| •
|
Delta
and Diemme destemmer/crushers |
| •
|
Two
Diemme presses; 150,000 liters and 80,000 liters |
| •
|
Francesca
Rotary Piston Must/Wine Pumps |
| •
|
Tom
Beard high pressure barrel washing system with ozonated
water |
| •
|
A
fully covered 12,000 sq ft. tank farm accommodating 50 new
stainless steel fermenters between 1,800 and 9,000 gallons
|
| •
|
A
second, 10,000 sq ft indoor tank farm containing 32 - 1,800
gallon and 32 - 3,000 gallon new stainless steel fermenters
|
| •
|
A
12,500 sq. ft. temperature and humidity controlled barrel
storage room. |
| •
|
All
facilities fully sprinkled, and protected by a central station
alarm system for both fire and burglar protection. |
| •
|
The
winery design is environmentally sensitive with a sophisticated
wastewater pre-treatment plant. |
| • |
New,
fully equipped wine lab with a full time enologist on premises |
| • |
An
outdoor garden area for client entertaining and tastings |
