Bucher Champagne 4000-12000

Because each grape berry is valuable 


  • High-performance driving of the pressing cycle 
  • Easy filling 
  • Easy juice flow 
  • Forced evacuation of all the solid residues (“the aignes”) 
  • Very small quantity of juice lees in the musts 
  • Oxidation is limited 
  • Shortened decompressions = pressing with no waste of time

Key contacts for wine equipment

Anton Oosthuizen


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