Pricing & Quotes
Professional wine preservation systems designed to reduce wastage, control pours, and elevate wine service – whether you prefer staff-led service or customer self-service.
Most venues invest between $12,000 and $35,000+, depending on their configuration.
There are two Enomatic models. The right one depends on one question: do you want staff to pour, or do you want customers to pour themselves? Everything else – preservation, temperature control, pour calibration – works the same way in both. Here's how to tell them apart.
The simpler machine. Sits behind the bar, staff press the button, wine pours. No cards, no software, no customer-facing setup. Available in 2, 4, or 8-bottle configurations. You can self-install (or we can quote you on an installation and training package).
Good fit if: You want to expand your by-the-glass list without changing how your venue operates. You want the economics of Enomatic without the self-service component.
Customers use a wine access card to choose and pour their own wines from a curated selection. Available in 4- and 8-bottle configurations, plus specialised units for sparkling wine and cask/keg service. Requires professional installation and additional software packages, depending on service style.
Good fit if: Wine is your point of difference and you want customers actively engaged with it.
Two bottles. The right starting point for venues that want to trial Enomatic – or for anyone who wants to dedicate two slots to high-value wines they'd otherwise be reluctant to open by the glass.
Best for: Smaller venues, premium wine programs, residential use
Four bottles. The most popular configuration for restaurants and bars expanding their by-the-glass list. Enough range to make a difference; simple enough to run without any change to existing service flow.
Best for: Restaurants and bars who need to save on space – the most versatile size
Eight bottles. A serious by-the-glass program behind the bar. If you've been holding back from offering premium wines by the glass because of waste risk, this is what changes that.
Best for: Wine-focused venues, higher-volume bars, venues wanting a full BTG list
Unica Start machines are designed for self-installation. Full instructions are included and available in our Knowledge Base. If you'd prefer professional installation and in-person training, we can arrange that as an add-on — ask us when you enquire.
Four bottles, customer self-service. A focused wine list that still lets customers feel like they're in control of their experience. Lower footprint than the 8-bottle, easier to keep stocked and rotating.
Best for: Smaller wine bars, cellar door tastings, hotel lounges, bottle shop tastings
Eight bottles, customer self-service. The full experience. All the bells and whistles. A range that gives customers genuine discovery – not just a choice between two or three.
Best for: Wine bars, high-traffic cellar doors, venues where wine is the headline
Included. No extra cost.
Runs the Roma like a Unica Start: staff-operated, press the button, wine pours. No cards, no self-service. A good option if you want the Roma's hardware (or a Bubbles unit) without the self-service element, or if you want the flexibility to switch self-service on later.
Included. No extra cost.
Works like a pre-paid gift card. Staff load credit onto a card, customers pour until the credit runs out. Simple to set up, simple to train staff on. The limitation: refunds on unused credit are manual, and there's no reporting.
Best for: Smaller venues, bottle shops or cellar doors with set-price tasting formats
~$7,000, one-off
Supports pre-paid cards, post-paid tabs, and credit-limit options. Customers arrive, swap a credit card for a wine card, drink until they're done, settle up on the way out. Runs on a Windows laptop with card reader (included) at your POS.
What you gain: detailed reporting and analytics, flexible payment models, customer profiles, centralised wine and customer data, software integrations.
Best for: Busy venues that want data, flexible payment flows, and a fully polished self-service experience.
Not sure which software level is right for your venue? We'll help you work that out in a discovery call – there's no obligation to commit upfront.
Ongoing argon gas costs are minimal – approximately $5 per week at typical usage. There are no other significant consumables.
Machine, of course!
Freight and duties from Italy
Australian metropolitan freight
Gas regulator and fittings
Installation manual and setup instructions to self-install
Additional:
Professional installation and staff training
Temperature divider (separate in 4-bottle unit only)
Machine, of course!
Freight and duties from Italy
Australian metropolitan freight
Gas regulator and fittings
Additional:
Professional installation and staff training packages (depending on location and number of units)
Temperature divider (separate in 4-bottle unit only)
We work with SilverChef, a specialist hospitality financier, which means you can spread the cost of your Enomatic across payments rather than paying upfront. For most venues, this is the practical way to approach the investment and protect cashflow.
| Model | Purchase Price | Weekly cost with SilverChef |
| Unica Start 2 | $7,200 | ~$92 |
| Unica Start 4 | $11,000 | ~$140 |
| Unica Start 8 | $18,500 | ~$235 |
| Unica Roma 4 | $18,000 | ~$229 |
| Unica Roma 8 | $25,000 | ~$318 |
These figures are based on renting the unit for 12 months while you decide if you want to purchase it outright, continue renting, lease-to-keep or return it.
SilverChef offers flexible terms. Exact repayments depend on your agreement – you can play with their calculator here, or check your eligibility and apply in five minutes here.
SilverChef specialise in new and used equipment funding. Unlike other finance providers, they don’t lock you into long term commitments.
"There was a significant uptick in premium wine sold ... The shift to premium wines was a notable change in the pattern of wine choice.
"The Enomatic machine is a great talking point to diversify our offering in venue too, and a great visual cue for some of these rare wines on offer. It’s a really clever way to deliver a value-add in venues."
Mike Bennie
"After well over a decade with our original Enomatic, upgrading to the Unica Start has been a delight. It gives us the same reliability we’ve always trusted, with a fresh look and modern features that make service even smoother.
"We love being able to showcase premium wines by the glass with absolute confidence in their quality."
Amanda Stopps
"We love our Enomatic. It looks stunning and has completely transformed how we present our museum wines. Having eight wines open and perfectly preserved allows us to offer museum tasting flights, winemaker-led experiences, and museum wines by the glass in the restaurant – all with fast, seamless service. Even after three weeks, the wines are still tasting beautifully."
Amanda Dawe
Cellar Door Manager, Aravina Estate
If you're opening bottles by the glass without preservation, you're writing off the remainder. Depending on your wines and your turnover, that might be a bottle a week or several a day. Enomatic keeps open bottles fresh for 21-30 days using argon gas. The maths isn't complicated; you just stop losing what you were losing.
Most venues without preservation can offer two or three wines by the glass without meaningful waste risk. With Enomatic, that number multiplies. Every additional wine on your by-the-glass list is a pour you couldn't confidently offer before – at full margin, with no spoilage anxiety. Venues typically report tripling or quadrupling their BTG revenue within weeks of installing.
Great wine by the glass, every time. Self-service machines in particular change what a venue is. A wine bar with an Enomatic isn't just somewhere to get a glass of wine – it's somewhere to explore. That draws people in, keeps them longer, and gives them a reason to come back. Harder to put a number on, but real.
Realistic breakeven for most commercial venues sits somewhere between 9-18 months, depending on current waste levels and how aggressively you expand your BTG range. For venues with significant waste or a serious commitment to wine, it can be faster. We'll be straight with you about what's realistic for your specific setup.
Yes, for most venues. The two main drivers are waste reduction and expanded by-the-glass sales. The calculator on our ROI page lets you run your own numbers. If the payback period doesn't stack up for your venue, we'll tell you that honestly rather than push you into a purchase that doesn't make sense.
The Unica Start is genuinely simple: self-install, staff press a button, wine pours.
The Unica Roma is more involved, which is why we handle installation and training. Card Generator software is easy to pick up quickly. EnoSoft Professional has more depth, but we support you through setup and the first months of operation, and there's a full library of how-to guides in our Knowledge Base.
Most Enomatic machines run reliably for years with basic DIY routine maintenance. When something does need attention, you're contacting us directly – not a helpdesk, not a third party. We offer remote support (phone, Zoom, FaceTime) at a flat rate per 30-minute block, and on-site service when it's genuinely needed. We also encourage venues to have a local technician – a refrigeration or coffee machine tech if great – familiar with the machine, and we support them directly if needed. It keeps your costs down.
The next steps we recommend are:
Put your venue's numbers into our calculator and wee what your current waste is costing you and when you might expect to breakeven on your investment.
Our Business Development Manager, Phoebe, will speak with you directly to understand your business, your wine program, and what you’re trying to achieve.
If it’s a good fit, we’ll outline next steps. If it’s not, you’ll still walk away with a clearer plan.
Request a call here and choose a time that suits you.
