Mori Luigi

Products Series

Mori Luigi
In the last few years the traditional crushing with presses has come back into fashion in many manufacturing companies of high quality red wines, straw wine and vin santo.

For several years the hydraulic presses are highly requested by “new manufacturing” countries such as South Africa, Australia, New Zealand and America.

The company MORI IMPIANTI ENOLOGICI has therefore implemented the old skills requested to the construction characteristics of the hydraulic presses. In 1962 the company was already manufacturing the very best hydraulic motor presses with a contrary pressing system, in which the piston pushed at the bottom of the cage, taking the product into contact and into pressure with a lower plate belonging to the frame itself.

The extremely modern hydraulic presses are fitted, as a standard, with an AISI 304 stainless steel collection tray, with a steel structure painted with a high mechanical resistance with a hydraulic piston, specifically developed and capable of reaching pressures of up to 350Atm.

The PZ range includes models with cages whose diameter ranges from 50 to 80cm with nominal loading capacities of 1.3 to 4.8 quintals.

The cages have been especially designed to reach a resistance in pressure proportional to the maximum achievable pressure and they are available in: wood with steel rims, wood with AISI 304 stainless steel rims and entirely from AISI 304 stainless steel.

They can all be fitted with a dual pause-work timer, a dual speed hydraulic switch and with a thrust plate made from AISI 304 stainless steel.

The models 82 and 84, respectively of 50 and 60 cm in diameter, have a rotating collection tray while the models 85, 78 and 83, respectively of 60, 70 and 80cm in diameter, are fitted with a mobile trolley in order to facilitate loading and unloading operations of the cage itself, considering the large quantity of the product.

The trend followed by these machines is of the “soft” treatment of fermented grape marc that, in these pressing operations, do not undergo any movements during the previous pressing stages, that may cause cellular breakdown or an increase in the quantity of deposit in the pressing wine.

The result is the achievement of a rather clear pressed wine thanks to the draining performed by the grape marc and the absence of its remix. When maximum pressure is achieved the fermented skins as well as the withered grapes can be eliminated.


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