{"id":238952,"date":"2026-07-13T09:27:22","date_gmt":"2026-07-13T07:27:22","guid":{"rendered":"https:\/\/www.alimentibevande.it\/uncategorized\/tra-cultura-del-vino-e-ingegneria-di-processo\/"},"modified":"2026-07-13T09:56:22","modified_gmt":"2026-07-13T07:56:22","slug":"between-wine-culture-and-process-engineering","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/featured\/between-wine-culture-and-process-engineering\/","title":{"rendered":"Between wine culture and process engineering"},"content":{"rendered":"\n

When the value of tradition is measured in the continuity of practices and the recognisability of wines, technological evolution \u2013 if well managed and integrated \u2013 can serve as a means of consolidation rather than a break with the past. This is the direction taken by Bersano Cav. Dario<\/a><\/strong>, a winery based in San Marzano Oliveto (AT), between the Langhe and Monferrato regions, which in recent years has undertaken a significant plant renewal: an investment that does not alter the production identity, but strengthens its operational capacity, with a growing focus on quality, efficiency and sustainability.<\/p>\n\n\n\n

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Founded in 1968 by Cavalier Dario Bersano together with his wife Giuseppina, the company was established with the aim of promoting traditional Piedmont wines. A project rooted in a family history already linked to winemaking and which, over time, has been consolidated thanks to the contribution of subsequent generations. Roberto Bersano\u2019s arrival at the company in 1992, in fact, marked a shift towards a more structured management approach, capable of integrating production with commercial operations. \u00abToday we operate by maintaining a balance between our historical heritage and a modern, cutting-edge organization\u00bb, explains Roberto Bersano.<\/p>\n\n\n\n

Quality, customization and customer service<\/strong><\/strong><\/h2>\n\n\n\n

Spanning an area of approximately 15.000 square meters<\/strong>, the estate comprises offices, warehouses and winemaking and storage facilities with a capacity of around 30.000 hectoliters<\/strong>, as well as dedicated bottling areas. Annual production stands at around one million bottles, 70% of which are distributed on the Italian market<\/strong> and the remaining 30% abroad<\/strong>, via the Ho.Re.Ca. sector and importers. The product portfolio includes the main Piedmont appellations, such as Barolo<\/strong>, Barbaresco<\/strong>, Barbera d\u2019Asti<\/strong> and Roero Arneis<\/strong>, alongside sparkling wines and grappas. \u00abSince 1968, our strengths have been and remain the quality of our wines, customer service and the ability to customize products \u2013 the winery owner explains \u2013, always with a focus on the local area and a commitment to constant sustainability, which was formalized a few years ago with the award of Equalitas certification\u00bb. The most recent upgrade concerns the bottling area, where a new 4.0 production line was installed in 2023, part of a total investment of around one million euros spread over the three-year period 2023\u20132025<\/strong>.<\/p>\n\n\n\n

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The Bersano Cav. Dario winery includes winemaking and storage areas for approximately 30,000 hectolitres<\/figcaption><\/figure>\n\n\n\n

The line integrates various plant solutions and runs from a Cimec<\/a> bottle loading table <\/strong>through to final packaging. At the heart of the system is the AM PSL 20_24_3 RQ monoblock supplied by Cimec<\/strong>, which has an average production capacity of between 3.500 and 4.000 bottles per hour across five different bottle sizes<\/strong>. This has been complemented by dedicated machines for capping (Arol<\/a>, Quasar model), capsuling (Robino & Galandrino<\/a>, Fenix model), labelling (Cavagnino & Gatti<\/a>) and packaging (Mondo & Scaglione<\/a> and SIAT<\/a>)<\/strong>.<\/p>\n\n\n\n

Complete production lines for the beverage sector since 1986<\/strong><\/strong><\/h2>\n\n\n\n

The decision to choose Cimec <\/strong>for the bottling unit was the result of a careful evaluation of several suppliers. \u00abWe were looking for reliability, technology and adequate after-sales service \u2013 says Roberto Bersano \u2013. Following installation, we saw a marked improvement in performance and better optimization of working times\u00bb. This has a direct impact on the operational management of the line and on production continuity. \u00abWe are very satisfied with the solution adopted and the support received, which we consider a key factor\u00bb. From the supplier\u2019s perspective, the project was part of a long-standing relationship in the region. \u00abBersano Cav. Dario is a well-known, long-established company with which we have built a long-standing personal relationship \u2013 says Gianluca Cacciatore, legal representative of Cimec \u2013. We were contacted directly by the winery and, through meetings and site visits, we defined their specific requirements\u00bb. Cimec, which has been operating since 1986 in Nizza Monferrato (AT), specializes in the design and construction of complete bottling lines for the beverage sector. \u00abOur strength lies in the combination of artisanal quality and industrial reliability: we monitor every stage carefully, maintaining a consistently customer-focused approach\u00bb.<\/p>\n\n\n\n

Production hygiene and remote management<\/strong><\/strong><\/h2>\n\n\n\n

Specifically, the monoblock <\/strong>installed at Bersano Cav. Dario comprises three main units: a rinser, a filler and a capper<\/strong>. The 20-gripper rinsing turret uses air, water or nitrogen, with a movable nozzle capable of reaching the inside of the bottle without creating turbulence. The 24-valve filler is designed to handle both carbonated (up to 8 bar) and non-carbonated products, with an air pre-evacuation and gas injection system that allows operation under controlled conditions. \u00abThe annular tank reduces contact with oxygen and helps preserve the product\u2019s characteristics\u00bb, notes Cacciatore. Particular attention has, in fact, been paid to hygiene and sanitation: \u00abSanitizing the filler is one of the process\u2019s key strengths<\/strong>.<\/p>\n\n\n\n

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The Cimec monoblock has an average production capacity of 3,500-4,000 bottles per hour<\/figcaption><\/figure>\n\n\n\n

All surfaces have been designed without sharp edges, and the CIP system allows for automated cleaning with recirculation of sanitizing agents\u00bb. The machine is equipped with a pressure control system and safety devices that activate in the event of bottle breakage, and its electronic control system allows different recipes to be stored for each type of container, adjusting parameters such as injection pressure, levelling and cylinder air pressure, and reducing format changeover times. A 4-heads rotary corker applies natural cork stoppers after filling, whilst the integrated remote support system also allows for remote management of the process.<\/p>\n\n\n\n

Innovation, sustainability, new markets<\/strong><\/strong><\/h2>\n\n\n\n

The construction of a plant of this type usually follows a structured process. \u00abWe start with a detailed technical specification drawn up by the sales department, which is then developed by the technical department based on the customer\u2019s requirements\u00bb, explains Cimec\u2019s legal representative. Production times generally vary between three and eight months, depending on the complexity of the machine. \u00abThe range of models is very wide, from the simplest monoblock to machines with multiple turrets and higher speeds \u2013 continues Cacciatore \u2013. In this case, the customer already had a clear idea of the solution required and our product met their expectations right from the start. For us, that\u2019s a great source of satisfaction\u00bb.<\/p>\n\n\n\n

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Tasting room inside the winery<\/figcaption><\/figure>\n\n\n\n

Looking to the future, both companies share some common priorities: sustainability, innovation and opening up to new markets<\/strong>. Bersano Cav. Dario aims to consolidate its results and expand its business, whilst maintaining its current production facilities. \u00abGrowth will come through new markets and an expansion of our distribution network\u00bb, says the owner. On the plant engineering front, the focus will remain on efficiency and the continuous improvement of working conditions. Cimec, for its part, will continue to develop increasingly integrated and flexible solutions. \u00abThe sector requires systems capable of adapting to different products and formats, with a strong focus on digitalization and energy efficiency \u2013 concludes Cacciatore \u2013. We will continue to work as reliable partners for our customers, supporting them with trained and competent staff not only during the production phase but also throughout their growth journeys, with the aim of offering increasingly high-performance and sustainable customized systems\u00bb.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Article from the July issue of Imbottigliamento<\/strong><\/strong><\/span><\/a><\/div>\n\n\n\n

<\/p>\n\n\n\n

Click here to subscribe<\/strong><\/strong><\/span><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

From Piedmontese winemaking history to the Industry 4.0 bottling line: Bersano Cav. Dario’s journey through the integration of artisanal know-how and advanced plant solutions, with the technological contribution of a Cimec monoblock<\/p>\n","protected":false},"author":3836,"featured_media":238941,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21116,20575],"tags":[22313,21608,21695],"tipologia":[],"coauthors":[16417],"class_list":["post-238952","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-industrial-plants","tag-bersano-cav-dario","tag-cimec","tag-wine"],"acf":[],"yoast_head":"\nBetween wine culture and process engineering - Alimentibevande.it<\/title>\n<meta name=\"description\" content=\"Bersano Cav. 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