Twenty-five positions across seven zones — refrigerated by-the-glass taps under argon, two wine temperatures, glass polishing, an aperitivo station, a charcuterie counter, POS and the signage out front. Every line is a catalog item you can open, read and price.
A by-the-glass wine bar, built around the machine the format actually depends on: a dispenser that keeps an open bottle sellable. Everything upstream of it — storage, chilling, glass care — is there to protect the same thing, which is wine that still tastes like the label says it should.
Quantities assume a 45-seat room with a four-meter counter and a list of roughly forty references. Glassware is picked separately once the list is set. Send the list and the floor plan and we adjust the counts before quoting.
The machine the format is built on. Without preservation, every bottle opened for one glass is a bottle you have to finish or write off — which is why a by-the-glass list without a dispenser stays cheap and short.
Four taps per unit under argon — eight open references at a time. Argon sits on the wine instead of mixing with it, so a bottle stays pourable for weeks rather than one evening.
Eight bottles per unit with its own refrigeration and nitrogen. This is the wall for the premium end of the list, where the write-off on an unfinished bottle is the whole margin of the glass.
Four-bottle touchscreen unit for a self-serve tasting point — guests pour their own measure against a card.
Aerator taps with a cooling cup for the tables. Young reds open in the glass instead of over the first twenty minutes of the meal.
Two temperatures and a wall. Reds and whites do not share a cabinet, and the wall is what a guest reads before the list.
Dual-zone, 166 bottles each — one at red service temperature, one at white. Service stock lives here so the cellar is not opened between rounds.
Built to your wall and priced by the square meter. It is the room feature and the storage at the same time, which is the only way a small floor plan affords both.
A wine bar is judged on the glass in front of the guest more than on the pour into it.
Front-loading machine on a short cycle. Thirty baskets an hour keeps a full room in clean stems without a second set of glassware.
Cube ice for buckets and the aperitivo half of the menu. Eighty to a hundred and twenty kilograms a day carries a full service with a buffer.
Polisher for the stems coming out of the machine. Water spots on a wine glass are the one detail every guest notices and nobody mentions.
The other half of the sales mix. A wine bar that cannot make a spritz loses the table that came with someone who does not drink wine.
Refrigerated wells, bottle pockets and ice bin built to your counter length — the working line for aperitivi and low-intervention serves.
Shakers, jiggers, strainers and spoons for the station, plus the spares that quietly leave in an apron pocket.
Back-bar cooler for mixers, beer and the bottles being chilled for the next round.
Food is what keeps a wine bar open past the first glass. None of this is a kitchen — it is a cold counter with a slicer.
Three bowls for the wash, rinse and sanitize sequence an inspection expects to see.
Wall-mounted hand sinks at every station. Five is the number that stops anyone washing hands in a prep sink.
Refrigerated display for cheese and cured meat. The counter sells the board; a closed fridge does not.
Adjustable from three to eight millimeters. Cured meat sliced to order is a different product to cured meat sliced in the morning.
Refrigerated worktop with four doors under it, for a room that plates more than a board.
What the guest sits in and what the staff carries.
The till, the printer and the card terminal in one body — no separate boxes under the counter fighting for a socket.
Handheld terminals so a table is closed at the table. In a room selling by the glass, the bill is opened and closed several times a night.
Wall-mounted background music, wired as one zone. Loud enough to fill the pauses, quiet enough to hold a conversation about a wine list.
Linear pendants over the counter and tables. Wine reads by color as much as by label — flat ceiling light takes that away.
What the street sees before anyone reads a menu. Signage is the last thing installed and the first thing a guest reads, so it belongs in the build list, not in the "later" pile.
Illuminated fascia sign plus the secondary plates — entrance, terrace, delivery door. Round faces read from an angle, which is what a sign on a side street has to do.
Double-sided pavement sign that charges itself — no trench, no electrician, no landlord conversation about running a cable to the kerb.
Indoor logo projector for the entrance and the bottle wall.
The glass slide that carries your logo. Projectors ship without artwork — this is the part that makes the light on the pavement say your name.
A wine list dictates the glass, not the other way round — Bordeaux, Burgundy, flute and coupe all pour differently, and the shapes you need follow the references you buy. We stock them; pick the forms yourself and we price them with the rest of the order.
Catalog prices at the quantities listed, excluding shipping, duties and installation. Send a request and we confirm current pricing and lead times for your build.
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We are pricing the setup now and will come back with a quote and lead times, usually within one business day.
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