On average we make 400 bottles an hour.
Thank you to cameraman Bernard!
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