Moveable semi-automatic estate bottling line.
4 man crew, 70cs/hr, pallet to pallet.

Three thousand cases of estate wines are produced annually.   Owner/Winemaker Jim Forchini believes winemaking begins in the vineyard and that vineyard design and management plus terroir influence the quality of the fruit, not just terroir alone. Jim believes his job is to direct the wine towards a signature style which results from choices made on harvesting parameters, processing equipment, extraction techniques, and cellar decisions. He is a big proponent of co-fermenting grape varietals together rather than blending completed component wines after fermentation because he believes this results in more complexity in  flavors & structure. Wines are aged a minimum of 18-22 months in small 228L. French & American oak barrels.  New oak is balanced with neutral oak to enhance fruit flavors and wines are polished filtered. Jim believes bottling is extremely important and they own their bottling line and maintain  total control over this final process.  The winery has ten 2-ton open top stainless fermenters, 16,800 gallon barrel storage capacity, 30,000 gallon stainless steel tank  capacity, and complete in-house capability for bottling & labeling 500 cases of wine per day.

 

    Jim sorting red & white grapes  @ 5tons/hr
           for co-fermentation of Papa Nonno