Our winery is able to process 10,000 - 12,000 tons of grapes on average annually, and its storing capacity comes to 130,000 hl.
Most important task of the new owner and the new management has been the establishment of a state-of-the-art technology. Major development projects have been launched, some of them has already been completed:
- considerable expansion of cooling capacity
- installation of gentle vacuum presses
- increase of stainless steel fermentation and storing capacity
- covering of old concrete tanks with synthetic resin
- modernisation of the bottling plant
- increase of warehousing capacity
In the next period the modernisation of the processing system will be implemented.
Temperature controlled cold fermentation, reductive winemaking techniques and thereby the production of fresh, fruity white and rosé wines became practicable as a result of the investments.
Red wines are produced by the traditional technology: fermentation on skin in De Franceschi fermentation towers. In addition, another 2,600 hl capacity of fermentation with rotating system was installed in 2004 in order to increase capacity and also to make further quality improvements possible.
During the harvest period in 2005 was the first time we employed a winemaking consultant for further imrpovement of our quality : Clive Hartnell „flying winemaker” from New Zealand helped us to produce even more fresh and fruity wines, matching our customers’ expectations. This kind of cooperation with the winemaking consultant will be continued also in the coming years.
The procedures of grape processing , cellar activities and bottling have been controlled by the HACCP system for several years, furthermore, the introduction of a up-to-date quality management system is planned for the near future.
