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HOW TO CHOOSE AN AUTOMATIC LABELLING MACHINE FOR A WINERY? (2026 GUIDE)
When choosing an automatic labelling machine for a winery, five key criteria matter: the number of labels applied to each bottle (front label, back label, neck label), the variety of bottle formats, bottling speed, the required application quality, and integration into the existing production line. The best choice is not necessarily the fastest or most sophisticated machine, but the one that matches the winery’s actual production needs and remains easy to adjust from one cuvée to another.
This guide covers each criterion, the mistakes to avoid, and how to correctly size your equipment.
Why automate labelling in a winery?
For a winery, the label is one of the last things customers see before tasting the wine. It conveys the identity of the cuvée, the vintage, the appellation and the mandatory information. A labelling defect (a crooked label, bubbles, or misalignment between the front and back labels) is immediately noticeable and detracts from the image of a carefully crafted wine.
Manual labelling works well at the beginning, for small production runs. However, it quickly becomes a limiting factor:
Low throughput, requiring several people during bottling days
Repetitive work, where fatigue can lead to inconsistent results
Labels that are rarely perfectly straight or uniform from one bottle to the next
Difficulty handling peaks in activity (concentrated bottling campaigns, year-end orders, exports)
An automatic labelling machine addresses these issues by ensuring consistent application, stable throughput and less time spent on manual work, freeing staff to focus on other tasks at the winery.
Criterion No. 1: The number of labels to apply
This is the first criterion to consider, as it determines the type of machine required.
A wine bottle may carry:
A front label
A back label (product information and legal details)
A neck label or bottle-neck label
Occasionally, an additional label (vintage, medal, special edition)
Each label requires a dedicated labelling station. As a general rule:
1 label: 1-station machine (such as the MILA 1)
Front label + back label: 2-station machine (MILA 2 or MEDIUM 2)
With a neck label: 3-station machine (MILA 3 or MEDIUM 3)
More complex configurations: up to 6 stations, depending on requirements
Planning ahead is important. A winery that currently uses only a front label may later want to add a back label or a neck label for a premium cuvée. It is worth considering this before purchasing the machine.
Criterion No. 2: The variety of bottle formats
Wineries rarely work with just one bottle format. They typically use different shapes (Bordeaux, Burgundy, Alsace flute, etc.), different capacities (375 ml, 750 ml, magnums) and sometimes special bottles for specific cuvées.
The machine must therefore allow quick format changes without lengthy adjustments. At OKJ Concept, labelling machines are configured according to each customer’s requirements to make it easy to switch between formats, for example from 330 ml to 750 ml bottles. This prevents a bottling day from turning into a day spent adjusting the equipment.
Questions to ask yourself:
How many different bottle formats will we label throughout the year?
How often do we change cuvées or bottle formats?
Who will adjust the machine: one trained operator or several people?
Criterion No. 3: Actual production speed
Throughput is often the most poorly estimated criterion. Many wineries focus on the maximum speed advertised by the manufacturer and overlook the useful throughput they actually need.
Automatic labelling machines generally cover speeds ranging from 500 to 3,000 bottles per hour, depending on the model and configuration.
To size your equipment correctly:
Calculate the annual volume bottled.
Estimate the number of bottling days per year.
Identify peak periods (campaigns and periods of high demand).
Choose a machine suited to these peaks without oversizing it.
A machine that is too slow creates a bottleneck. A machine that is too fast represents an unnecessary investment. The objective is to find the right balance.
Criterion No. 4: Labelling quality
On a wine bottle, labelling quality is not a minor detail. It involves several factors:
Alignment: the label is straight and positioned at the correct height
Relative positioning: the front and back labels are correctly aligned with each other
Adhesion: no wrinkles, bubbles or lifting edges
Consistency: the same result on the first bottle and the ten-thousandth
These factors depend on the machine’s precision, the bottle-guiding system and the settings. This is also why a machine specifically configured for a particular bottle type generally delivers better results than a generic piece of equipment.
Criterion No. 5: Integration into the existing production line
A labelling machine never operates in isolation. It is integrated into a line that may include a filler, corker, capsule applicator or waxing machine. You therefore need to check:
The available space in the winery or bottling room
The bottle transport height and direction
Synchronisation with upstream and downstream machines
Ease of cleaning and access for maintenance
Proper integration prevents slowdowns and misalignment throughout the production line. This should be discussed from the project planning stage, ideally with a manufacturer able to visit the winery or assess the layout remotely.
Common mistakes to avoid
Choosing based on price alone. A cheaper machine that is unsuitable for your bottles or production speed can end up costing more over time.
Oversizing the equipment. Buying a machine designed for 3,000 bottles per hour when you produce only 600 means paying for capacity you will never use.
Failing to plan for future product ranges. A winery developing a new cuvée, a second bottle format or a back label should be able to adapt its machine without replacing it.
Neglecting training. Even a correctly adjusted machine loses efficiency if operators do not know how to use it properly. Training should be considered an essential part of the investment.
Not testing before purchasing. Depending on the configuration, a demonstration or trials using your own bottles and labels can help validate the choice before committing to the investment.
Labelling and waxing: consider the entire bottle finishing process
Labelling is part of a broader process: bottle finishing. More and more wineries are combining automatic labelling with cork waxing to achieve a consistent, premium finish.
The patented OKJ Concept Wax 4.1 waxing machine applies a thin layer of wax to the top of the cork and can be integrated into a bottling line operating at up to 2,500 bottles per hour. It offers an alternative to traditional capsules while helping limit oxygen ingress and enhance the bottle’s appearance.
A tailor-made solution, designed and manufactured in France
OKJ Concept is a French manufacturer of industrial labelling machines and bottle-finishing equipment, including labelling, waxing and capping solutions. Its machines are designed and manufactured to meet the specific requirements of each production process. Rather than offering standardised equipment that forces customers to compromise, each machine is designed around the bottle type, production speed, number of labels and existing production line.
The labelling machine range (MILA and MEDIUM models, with 1 to 6 labelling stations) caters to both small wineries and operations requiring higher throughput. OKJ Concept also supports professionals in the wine, spirits, brewing, cosmetics and food industries. Support covers design, manufacturing, installation and operator training, with average manufacturing lead times of 3 to 6 months.
Conclusion
Choosing the right automatic labelling machine starts with clearly defining your requirements: number of labels, bottle formats, actual production speed, quality expectations and integration into the production line. By taking the time to assess these five criteria, wineries can avoid sizing mistakes and invest in a machine that will support their operations over the long term.
Need help choosing your labelling machine?
Every winery has its own bottles, cuvées and production rhythm. At OKJ Concept, we help you identify the configuration best suited to your needs, from the initial project assessment through to commissioning.
