Sparkling finish for French champagne
A new presentation box and secondary packaging, and the new, integrated case-packing and palletizing line supporting them provide a sparkling finish for Veuve Clicquot's champagnes.
Linda Casey -- Packaging Digest, 1/1/2010 2:00:00 AM
Veuve Clicquot Ponsardin, Reims, France, has been innovating its bottling and packaging operations since Barbe-Nicole Clicquot Ponsardin simultaneously became a widow and the head of the champagne house when she was only 27 years old.
The first innovation of Widow Clicquot's is the table de rummage. Designed in 1816 to eliminate sediment (lees) from the champagne fermenting process, this table was cut with large, sloping holes pierced into its top where wine bottles could be placed head-down and gently turned over long stretches of time. This progressively brings the lees down into the neck of the bottles, easing their removal, reducing the amount of champagne lost during disengorgement and producing a sparkling wine of higher clarity.
Recently PD was invited to the champagne house to view the company's newest packaging innovation and the new case-packing and palletizing line supporting it.