Paarl Valley Bottling Company provides the following services together with production:


  • Liaise with clients
  • Supply quotations per production
  • Clients submit production request to the Planning Department who will verify packaging capability
  • Materials availability or delivery is confirmed before the production is formally scheduled in a day or week.
  • A production report is issued after completion of production.
  • Capability study and approval of product specification before production


  • Clients are responsible for preliminary submission of wine to SAWIS and delivery of certification seals to Paarl Valley Bottling Company
  • The Certification Department will do a final submission or speed line to SAWIS after production
  • Receipt and issue of labels are done by the Certification Department
  • Facility is available for Carton stickers or Barcode printing

Dry Goods:

  • Packaging materials are used on FIFO basis
  • Paarl Valley Bottling Company carries stock items of all generic packaging materials
  • All packing materials except bottles are kept in the Dry Goods Store with stock levels monitored on a regular basis. Client branded packaging materials are managed on the same basis as generic stock, but the client does their own purchasing. A monthly stock take report is provided and storage costs are applicable

Carton pallet specification (empty cartons)

  • 6 pack cartons per pallet:
    9 x 25 packs per layer and 10 layers high i.e. Total of 2250 x 6 pack cartons per pallet
  • 12 pack cartons per pallet:
    6 x 25 packs per layer and 10 layers high i.e. Total of 1500 x 12 pack cartons per pallet
  • Trays
    4 x 6 per tray and 78 trays per pallet



  • The cellar offers tank capacity for bottle ready wine up to +/- 748 000lt
  • Cellar tanks capacity – 5 000lt, 10 000lt,
    17 000lt, 22 000lt, 30 000lt and 40 000L.
  • The cellar is equipped with an ultra-cooler and bulk filter for cold stabilisation and/ or filtration on the premises
  • Blending for juice and RTD products
  • Cellar Supervisor arrange intake of wine with winemaker and transporter according to weekly production schedule
  • SO2 adjustments are done if necessary and other allowed adjustments are done as per winemaker request


  • Trained analysts in on-site laboratory capable of performing a full range of standard wine analysis (Alcohol vol%, Specific Gravity, Extract, Residual Sugar, Ph, Total Acidity, Protein Stability, Tartrate Stability, Turbidity, pinking, micro, CO2 and dissolved oxygen)
  • Wine analysed prior to intake, on intake before offloading, after offloading, with start-up, during and after production
  • The laboratory is available for day to day cellar analyses
  • Although not accredited, the Laboratory takes part in the SA Winelab scheme to ensure conformance to industry standards

Packaging Control

  • Line Inspectors perform pre-startup, start-up and in-line inspections to ensure packaging done according to client specification
  • Packaging Material quality are inspected to ensure conformances to standard
  • Retention samples of each bottling kept for 12 months

Specification of Labels

  • Self-adhesive label rolls have to be 300-350mm in diameter and the labels must be left edge leading on the rolls
  • All labels to be left edge leading except for Sparkling wine and grape juice filled in 750ml bottles where the requirement is right edge leading due to application on a different label machine
  • Recommended sizes for sparkling wine – Body 105mm (width) x 70mm (height) and back 80 x 50mm.
  • Maximum recommended sizes for burgundy bottles 90(width) X 80 (height) mm is (front and back label).
  • The warning contains sulphites must be on all labels
  • PBM only evaluate labels against cultivar, vintage and vol% alcohol. The quality and correctness of the label are the responsibility of the client and supplier.
  • The quantity indicated on the label roll and delivery note are used as the label quantities received. These vary from different suppliers with up to 10%.
  • Legal metrology requirement on labels for local wines: Quantity space small caps m for millilitres e.g. 750 ml or 375 ml
  • Correct information has to be supplied with an example of any printing on label or bottle as different countries have different legislation and PBM do not have all information readily available and cannot be held responsible.
  • Be advised should you bottle unlabelled in order to label at a later stage, problems with labels crease, folds etc. caused by defective bottles cannot be prevented.
  • Take note that cold filling of (new) product due to product type or carbonation will be in 2 processes, should there be a risk or quality issue with labels.¬† Carbonated (cold) filling and labelling as one action, only when arranged and tested.
  • Allow 100 labels for setup, losses thereafter should be within the 2% range
    • Deviation depending on volume e.g. a big run may have fewer losses that smaller runs
    • Type of label and backing paper e.g. transparent (static) and neck labels
    • Type of bottle and quality of bottle

Storage & Dispatch:

  • 5 Packaged product stores, 1 store is temperature controlled. Storage capacity of 3.5Mil Litres
  • Finished Goods, bottled by PBM are stored free of charge for a period of 2 weeks
  • An advanced computerised stock management system is used to access real time stock information
  • Haulage arranged by clients and stock prepared accordingly for either Road, Sea or Air-Freight
  • Loading bay with container docking station available with SOLAS Method2 accreditation
  • Certified Fumigated Pallets are supplied
  • Container loading Palletised, Loose Load or with Slip-Sheet Attachment
  • Export documentation checked according to DAFF requirements
  • Monthly stock take reports provided to clients

Exclusions and justification for exclusions:
Design and development of products - PBM is a service provider and all customers are responsible for their own design and development of packaging within PBM capability to handle the packaging material. SQA where it is the responsibility of the client to ensure compliance to specification and food safety - Packaging or raw materials used for processing are selected and provided by the client. Selection of suppliers used by PBM's clients is outside the direct control of PBM. Materials provided by the client constitute customer property and are controlled by PBM to prevent their damage or deterioration while it is on our premises.