We average 1200 tons a year. You will see medium scale grape receiving and processing, running the crusher/de‑stemmer and receiving hopper.
You will gain experience with multiple types of additions for juice, must, ferments and possibly finished wines.
You will be asked to aid in or complete inoculations with proper training and guidance from our staff.
We maintain a daily cap management sheet, we use a pulse air system for that majority of our reds, manual pump‑over, automatic punchdown tanks, rotating fermenters and manual punchdowns in bins.
Cleaning is a huge part of making great wine! We strive to keep everything as cl...