Learn more: At this stage, the winery’s agronomist checks to see how healthy the grapes are, according to their quantity and ripeness. Your reward for delivering the grapes to the winery will depend on the kilos you deliver, the vineyard’s production per hectare, the Baumé degrees (namely, the sugar content of the grapes), and the quality of your grapes. For ease and efficiency, the same equipment is used for destemming (removing the stems from the berries) and the crushing the grapes. At the same time, the agronomist, based on the instructions of the oenologist, directs the crushed grapes to the corresponding press, where the must is separated per type of wine we want to produce in the end.
Explanation: Grape destemmer or crusher separator. You have to put your grapes through this machine in order to separate the grape berries from the stems.
Learn more: The machine was manufactured by CAIZERCUES/ Roussillon in France in the mid-1910s. Its use was for fining must during the final stages of its processing. The multiple de-musting tubes indicate the many stages of filtering, depending on the need and level of must processing. The rolling tray indicates the ability to move the filter depending on the needs of the plant’s production line.
Explanation: This machine filters the wine to remove foreign substances, such as grape skins that rest at the bottom of the barrel, in order to clean the wine and for fining.
Learn more: Wooden barrels add aromas and the taste qualities of the wood from which they are made, a smoky character (from the “burning” the inside of barrels undergo), and they allow oxygen to come into contact with the wine slowly and in a controlled fashion, as it enters through the pores of the barrel. These characteristics shape both the results of the ageing, as well as its duration. Oak wood is best and it is the most used in the barrel making. France is the main and most well known supplier of wood for barrel making. France is the main and best-known country of origin of wood for the manufacture of barrels.
Explanation: Wine ages faster when placed in this barrel, as the porous material with which it is made impacts the aromas of the wine and allows contact with oxygen.
Learn more: After the wine has been aged, it is prepared for bottling, namely, bottles are filled with the wine. Some wines are immediately bottled and others are aged in oak barrels or bottles for many years. On modern bottling lines there is an automated bottle washer, a wine filling system, a corking machine, a labelling machine, and a bottle packing machine. The bottle, cork, label, and cap are an entire series of product that contribute to the final appearance, how the wine is “dressed”. The manufacturer of the machine remains unknown. From the typological features of the machine, it is estimated that it was manufactured in the 1950s. Its role was to fill bottles with the final product.
Explanation: This machine fills bottles with wine, so that they can travel and arrive at your dinner table.
