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TECHNICAL SPOTLIGHT WINEMAKING February 2017 WINES&VINES 53 The winery is connected to city sewer and water, which is filtered twice to ensure it's free of chlorine, and heated as needed with an Eemax tankless water heater. The Franscionis also in- stalled a new G&D Chiller cold glycol system for chilling its 20 open-top fermentation tanks. Before joining the family company, Fran- scioni worked at wineries in South Africa and New Zealand and said the Roar operation is similar to what he experienced in South Africa. "We have the equipment to get what we need done, but you still need hand labor." The Franscioni vineyards supply 30 winery clients, and most of those are located in either Sonoma or Napa counties. All of the grapes are picked by hand between 10 p.m. and 8 a.m., collected in half-ton MacroBins and shipped north in 48-foot-long refrigerated trucks. The Franscionis handle shipping as part of the grape price, and they usually coordinate with clients to fill trucks. That way, two to three clients and Roar will split the shipping fee. "Those trucks are running up and down the state, but mostly to Sonoma and Napa, so we're kind of on the way," Franscioni said. Grape sorting and processing Depending on traffic, the grapes usually get to the winery just before noon. Once they arrive at the winery, the bins are unloaded with a For more information contact your sales representative or email us at info@seguinmoreau.com ICONE RANGE Roar Wines has 20,000 square feet of wine-production space near downtown San Francisco.