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p r a c t i c a l w i n e r y & v i n e ya r d S e p t e M B e r 2 0 1 4 65 w i n e r y d e s i g n Alexana was dry and cozy when the big rains rolled through." In the layout of all gravity-flow winer- ies designed by Ferar & Associates, we try to provide each production level with at least two ways in and out so that no activity blocks access. Because barrel fermentation would be part of the Alexana program, a CO 2 mon- itoring and exhaust system was required in the cellar. This also allows flexibility for the barrel rooms to be used for over- flow bin fermentation in large vintages. Penner-Ash wanted the new building to have longer overhangs in order to be able to temporarily store bins, empty glass and empty barrels out of the rain. Two fixed stainless steel wine lines, one at the press and one near the stationary oak fermentors, were installed to easily move wine down to the lower settling level. This avoids hoses on the fermenta- tion room floor that would potentially interfere with mobile fermentors. The wine lines emerge just outside the large overhead doors of the barrel rooms. A trench drain was installed along the threshold of the overhead door of the set- tling level This was not required for drainage but as a channel to keep hoses out of the way of the forklift supplying a mobile bottling line. While not technically required by code, safety netting was installed to pre- vent cellar workers falling over the rails when standing on fermentors during punch down (see outline in photo above). These nets are installed during harvest and removed at the end of pri- mary fermentation The restricted nature of the site pre- cluded addition of more storage space within the main building. Storage rooms that were planned invariably seem to fill up with electrical panels, mechanical and fire suppression equipment. According to Penner-Ash, one should "always plan for double the storage!" Fortunately, a planned cold-storage building includes additional storage. Fermentation room is completely open to the settling/blending level below facilitating cellar crew communications. Four temperature-controlled barrel bays are under the upper level, each with a glass overhead door. During harvest a guardrail is augmented by a safety net (indicated by broken yellow line) to prevent workers performing manual punch down from falling to the lower level. LOTUS: Breakthrough Pump Over Technology Lotus gently and uniformly distributes juice over the cap in tanks of any size without excessive bruising or misting. Lotus is compact, continuously adjustable, has few moving parts and is easy to install and clean. Three sizes available. Prices start at $650 The next generation of pump over technology is here. Napa Fermentation Supplies 575 Third St. Bldng. A Napa CA 94559 napafermentation@aol.com | 707-255-6372 www.napafermentation.com