Issue link: http://winesandvines.uberflip.com/i/987926
TECHNICAL SPOTLIGHT WINEMAKING June 2018 WINES&VINES 43 Large-scale, gravity-fed system On the crush pad of that facility are two Pellenc Winery Selectiv' L destemmers that have been rigged to work off of one shaker table to reach a process rate of up to 30 tons per hour. The de- stemmed berries then are carried into the cellar via an elevated conveyor that feeds one of the more unusual grape-processing systems. Inside the cellar, several banks of stainless- steel tanks are arrayed in a half-circle. Above the tank tops is a large swinging arm set on a track, like a minute hand on half of a clock face. Grapes flow up to the swinging arm, which is equipped with a large conveyor that carries grapes to one of three openings that feed berries in through the top hatches of the tanks. The swinging arm is operated remotely and can be positioned above any tank. The multiple openings on the swinging arm allow the winemaking team to drop grapes into whichever tank is set to be filled. At the outer edge of the array of tanks is a row of oak fer- mentors made by Seguin Moreau and Tonnel- lerie Taransaud. The swinging arm doesn't move fast, and Deike said she and the rest of the winemaking team need to be mindful of that when selecting tanks to fill so that the crush crew isn't left waiting for the electric-powered arm to move into position. Wines are bottled on site with a line featuring an MBF filler.