Wine-cellars
The ripe, healthy clusters are collected in plastic boxes, and then are transported in the same boxes to the winery in order to avoid the damage of the grapes. In the cellars, approximately 330000 gallons (15000 hl) of wine can be stored altogehter.
| After being stalked and crushed in a special machine, the grapes are slided to conteiners to be fermented. In this way -" using the adventages of the gravitation -" the grapes are prepared by the use of the most modern techniques. A part of the grapes is fermented in french-style wooden vats, while another part in special, new steel containers. The cubic capacity of the containers is 300 hl, 250 hl, and 100 hl, and there is a specific blending container having a capacity of 900 hl. In the special steel containers, we apply planned fermentation. |
Pressing is done in 3 mobile pneumatic wine-press. The winery has a 1420 m2 ripening cellar as well, in which 1500 new barrique barrels can be find. The cellar system consists of 5 cellar-branches, 50x5 m each, all are connected each other through one branch. Inside, the walls are covered with tuff powder. The cellar is equipped with an air-conditioning system, to insure the optimal temperature at all times, so there is always about 11-13°C degree throughout the whole year. |
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The ripening cellar can hold altogether 2700 barrels, 225 liters each, and these barrels are stored above each other in 4 rows. The barrels were made from splitted and toasted oaks, the toast level is "light" and "medium". There is a barrel-wash too, and two separate storage as well, in which the most prominent wines can be aged further in bottles.
The bottling is done on the first floor of the building, using the modern cold-sterile technology. The capacity of the bottling is optimally 1500-2000 bottle per hour. |
Look around in the winery.
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The winery uses the excellent quality barrels of „Royal Barrels”.
Visit the home page of Royal Barrel »
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