The ripe and healthy grape clusters are harvested and put into plastic cases. In order to ensure careful processing, the grape clusters are carried to the wine production plant in the cases. The total storage capacity of the winery is 15,000 hl.
From the crushing and destemming machines, the grapes move via chutes to the fermentation tanks thus – making maximum use of gravitation – the berries are processed by using the latest technology. A part of the berries is fermented in French-style wooden barrels, while the remaining fruit in new chrome steel containers. The fermenting and treatment containers have a capacity of 300 hl, 250 hl, 100 hl, respectively, and the winery also possesses a unique 900 hl blender tank.
We apply controlled fermentation in our chrome steel tanks. The grape juice is obtained by using 3 portable pneumatic presses. The plant also has a fermentation cellar of an area of 1420 m2, currently with 1500 new barrique barrels. The cellar system consists of 5 cellar branches, each of 50 m in length and 5 m in width, which are connected via a connecting branch. The temperature in the cellar is 11-13°C all year round. The walls are covered by tufa stone powder.
The fermentation cellar can hold a total of about 2700 barrels, each having a
capacity of 225 litres. Four lines of barrels can be stacked on top of each other. The barrels are made of split and ‘medium’ or ‘light’ toasted oak. There is also a barrel washer in the cellar and there are two separate storage rooms for the bottle fermentation of the best wines.
The bottling room is on the first floor of the building. We use the latest coldsterilization technology during bottling. The best bottling performance is 1500-2000 bottles / hour.
Our winery uses the best quality Royal Barrels.
Visit the website of Royal Barrel. »