Colonna capper/corker is a bench corker and works considerably different from the floor wine corkers. The floor corkers have a iris that compresses the cork which is then pushed into the bottle with a plunger. The Colonna is considerably shorter and fits on a bench. The plunger forces a cork through a funnel that compresses it enough to enter the bottle.
I always thought of floor and bench corkers as the same thing, as opposed to hand corkers. I guess floor models are taller and don't screw down.
As you note, the important distinction (especially if you'd want to use regular champagne corks) is not in the size of the stand. An iris compressor (like the Ferrari or the Gilda hand corker) can deal with Belgians and champagne corks no problem. A funnel compressor (like the Colonna or double-lever hand corker) needs a lot more pressure, and apparently it's nearly impossible to use a hand model for Belgians but a stable-stand (floor or bench) version works fine; it's not recommended for champagne corks, though.
Also consider using caps on Champagne bottles. A sparkling wine bottle will take a standard crown cap
FWIW, I've heard this but it only seems to be true of cheaper American champagnes*; the more expensive American versions labelled as "sparkling wines" that I've had are mixed on whether they take a regular cap, European 29mm cap, or no cap.
All of the sparkling ciders that I've seen use pressure-rated champagne-style bottles that accept standard American crown caps.
*In this case by "American champagnes" I really mean the ones that actually say "champagne" on the bottle--those tend to be cheaper brands that use the regular crowns. But in general, champagne is a perfectly fine English-language word for sparkling wine, cf Merriam-Webster Online Dictionary
Labelling a wine falsely as being from Champagne should be forbidden, but calling it by the English word "champagne" ought to be fine. Compare with cheese; there's a difference between making "cheddar cheese" and claiming that your cheese is _from_ Cheddar, England.
And don't even get me started on the vintners in Champagne, Switzerland who have been making wine since before the "méthode champenoise" was documented for making sparkling wine in Champagne, France, but aren't allowed to even use unambiguous, truthful language like "produced in Champagne, Switzerland" on their labels.
