TECHNICAL SPOTLIGHT WINEMAKING
February 2016 WINES&VINES 69
One small step that's resulted
in huge water savings is putting a
small ball valve on the end of
every hose. That means cellar
workers can easily and quickly
turn the water on and off as
needed and not deal with pinch-
ing a hose or letting it run while
they walk back to the hose station
to turn off the water.
Stacey seems most proud,
however, of what he calls the
"inoculation station," which is
connected to the winery's reverse-
osmosis system and features a
precise mixing valve for blending
This modified Tom Beard barrel washer uses the water from the last rinse of a
cleaning cycle for the first rinse on dirty barrels to save water.
Water, air and gas stations are situated throughout the winery for quick
and easy access.
